📝 About This Recipe
Transport your senses to the sun-drenched shores of Nazaré with this quintessential Portuguese seafood rice. Unlike a dry Spanish paella, Arroz de Marisco is served 'malandrinho'—loose and saucy—featuring a rich, coral-hued broth infused with brandy and piri-piri. It is a luxurious celebration of the Atlantic's bounty, bringing together succulent shellfish and aromatic herbs in a single, steaming clay pot.
🥗 Ingredients
The Seafood
- 500 grams Large Shrimp/Prawns (whole, with heads and shells intact)
- 300 grams Clams (cleaned and purged of sand)
- 300 grams Mussels (de-bearded and scrubbed)
- 250 grams Monkfish or Firm White Fish (cut into bite-sized chunks)
- 200 grams Crab or Lobster meat (pre-cooked or raw chunks)
The Aromatic Base
- 300 grams Carolino Rice (traditional Portuguese short-grain rice; can substitute Arborio)
- 4 tablespoons Olive Oil (extra virgin)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1/2 Bell Pepper (red or green, finely diced)
- 3 medium Ripe Tomatoes (peeled, seeded, and grated)
- 1 tablespoon Tomato Paste
The Liquid and Spice
- 1.2 liters Homemade Seafood Stock (made from shrimp shells and heads)
- 150 ml Dry White Wine (such as Vinho Verde)
- 2 tablespoons Brandy or Cognac (optional but highly recommended)
- 1 Bay Leaf
- 1 teaspoon Piri-piri sauce or Chili flakes (adjust to taste)
- 1 bunch Fresh Cilantro (roughly chopped)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Peel the shrimp, reserving the heads and shells. Keep the shrimp meat in the refrigerator until needed.
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2
In a pot, sauté the shrimp shells and heads with a drizzle of olive oil for 5 minutes until toasted. Add 1.5 liters of water and a few cilantro stems. Simmer for 20 minutes, then strain through a fine-mesh sieve, pressing the heads to extract all the flavorful juices. You need about 1.2 liters of stock.
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3
In a large, heavy-bottomed clay pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until soft and translucent (about 6-8 minutes).
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4
Stir in the minced garlic and bay leaf, cooking for another 2 minutes until fragrant. Do not let the garlic brown.
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5
Add the grated tomatoes and tomato paste. Cook for 5 minutes until the mixture darkens and thickens into a rich 'refogado'.
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6
Pour in the brandy and white wine. Let it bubble and reduce by half to cook off the harsh alcohol scent.
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7
Add the Carolino rice to the pot. Stir well for 2 minutes to coat every grain with the aromatic base.
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8
Pour in the hot seafood stock (the ratio should be roughly 4 parts liquid to 1 part rice to ensure a saucy consistency). Season with salt, pepper, and piri-piri.
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9
Cover and simmer over medium-low heat for about 10 minutes.
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10
Add the monkfish chunks and the clams and mussels. Cover again and cook for 5 minutes.
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11
Add the peeled shrimp and crab/lobster meat. Cook for a final 3-5 minutes until the shrimp are pink and the shells of the clams and mussels have opened. Discard any that remain closed.
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12
Turn off the heat while the rice still has a bit of a 'bite' (al dente) and there is plenty of visible broth. The rice will continue to absorb liquid as it sits.
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13
Stir in a generous handful of chopped cilantro and serve immediately in the cooking pot.
💡 Chef's Tips
Always use Carolino rice if possible; its high starch content creates the signature creamy broth without becoming mushy. Never overcook the seafood; add it in stages based on how long each type takes to cook to ensure the shrimp stay snap-fresh and the fish remains moist. The 'secret' is in the shrimp heads—crush them well while making the stock to get that deep orange color and intense oceanic flavor. This dish waits for no one! Serve it immediately, as the rice will continue to drink the broth and eventually turn dry if left to sit.
🍽️ Serving Suggestions
A chilled glass of Vinho Verde or a crisp Portuguese Rosé perfectly cuts through the richness of the seafood. Serve with thick slices of crusty sourdough or 'Pão de Mafra' to soak up every drop of the spicy broth. A simple side salad of thinly sliced tomatoes and onions with a light vinaigrette provides a refreshing contrast. Provide an extra small bowl of piri-piri oil on the table for those who want an extra kick of heat.