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Brief Overview
Arroz de Marisco is one of Portugal’s most beloved dishes, especially along its sun-drenched coastline. Rich in flavour and steeped in tradition, this seafood rice brings the sea to the table in a way that feels both rustic and luxurious.
It is the kind of dish that gathers people. Served in large clay pots or wide pans, it lands on the table bubbling, aromatic, and generous. No two versions are quite the same, but the essence is always comforting and full of depth.
Somewhere between a risotto and a stew, Arroz de Marisco is bold without being heavy. It combines the briny sweetness of shellfish with the warmth of herbs and garlic, stirred into rice that soaks up every bit of flavour.
What Is Arroz de Marisco?
Arroz de Marisco is a rice dish simmered with an assortment of seafood. Prawns, mussels, clams, and sometimes crab or squid are cooked slowly with short grain rice, allowing the starches to create a rich, slightly brothy texture.
The dish is neither dry like paella nor soupy like a chowder. It rests somewhere in the middle. The rice holds a slight bite, but is soft and infused with stock, wine, and the juices released by the seafood as it cooks.
It is usually finished with a splash of olive oil, fresh coriander, and sometimes a squeeze of lemon. Served hot and ladled straight from the pot, it captures the soul of the Portuguese coast in every spoonful.
Ingredients and Taste
Seafood is the heart of the dish. Fresh prawns, clams, mussels, and squid are the most common, though some cooks add crab or lobster for extra richness. The seafood is cooked gently to keep it tender and full of flavour.
The rice used is short grain, such as Carolino, which absorbs liquid well without turning mushy. It is simmered in a base of onion, garlic, tomato, olive oil, and fish stock. White wine adds brightness and depth to the mix.
The taste is savoury, rich, and slightly sweet from the seafood. Each spoonful offers something different, a burst of prawn, a briny clam, a soft grain of rice soaked in tomato and herbs. Coriander adds freshness to round it off.
A Taste of History
Arroz de Marisco has its roots in Portuguese fishing villages, where seafood was caught daily and cooked simply with rice to feed large families. It was a practical dish, but one that allowed the full flavour of the catch to shine.
Over time, it became a feature in coastal restaurants, where chefs refined it while still honouring its origins. In places like Aveiro, Setúbal, or the Algarve, the dish remains a symbol of hospitality and local pride.
Portuguese cuisine often blends land and sea. This dish reflects that mix; humble rice, often grown inland, paired with seafood from the Atlantic. It speaks of Portugal’s geography and its deep connection to both field and ocean.
Today, Arroz de Marisco is served at celebrations and casual meals alike. It is a dish that welcomes sharing, encourages conversation, and leaves behind the scent of sea air and simmering garlic. It holds memory in every mouthful.
How to Make Arroz de Marisco (Seafood Rice)
Arroz de Marisco is a rich and comforting Portuguese seafood rice, brimming with prawns, clams, mussels, and tender calamari. This dish captures the essence of the Atlantic with its tomato garlic base and fragrant stock. The rice is meant to be soupy but not watery, soaking in layers of ocean flavour with every bite. Fresh seafood is key, but timing is everything. See the recipe card at the bottom for printable directions
Ingredients
For the seafood
- 500g large prawns (shell-on)
- 300g mussels (cleaned)
- 300g clams (soaked to remove grit)
- 200g calamari (cleaned and cut into rings)
For the stock
- Heads and shells from the prawns
- 1 onion (quartered)
- 1 carrot (chopped)
- 2 garlic cloves (smashed)
- 2 bay leaves
- 1.5 litres water
For the rice base
- 300g Carolino rice (or Arborio as substitute)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 2 ripe tomatoes (peeled and chopped)
- 2 tbsp tomato paste
- 100ml dry white wine
- 60ml olive oil
- 1 tsp sweet paprika
- 1 fresh red chilli (optional, sliced)
- Salt and freshly ground black pepper to taste
- 1 handful fresh coriander (roughly chopped)
- Lemon wedges (to serve)
Cooking Instructions
Step 1: Prepare the prawn stock
To begin, peel the prawns and set aside the meat. Place the heads and shells in a pot with 1.5 litres of water, onion, carrot, garlic, and bay leaves. Simmer for 30 minutes, then strain and discard solids. Set stock aside and move to preparing the rice base.
Step 2: Sauté aromatics
In a wide pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in minced garlic and cook for one minute until fragrant. Proceed to add tomato base.
Step 3: Build the tomato base
Add chopped tomatoes, tomato paste, and paprika to the pot. Cook until the tomato reduces and deepens in colour, around 8–10 minutes. Stir occasionally to avoid sticking. Move on to adding rice and deglazing.
Step 4: Add rice and deglaze
Stir in the rice and coat well with the tomato mixture. Pour in the white wine and let it bubble for 1–2 minutes to remove alcohol. Season lightly with salt and pepper. Transition to adding stock.
Step 5: Cook the rice
Pour in 1 litre of the hot prawn stock and stir. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. Add more stock as needed to keep the mixture soupy. Move to seafood preparation.
Step 6: Add calamari and clams
Add the calamari rings and clams to the pot. Stir gently and cook for another 5–6 minutes. If any clams remain closed after cooking, discard them. Continue with mussels and prawns.
Step 7: Add mussels and prawns
Stir in the prawns and mussels. Simmer for 3–4 minutes until the prawns are pink and the mussels open. Again, discard any unopened mussels. Adjust seasoning to taste. Prepare garnish next.
Step 8: Rest and garnish
Remove from heat and cover the pot for 3 minutes to allow flavours to settle. Stir in fresh coriander. The final texture should be brothy, not dry. Move to plating.
Final Step: Serve immediately
Ladle the rice and seafood into shallow bowls. Garnish with extra coriander and lemon wedges. Presentation tip: Serve with crusty bread to soak up the broth and a chilled glass of white wine to complete the coastal experience.
Variations and Substitutions
- Rice: Carolino rice is traditional, but Arborio or other short grain rice can be used for similar creaminess.
- Seafood: Use frozen seafood mix if fresh shellfish is not available, but cook each type separately for best texture.
- Spice: Add piri-piri oil or fresh chilli for a spicier version.
- Wine: Replace white wine with fish stock for an alcohol free option.
Cooking Tips for Perfect Arroz de Marisco
- Always soak clams in salted water for at least 30 minutes to purge sand.
- Simmer prawn shells for a rich homemade stock rather than using store-bought.
- Stir rice gently to prevent breaking the grains while keeping a soupy consistency.
- Add shellfish in stages to avoid overcooking and rubbery texture.
- Do not rinse the rice; the starch helps achieve the desired velvety texture.
Purtuguese Arroz de Marisco (Seafood Rice)
Ingredients
For the seafood
- 500 g large prawns shell-on
- 300 g mussels cleaned
- 300 g clams soaked to remove grit
- 200 g calamari cleaned and cut into rings
For the stock
- Heads and shells from the prawns
- 1 onion quartered
- 1 carrot chopped
- 2 garlic cloves smashed
- 2 bay leaves
- 1.5 litres water
For the rice base
- 300 g Carolino rice or Arborio as substitute
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 ripe tomatoes peeled and chopped
- 2 tbsp tomato paste
- 100 ml dry white wine
- 60 ml olive oil
- 1 tsp sweet paprika
- 1 fresh red chilli optional, sliced
- Salt and freshly ground black pepper to taste
- 1 handful fresh coriander roughly chopped
- Lemon wedges to serve
Instructions
- To begin, peel the prawns and set aside the meat. Place the heads and shells in a pot with 1.5 litres of water, onion, carrot, garlic, and bay leaves. Simmer for 30 minutes, then strain and discard solids. Set stock aside and move to preparing the rice base.
- In a wide pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent. Stir in minced garlic and cook for one minute until fragrant. Proceed to add tomato base.
- Add chopped tomatoes, tomato paste, and paprika to the pot. Cook until the tomato reduces and deepens in colour, around 8–10 minutes. Stir occasionally to avoid sticking. Move on to adding rice and deglazing.
- Stir in the rice and coat well with the tomato mixture. Pour in the white wine and let it bubble for 1–2 minutes to remove alcohol. Season lightly with salt and pepper. Transition to adding stock.
- Pour in 1 litre of the hot prawn stock and stir. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. Add more stock as needed to keep the mixture soupy. Move to seafood preparation.
- Add the calamari rings and clams to the pot. Stir gently and cook for another 5–6 minutes. If any clams remain closed after cooking, discard them. Continue with mussels and prawns.
- Stir in the prawns and mussels. Simmer for 3–4 minutes until the prawns are pink and the mussels open. Again, discard any unopened mussels. Adjust seasoning to taste. Prepare garnish next.
- Remove from heat and cover the pot for 3 minutes to allow flavours to settle. Stir in fresh coriander. The final texture should be brothy, not dry. Move to plating.
- Ladle the rice and seafood into shallow bowls. Garnish with extra coriander and lemon wedges. Presentation tip: Serve with crusty bread to soak up the broth and a chilled glass of white wine to complete the coastal experience.
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