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A wide pot of brothy arroz de marisco with shrimp, open clams and mussels in a red tomato broth, sprinkled with fresh cilantro and lemon wedges

Arroz de Marisco (Portuguese Seafood Rice)

Brothy Portuguese seafood rice simmered in a garlicky tomato, pepper and white wine broth with shrimp, clams and mussels, finished with cilantro.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Portuguese
Calories: 410
Ingredients Method Notes

Ingredients
  

Shrimp broth
  • 1 pound large shell-on shrimp peeled and deveined, shells reserved (450 g)
  • 7 cups water (1.7 liters)
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
Rice
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion finely chopped
  • 1 green bell pepper finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1 small piri-piri pepper minced, or 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 cup dry white wine such as Vinho Verde (120 ml)
  • 1 can (14.5 oz) crushed tomatoes (410 g)
  • 1 1/2 cups Carolino or medium-grain rice (300 g)
  • 1 teaspoon kosher salt plus more to taste
Shellfish and finish
  • 1 1/2 pounds littleneck or Manila clams purged and scrubbed (680 g)
  • 1 pound mussels scrubbed and debearded (450 g)
  • 1/2 cup fresh cilantro chopped
  • 1 lemon cut into wedges

Method
 

Broth
  1. Simmer the shrimp shells with the water, bay leaf, salt and a few onion trimmings for 15 minutes. Strain and keep hot. Refrigerate the peeled shrimp.
Rice and seafood
  1. Heat the olive oil in a Dutch oven over medium heat. Cook the onion and green pepper 8 minutes until soft. Add the garlic, tomato paste, paprika, piri-piri and bay leaf and cook 1 minute.
  2. Add the wine and simmer 2 minutes. Add the crushed tomatoes and cook 5 minutes.
  3. Stir in the rice, then add 5 cups of hot broth and 1 teaspoon salt. Simmer uncovered for 8 minutes, stirring occasionally.
  4. Nestle in the clams, cover and cook 4 minutes.
  5. Add the mussels, shrimp and about 1 cup more broth. Cover and cook 3 to 5 minutes, until the shells open, the shrimp are pink and opaque and the rice is just tender.
  6. Discard any shellfish that did not open. Loosen with remaining hot broth so the rice is soupy, season to taste, sprinkle with cilantro and serve immediately with lemon.

Notes

Rice: Medium-grain Calrose or arborio are the best substitutes for Carolino. Avoid long-grain rice.
Leftovers: Refrigerate within 2 hours and eat within 2 days.
Nutrition is an estimate per serving.