Portuguese Seafood Rice

Recipes vary from the north to the south of the country, and from kitchen to kitchen. Try this recipe and add your own touch.

Arroz de marisco vers Spanish paella: The Portuguese variety is not completely reduced and is more of a thick rich stew.

📌 The different between the two cuisines are the spices they use:

• Portuguese: lot of cinnamon, bay leaves, coriander (introduced by the Moors),  piri-piri (small hot hill peppers), parsley (salsa)
• Spanish: Spanish paprika, saffron, parsley (perejil)

🍽 In Portugal, they eat between 12:30-1:00 pm and dinner late 8:00-9:00 pm or later; in Spain, they eat even later 2:0o pm and 9:00-10:00 pm or 11:00 or....

Arroz de marisco (Portuguese)

Serves 6-8

1/4 cup (60 ml) olive oil

1 chopped organic onion 

1 sliced organic red pepper

about 6 mined, organic garlic cloves

1 tsp. (2 g) crushed coriander seeds or powder

2 bay leaves

2 cups (260 g) Spanish rice

5 cups (1200 ml) organic seafood stock, clam juice, vegetable stock or a mixture

1 cup (240 ml) dry white wine

15-ounce can (430 g) organic crushed tomatoes with the juice

2 Tbs. (30 g) organic tomato paste, dissolved in 1/4 cup (60 ml) of water

1 tsp. (2 g) smoked sweet paprika or more to taste

black pepper to taste

1/2 pound (225 g) each: scrubbed mussels, small clams, and large shrimp 

cilantro 

organic lemon zest, sliced very thin

juice of one organic lemon

piri-piri sauce (easier to buy it) or homemade: https://www.blogger.com/blog/post/edit/4757368533685219635/1060341847272914761

um 1. Warm the oil over medium heat in a large, deep skillet, paella pan, or Dutch oven.

dois 2. Sauté the onions and bell peppers for about 3 minutes.

três 3. Stir in the garlic, coriander, and bay leaves. Sauté for 2 minutes.

quatro 4. Add the rice, stir to coat with in the oil and sauté for several minutes.

cinco 5. Bring the stock to a simmer over low heat.

seis 6. Add the wine to the rice mixtures. As it bubbles, with a wooden spoon, stir in the tomato paste and black pepper. Bring to simmer.

sete 7. Add 1 cup (240 ml) stock and bring back to a simmer, about 3-5 minutes to absorb most of the liquid.

oito 8. Repeat two more times.

nove 9. Cover the pan and simmer until the rice is almost al dente, about 10 minutes.

dez 10. As it simmers, add some of the hot stock or water if the rice seems dry.

onze 11. Arrange mussels and clams on top of the rice.

doze 12. Cover and simmer until they just start to open, about 8 minutes.

treze 13. Add the shrimp, cover and cook about 5 more minutes, or until all the clams and mussels have opened and shrimp are not transparent (color range of pink or orange or internal temperature 120F/49C).

catorze 14. Discard any clams or mules that did not open.

quinze 15. Rice should be ender but firm.

dezasseis 16. Stir in the lemon juice, zest, and cilantro.

dezassete 17. Serve in individual bowls, with piri-piri on the side.