Arroz de Marisco - Portuguese seafood rice
GET THE RECIPE:
2 cups rice
4 cups clam juice or fish stock
1 pound clams
1 pound mussels
1. pound shrimp
4 TBSP extra virgin olive oil
1 yellow Onion, Finely Diced
2 cloves garlic, Minced
3 bay leaves
2 TBSP tomato Paste
2 whole Tomatoes, Cubed
1 tsp smoked Paprika.
1/2 tsp salt
1/2 cup fresh cilantro chopped
Clean the clams and mussels, to remove any sand.
Add the extra virgin olive oil to a 6-8 quart pot, allow the oil to heat up.
Add the chopped onion and chopped garlic. Cook for 5 minutes until the onions are soft and translucent.
Add the clams and muscles to the onions and garlic and sauté for about five minutes.
Next add the shrimp, Bayleaves, paprika, white wine diced tomatoes, tomato paste and salt. Cook for about 5 minutes,
Put a colander in a large pot and strain the seafood into the pot in order to separate the fish stock,
You should have about 4 cups of fish stock for 2 cups of rice. You could add more water to make up the difference if needed..
Pour the stock into a 4 quart pot and add the rice. Brink the stock up to a simmer. Then put the lid on the rice and place in the oven for about 25 minutes.
Combine the rice, cilantro and the seafood together. Taste. And season with salt and pepper if necessary. The rice should be slightly soupy. If it is too dry you could add more water, stock or diced tomatoes
add ¼ cup of white wine and up to ¼ cup of fish stock. Let the liquid come to a slight bubble or boil.3. Once bubbling, add your mussels and clams to the stockpot and cover it. (Note: only add if your seafood is still in its shell. If you bought just the meat for one or the other, don’t add it to the stockpot.)4. Keep the stockpot covered and let the mussels and clams steam for about 10 minutes. They will open up and can later be easily removed from their shells.5. After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander set over a bowl. Remove and discard any that didn’t open. Keep and collect the wine/butter/shellfish juices in the bowl with the opened shellfish. This will be a delicious addition to the arroz de marisco6. Remove the shellfish from the shells and set aside.
Stage 2:1. Set the stockpot back over medium-high heat and add your olive oil.2. As the bottom of the pot starts to heat, add your onions, garlic and bay leaf. Stir around for 2-3 minutes as the onions start to sweat.3. Next, add your tomato paste and stir it into the oil and the ingredients. Stir around for another 1 minute.4. To deglaze and create the base for the stock, add the remaining white wine and stir well.5. After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper. Stir for 1 minute
Stage 3:1. With all vegetables in and cooked together, now add your the remaining fish or seafood broth and submerge the ingredients.2. Add your smoked paprika and salt and stir well. Bring your stock to a boil.3. Once the stock is boiling, add your rice. Let it boil and cook for 5 minutes. If you see it becoming too dry in the stockpot, add extra broth as needed. You want to have a semi-liquid consistency.4. After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes.
Stage 4:1. After 7 minutes, add your shrimp and cook for another 3 minutes.2. Add your clam and mussel meats to the arroz de marisco. Cook for another 1 minute before removing the stockpot from the heat.3. Before serving, mix the coriander into the rice, and serve!
Recipe adapted and translated from Cozinha Tradicional.
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Пікірлер: 25
Your video had everything: Portuguese culture, travel info, fishing, and a sensational recipe, all in less than 7 minutes. Thanks and congratulations!
@ttb1513
8 ай бұрын
All true. And the recipe and steps were all presented perfectly: posted in the description but also captioned on the screen step by step. Perhaps redundant, but very convenient and helpful! Even snap shotted the recipe at the end.
A Portuguese bouillabaisse. Love it Used to order this often when I went to a Portuguese restaurant. Keep well Michael. Enjoy the rest of the summer
Michael, I just need to thank you for this wonderful recipe. I made it yesterday along with a couple of other Portuguese dishes and all 13 of us were very happy with this arroz de mariscos. I thought it was genius to cook the seafood ahead of time and make a wonderful stock to cook the rice in. I will be making this dish a lot. Thank you for your very interesting and helpful channel. Keep those Portuguese recipes coming. They sure bring back a lot of memories of my childhood in Lisbon (a zillion years ago).
@JustCookwithMichael
Жыл бұрын
Thank you, that’s the biggest compliment to know someone had success with one of my recipes. 🍻
Love the video and the dish looks delish. My friend is from the Azores and when the family comes down they make this dish but instead of a Tomato base they use Lemon, Butter, Garlic, White Wine, clam juice, and Saffron. Not sure if it's a regional thing or not.
Wow, what a delicious looking recipe! Yummy! :)
Yummy.
Just got back from Lisbon & loved it.. bravo, great rice dish. What type of rice did you use amico.
@JustCookwithMichael
3 ай бұрын
I generally use whatever kind of rice I have at the house. But here is some information (from Google Gemini AI )about the Rice traditionally used in Portugal: Arroz de marisco, the Portuguese seafood rice dish, traditionally uses Carolina rice. Carolina rice is a short-grain rice variety grown in Portugal. It has some similarities to Arborio rice, used in Italian risotto, but with slightly smaller grains. Here's why Carolina rice is a good choice for arroz de marisco: Short-grain and absorbent: Like other short-grain rice, Carolina rice is absorbent and releases starch as it cooks, creating a creamy texture that complements the seafood and broth in arroz de marisco. Holds its shape: While absorbent, Carolina rice doesn't get mushy and retains its shape well, resulting in a pleasant bite to the final dish. If you can't find Carolina rice, you can substitute it with Arborio rice or another short-grain rice like Valencia rice. A trip to Portugal always inspires me to cook also 🍻
when I was in Nazare, I had this dish, they cooked the seafood within the rice, not separate. they even brought the pot to the table.
@luisjesus4231
5 ай бұрын
Exactly how it’s supposed to be done
😋
Thanks for this recipe. Would you use long grain rice or short grain like aborigio?
@JustCookwithMichael
Жыл бұрын
You can use any length of rice. I prefer medium grain or short grain. Because they tend to release a little more starch into the liquid ,thus thickening the sauce. Medium and short grain rice also absorbs a little more flavor. 🍻
Rice should be cooked first then add seafood no ?
@JustCookwithMichael
Жыл бұрын
You can make the rice first. But in this recipe I begin by cooking the clams and mussels for about five minutes then adding the rest of the seafood and cooking until the clams and mussels open up. (cooking the seafood first allows me to strain the liquid from the seafood and use it to cook the rice, cooking the rice in this liquid makes it very flavorful. 🍻
@ivobatista4018
Жыл бұрын
Most commonly the rice is added to the pan and cooked with the seafood at the same time in the stock. Doing it separately as well as the method of cooking the rice in the oven is what caused it to dry out requiring water/stock at the end. Also, in Portugal the stock is often made by boiling prawn heads among other seafood items with bay leaves, then removing the leaves and crushing/blending the heads. The sieving it to arrive at the fresh stock.
@natalialopes719
6 ай бұрын
I love this method. That broth looks soo good and the fish does not over cook.
Parabans
Your interpretation on this dish looks good, but from the Portuguese videos I see here on youtube, noted the following differences. This rice dish is soupy, lots of broth. Otherwise it's like a paella. Seafood goes in at end after you have built up the flavors of the other ingredients. Rice even goes in before the seafood. As seafood does not take long to cook, I can see why those other recipes all add them at the end. But hey, this is another timely option.
Your prawns a re overcooked those should go in when your clams and mussels start to open but you shout start with class first then mussels 2 minutes after then prawns when class and mussels just start to open they takemax 1 minute to 1 minute and half depending on size , nothing worse than overcooked prawns
@acaciomadeira5147
Жыл бұрын
Bon Dia I am portuguese and a professional chef. In b.c. I enjoy watching your vides on portugjese food
never never never, that dish is a insult to the real "arroz de marisco"
Deixem o Português longe disso. arroz de marisco? Passou longe.