This is a print preview of "Seafood Rice or arroz de Marisco" recipe.

Seafood Rice or arroz de Marisco Recipe
by ruth martins

Seafood Rice or arroz de Marisco

Delicious soupy rice full of seafood!

Rating: 5/5
Avg. 5/5 4 votes
Prep time: Portugal Portuguese
Cook time: Servings: 4

Ingredients

  • 4 cups of long grain rice
  • 500 gs of shelled prawns
  • Seafood of your choice. I used squid, baby octopus and mussels
  • 1 cup of dry white wine
  • 1 tbsp of tomato paste
  • 1 large chopped onion
  • 2 minced cloves of garlic
  • salt and pepper to taste
  • parsley

Directions

  1. Deshell half of the prawns and boil for at least 2 hours. Drain and reserve the stock aside.
  2. Fry garlic and onions on a low heat until translucent.
  3. Add the rice and fry for 2 to 3 minutes.
  4. Add the white wine and once it has boiled dry add the tomato paste.
  5. Add the stock, ladle by ladle
  6. Treat it as a very wet risotto, keep adding most of stock or water until the rice is almost cooked.
  7. It should have an almost soupy consistency so make sure the final dish has more stock than rice
  8. 15 minutes before the rice is cooked, add your seafood. If your prawns are cooked, add them 5 to 8 minutes before final cooking.
  9. Once cooked, add the parsley and, hey presto, it's done!