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Portuguese Perfection - Arroz de marisco
In her new cookbook, Porto, Sylvie Da Silva reveals how to make the authentic Portuguese specialty Arroz de Marisco – rice with seafood.
Preparation time: 10 minutes
Cooking time: 25 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Onion | |
| 3 | Garlic cloves | |
| ½ | Red bell pepper | |
| 2 | Ripe tomatoes | |
| 3 | tablespoon(s) | Olive oil |
| 3 | tablespoon(s) | Passata |
| 2 | kg | Seafood (crab legs, spider crab, lobster or prawns, prawns, mussels, clams) |
| 350 | g | Long grain rice |
| 400 | ml | White wine |
| 400 | ml | Water |
| 2 | cube(s) | Fish stock (or vegetable stock) |
| Salt | ||
| Freshly ground pepper | ||
| 4 | stalk(s) | Coriander |
- Peel and chop the onion. Peel the garlic and cut into thin slices. Clean the bell pepper and cut into thin strips. Dice the tomatoes.
- Fry the onion in olive oil in a saucpan with high sides until translucent. Add the garlic and bell pepper and sauté for a few minutes. Add the diced tomatoes and passata and stir well.
- Clean the seafood (except the mussels and clams) and place on top of the tomato sauce. Add the rice, white wine and water. Then add the stock cubes, salt and pepper. Cook for 15 minutes without the lid.
- Chop the coriander into large bits. Toward the end of the cooking time, add the mussels, clams and coriander. Season with salt and pepper if necessary and cook over low heat with the lid on, until the mussels have fully opened.
- Serve immediately in deep plates.
Tip: You can prepare this recipe with more or less stock, depending on your taste.
© Südwest Verlag
Porto - The cookbook. Authentic recipes and impressions from Portugal's fascinating port city.
Sylvie da Silva
Südwest Verlag, 2025
192 pages
€24
ISBN:978-3-517-10389-1
