Traditional Portuguese Arroz de Marisco

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Steam the clams and mussels just until open; strain and reserve their liquor, discarding any closed shells.

Ingredients quick view

350 g carolino rice

500 g clams and mussels, scrubbed

350 g shell-on prawns

200 g crab pieces, optional

1.5 litres hot shellfish stock

1 onion, chopped

3 garlic cloves, minced

3 ripe tomatoes, peeled and chopped

150 ml dry white wine

3 tablespoons olive oil

1 bay leaf

1 small piri-piri chilli

1 bunch fresh coriander

Salt

Choosing fresh seafood is key for the best flavor. Opt for seasonal catches whenever possible.

For a richer flavor, sauté the seafood for a couple of minutes before adding the rice.

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