📝 About This Recipe
Transport yourself to a sun-drenched 'cervejaria' on the Atlantic coast with this luxurious Arroz de Marisco. Unlike a dry paella, this Portuguese classic is served 'malandrinho'—loose and saucy—featuring a rich, coral-infused broth and succulent lobster. It is a celebratory dish that captures the deep, briny essence of the ocean, balanced by aromatic cilantro and a hint of piri-piri spice.
🥗 Ingredients
The Seafood
- 1 large Whole Spiny Lobster (about 600-800g, split and cleaned)
- 300 grams Large Shrimp (peeled and deveined, shells reserved for stock)
- 250 grams Clams (Ameijoas) (purged and cleaned)
- 250 grams Mussels (scrubbed and debearded)
- 200 grams Monkfish or Firm White Fish (cut into bite-sized chunks)
The Aromatic Base
- 300 grams Carolino Rice (traditional Portuguese short-grain rice; arborio is a good substitute)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 1/2 Red Bell Pepper (finely diced)
- 2 large Ripe Tomatoes (grated, skins discarded)
- 150 ml Dry White Wine (such as Vinho Verde)
Seasonings and Stock
- 1.2 liters Homemade Seafood Stock (kept hot (simmer shrimp shells and lobster head with aromatics))
- 1 teaspoon Sweet Smoked Paprika
- 1 teaspoon Piri-Piri Sauce (or to taste)
- 1 bunch Fresh Cilantro (roughly chopped)
- to taste Sea Salt and Black Pepper
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
-
1
Prepare the lobster by splitting the tail into medallions and cracking the claws slightly. If using a whole lobster, remove the head and simmer it with the shrimp shells in water for 20 minutes to enhance your seafood stock.
-
2
In a large, heavy-bottomed clay pot (barro) or a wide shallow pan, heat the olive oil over medium heat. Add the lobster pieces and shrimp, searing them for 2 minutes until they turn bright red. Remove the seafood and set aside; do not overcook at this stage.
-
3
In the same oil (now infused with seafood flavor), add the onion and red bell pepper. Sauté for 5-7 minutes until soft and translucent.
-
4
Add the minced garlic and smoked paprika. Stir constantly for 1 minute to release the fragrance without burning the garlic.
-
5
Pour in the grated tomatoes and cook for another 5 minutes until the mixture darkens and thickens into a rich 'refogado'.
-
6
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer until the alcohol has evaporated and the liquid is reduced by half.
-
7
Add the Carolino rice to the pot. Stir well for 2 minutes to toast the grains and ensure they are thoroughly coated in the aromatic base.
-
8
Pour in 1 liter of the hot seafood stock and the piri-piri sauce. Season with a pinch of salt (be careful as the seafood is naturally salty). Bring to a boil, then reduce to a gentle simmer.
-
9
Cook the rice uncovered for about 10 minutes, stirring occasionally. Unlike paella, we want to encourage some starch release to create a creamy broth.
-
10
Add the monkfish chunks and the clams and mussels. If the rice looks too dry, add the remaining 200ml of stock. The rice should always be submerged in liquid.
-
11
Once the shells have opened and the rice is 'al dente' (usually another 5-7 minutes), nestle the lobster and shrimp back into the pot to warm through.
-
12
Turn off the heat while the rice still has a good amount of liquid—it will continue to absorb juice as you move it to the table. Stir in half of the fresh cilantro.
-
13
Taste and adjust seasoning with salt, pepper, or more piri-piri. Serve immediately directly from the pot, garnished with the remaining cilantro and lemon wedges.
💡 Chef's Tips
Always use Carolino rice if possible; its ability to absorb flavor while remaining distinct is key to the 'malandrinho' texture. Never let the rice dry out; this is a 'soupy' rice dish, so keep extra hot stock on hand to adjust the consistency at the end. Purge your clams in salted water for 2 hours before cooking to ensure no sand ruins your luxurious broth. Don't overcook the lobster; adding it back at the very last minute ensures the meat stays tender and sweet rather than rubbery. Use a clay pot (tacho de barro) if you have one, as it retains heat beautifully and provides an authentic rustic presentation.
🍽️ Serving Suggestions
Pair with a chilled bottle of Vinho Verde or a crisp Alvarinho to cut through the richness of the seafood. Serve with thick slices of crusty 'Pão de Mafra' or sourdough to soak up the delicious leftover broth. A simple side salad of butter lettuce and thinly sliced onions with a light vinaigrette balances the meal. Keep a bowl on the table for discarded shells and provide lobster crackers for your guests. Follow the meal with a light citrus sorbet to cleanse the palate after the intense briny flavors.