dinner · dairy-free · gluten-free
Arroz de marisco
Portugal's soupy seafood rice with prawns, clams, mussels and crab in a tomato-cilantro broth.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Make stock from shrimp shells.
-
2
Open clams and mussels in wine, discarding any that stay shut; strain the liquid into the stock.
-
3
Make a refogado of onion, garlic, pepper and tomato in oil.
-
4
Add rice and hot stock; simmer 15 minutes, keeping it soupy.
-
5
Add shrimp and shellfish for the last 3 minutes, until the shrimp are opaque and the clams and mussels open (discard any that stay shut); finish with cilantro.
