Portuguese Seafood Stew

Name: Portuguese Seafood Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup long-grain white rice; 500g mixed seafood (shrimp, mussels, clams, squid, etc.), cleaned and deveined; 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 ripe tomato, diced; 1/2 cup dry white wine; 3 cups fish or seafood broth (you can use vegetable or chicken broth as an alternative); A pinch of saffron threads; 1 bay leaf; 1 teaspoon paprika; 1/2 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

by Matte Black Bowls

4 People

50 min

I have just come back from two trips to Portugal this summer – Lisbon and Porto – and I have been inspired by the fresh seafood dishes they have. One of these is Portuguese Seafood Rice, also known as "Arroz de Marisco,"– a delicious and flavorful dish that showcases the bounty of the sea. It combines rice with a variety of seafood and is spiced with fragrant herbs and saffron for a distinctive taste. Enjoy this Portuguese Seafood Rice with family and friends – this dish is sure to impress and transport you to the coastal shores of Portugal with every delightful bite.

Portuguese Seafood Stew

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Recipe details

Yield 4 People
Time spent: Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min

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Ingredients

1 cup long-grain white rice
500g mixed seafood (shrimp, mussels, clams, squid, etc.), cleaned and deveined
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 ripe tomato, diced
1/2 cup dry white wine
3 cups fish or seafood broth (you can use vegetable or chicken broth as an alternative)
A pinch of saffron threads
1 bay leaf
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

In a small bowl, steep the saffron threads in a few tablespoons of warm water to release their flavor and color. Set it aside to use later.
In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 2-3 minutes.
Stir in the minced garlic and diced red bell pepper, and cook for an additional 2 minutes until the pepper starts to soften.
Pour the rice into the pan and stir it well, ensuring that the rice is coated with the oil and flavors of the aromatics.
Sprinkle in the paprika, dried thyme, salt, and pepper. Stir to evenly distribute the seasonings.
Pour in the white wine and allow it to simmer for a minute or two, letting the alcohol evaporate and the flavors meld.
Now, add the mixed seafood and diced tomato to the pan, distributing them evenly over the rice.
Carefully pour the fish or seafood broth into the pan, ensuring that the rice and seafood are fully submerged. Add the bay leaf as well.
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid has been absorbed. Be careful not to overcook the seafood.
Once the rice is cooked, remove the pan from the heat.
Garnish the Portuguese Seafood Rice with freshly chopped parsley for a burst of color and flavor.
Serve the dish hot with lemon wedges on the side. The tangy lemon juice complements the richness of the seafood and saffron-infused rice perfectly.

Comments

Barbara on Aug 13, 2023

When do you suggest adding the saffron? There is no mention in the instructions.

1 Reply
- Chefsweety on Aug 11, 2024
  
  I heat a bit of the broth and steep it. So add that when you add the stock
  
  Like
R**122877898 on Sep 18, 2024

Don’t put the seafood in until the rice is cooked. Too early over cooks the seafood

Like Reply

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