Portuguese Seafood Rice Recipe: A Festive Dish to End the Year
This traditional Portuguese seafood rice recipe is a great way to end the year. This meal is ideal for commemorating special occasions with loved ones because it is full of marine flavours and a touch of Mediterranean spices. It captures the spirit of Portugal's culinary heritage and is both stunning and simple to produce.
Ingredients
For 4 servings:
2 cups (400g) Arborio or carolino rice
1 lb (450g) clams
1 lb (450g) mussels
1/2 lb (225g) shrimp, peeled and deveined
1/2 lb (225g) squid rings
1/2 cup (120ml) white wine
4 cups (1L) fish stock
1 medium onion, finely chopped
3 cloves of garlic, minced
1 medium red bell pepper, diced
2 medium tomatoes, chopped
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges (to serve)
Salt and black pepper to taste
Essential Utensils
Big saucepan
Wooden spoon
The chef's knife
A cutting board
A strainer
Big bowl
A ladle
Time Spent Preparing
15 minutes for preparation
40 minutes is the cooking time.
55 minutes in total.
Directions
Clean the Shellfish: Give the mussels and clams a good rinse in cold water. Throw away any that have cracked shells or that stay open following a little tap.
Get the base ready:
Heat the olive oil in a big saucepan over medium heat. For around three minutes, sauté the garlic and onions until they become transparent.
Add Spices and Vegetables:
Add the tomatoes, smoked paprika, chilli flakes, and diced bell pepper. Allow the flavours to combine by cooking for five minutes.
Deglaze with Wine:
Add the white wine and simmer until it has been cut in half.
Include the Rice:
Pour the rice into the skillet and toss to coat it in the tasty concoction.
Slowly Add Stock:
Slowly add the fish stock, stirring occasionally, one ladle at a time. Before adding additional, let the rice absorb the liquid. It takes around 20 minutes to complete this operation.
Cook the Seafood:
Add the prawns, squid, clams and mussels to the pan during the final ten minutes of cooking. Place a lid on it and cook until the prawns turn pink and the shellfish open.
Before serving, add salt and pepper to taste. Serve with lemon wedges and garnish with fresh parsley.
Nutritional Information
Calories: 450 per serving
Protein: 30g
Carbohydrates: 50g
Fat: 12g
Fiber: 3g
Sodium: 800mg
A Success Tip
Make your own fish stock and use fresh, premium seafood for maximum flavour.