Portuguese
Arroz de marisco
Soupy seafood rice
Prawns, clams and mussels in a loose, tomato-rich rice cooked in a broth made from the prawn shells, finished with coriander. It should be soupy, not dry.
- Serves 4
- Prep 30 min
- Cook 40 min
- Total 1 h 10 min
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Ingredients
14 items · serves 4- 400 g raw prawns in their shells
- 500 g live clams
- 500 g live mussels
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 green pepper, diced
- 400 g tin chopped tomatoes
- 100 ml dry white wine
- 300 g round rice (carolino, or risotto rice)
- 4 tbsp olive oil
- 1 bay leaf
- Pinch of piri-piri or chilli flakes
- Bunch of fresh coriander, chopped
- 1 tsp salt
Contains: shellfish · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
6 steps- 1Leave the clams in cold salted water for an hour to purge; scrub the mussels and pull off the beards. Throw away any cracked shells, or open ones that do not close when tapped.
- 2Peel the prawns. Boil the heads and shells in 1.5 litres of water with the bay leaf and salt for 15 minutes, then strain and keep the broth hot.
- 3Put the clams and mussels in a dry covered pan over a high heat for 4 to 5 minutes, until they open; discard any that stay closed. Add their juices to the broth.
- 4In a wide pan, soften the onion, garlic and pepper in the olive oil for 8 minutes. Add the tomatoes and chilli and cook for 5 minutes, then the wine for 2 minutes.
- 5Stir in the rice, then 1.2 litres of the hot broth. Simmer for about 15 minutes, stirring now and then and adding more broth if needed: it should stay loose and soupy.
- 6Add the prawns for the last 3 minutes and the clams and mussels for the last minute. Stir in the coriander and serve straight away from the pan.