🦐 Arroz de marisco (Portuguese seafood rice)

Name: Arroz de marisco (Portuguese seafood rice)
Total time: 50 min
Yield: 4
Cuisine: Portugal · Atlantic coast
Ingredients: 300 g medium-grain rice; 300 g shrimp, shells on; 500 g clams, purged of sand; 500 g mussels, cleaned; 250 g squid, cut into rings; 3 ripe tomatoes, chopped; 1 onion, 1 green bell pepper and 3 garlic cloves, chopped; 3 tbsp olive oil, 1 bay leaf, chilli flakes, salt; 1.2 litres water; 1 large bunch cilantro, chopped

Origin: Portugal · Atlantic coast

560kcal

per serving · 400 g

140kcal

per 100 g

32 gProtein8 g / 100 g

12 gFat3 g / 100 g

80 gCarbs20 g / 100 g

Arroz de marisco is Portugal's soupy seafood rice: rice simmered in a tomato broth with shrimp, clams, mussels and squid until it is loose and spoonable, then finished with a big handful of fresh cilantro. It is brothier than paella, tastes deeply of the sea, and is brought to the table in the pot so everyone can ladle their own.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, clams, mussels, squid

Not veganbecause of: shrimp, clams, mussels, squid

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

riceshrimpclamsmusselssquidtomatocilantro

Recipe

4 servings50 min

Ingredients

300 g medium-grain rice
300 g shrimp, shells on
500 g clams, purged of sand
500 g mussels, cleaned
250 g squid, cut into rings
3 ripe tomatoes, chopped
1 onion, 1 green bell pepper and 3 garlic cloves, chopped
3 tbsp olive oil, 1 bay leaf, chilli flakes, salt
1.2 litres water
1 large bunch cilantro, chopped

Method

Peel the shrimp and simmer the heads and shells in the water for 15 minutes; strain to make a quick broth.
Open the clams and mussels in a covered pan with a little of the broth, then strain their liquid back into the broth.
In a wide pot, soften the onion, pepper and garlic in the olive oil, add the tomatoes, bay leaf and chilli and cook for 8 minutes.
Add the squid and rice, stir, pour in the hot broth and simmer for 15 minutes, stirring now and then; the rice should stay loose and soupy.
Add the shrimp for the last 3 minutes, then the clams, mussels and cilantro. Serve at once, straight from the pot.

How to make it lighter

This is one of the lighter rice dishes because much of each ladle is broth — a generous bowl still fits most budgets.
Use 1–2 tablespoons of olive oil instead of 3; each tablespoon is about 120 kcal.
Ask for more shellfish and less rice when ordering, or add extra tomatoes and peppers at home.

History

Arroz de marisco is a classic of seafood restaurants along the Portuguese coast, where rice dishes are traditionally served wet and soupy, a style known as malandrinho. Cilantro, rare in the rest of Europe, is a signature herb of Portuguese cooking and is what makes this dish taste distinctly Portuguese.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →