Arroz de Marisco (Portuguese Seafood Rice)
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Ingredients
- 250 g raw king prawns, peeled
- 250 g fresh clams, scrubbed
- 250 g fresh mussels, cleaned and debearded
- 280 g long-grain rice
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 900 ml fish stock
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 373 kcal
- Protein
- 23.6 g
- Carbohydrate
- 63 g
- of which sugars
- 4.5 g
- Fat
- 2.2 g
- of which saturates
- 0.5 g
- Fibre
- 2.6 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little oil in a large pot and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 5 minutes until pulpy.
- 2
Stir in the rice, then pour in the fish stock. Bring to the boil, then simmer for 12 minutes, stirring occasionally so it stays soupy.
- 3
Add the mussels and clams, cover and cook for 3 minutes.
- 4
Add the prawns and cook for a further 3-4 minutes until the shellfish have opened and the prawns are pink. Discard any shellfish that stay shut.
- 5
Stir through the coriander and ladle into bowls while still brothy.
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