Rice with Seafood (Arroz de Mariscos)
Flavors of Portugal. An original recipe from the Costa do Estoril Restaurant in Estoril. Arroz de mariscos is a layer of rice in shellfish broth, topped with shrimp, clams, mussels and lobster.
⏱️ Prep: 10 min🍳 Cook: 30 min
Ingredients
| 1 | Onion, finely chopped | |
| 2 | Cloves of garlic, minced | |
| 2 | Bay leaves | |
| 1 | Bunch of parsley | |
| 200 ml (3/4 cup) | Olive oil | |
| 200 g (7 oz.) | Rice | |
| 500 ml (2 cups) | Shellfish cooking liquid | |
| 1 tbsp. | 15 ml | Tomato concentrate |
| — | Salt | |
| — | Pili-Pili | |
| to preference | Shrimp, lobster, langoustines, mussels, etc. |
Instructions
- In a cocotte or Dutch oven, sauté the onion, garlic, bay leaves and parsley in olive oil until the onion is translucent. 2. Sprinkle in the rice and mix well to coat the grains. 3. Add the shellfish cooking liquid, salt and pili-pili; bring to a boil, reduce the heat to low, cover and cook for 20 minutes. 4. Add the seafood; cover and cook over low heat for 5 minutes. 5. Remove from the heat and serve in the cocotte. Note: the cooking liquid is a court-bouillon made from shellfish shells.