John Myers
Arroz De Marisco – Portuguese Rice Dish with Seafood
The perfect arroz de marisco – portuguese rice dish with seafood recipe with a picture and simple step-by-step instructions.
- 1 Pc. Medium onion
- 4 Pc. Chopped garlic
- 4 Pc. Tomatoes
- 1 Pc. Paprika, red
- 450 g Rice
- 0,25 liter Port wine, white
- 1 liter Fish stock (homemade)
- 16 Pc. Prawns, prawns
- 1 kg Mussels
- 1 kg Clams (TK)
- 250 g Scallops, scallops, optional (frozen)
- 3 Pc. Squid, sepia (medium)
- 3 Pc. Bay leaf
- 1 handful Fresh chopped coriander
- Virgin olive oil
- Piri piri (chili oil)
- Salt
- 2 tablespoon Tomato paste
- Introduction: I’m actually a paella fanatic. But Tim Mälzer’s “Kitchen Impossible” made me aware of this dish. In the preparation it differs fundamentally from the traditional paella. In paella, the brew is prepared, the ingredients are added and finally the rice. After that nothing is moved anymore. In the Portuguese version, the Sofrito (steamed onion, garlic and tomatoes) is topped up with wine and fish stock, briefly boiled, and then the rice is added (for the further steps, see point 6 onwards).
- Put the clams in a bowl and fill up with cold water. Change the water several times after approx. 20 minutes so that the sand loosens and is rinsed out. Finally rinse under running water.
- Clean the mussels (mejillones), place in a saucepan, add water and slowly heat with the saucepan closed until the mussels have opened. Shed (catch the water), remove the mussels from the shell and beard of the mussels. Put aside.
- Wash the sepia and cut into 3 to 4 cm rectangles, put the olive oil and the sepia pieces in a hot pan, simmer over high heat, then cover and simmer for about 5 minutes. Should be pretty cooked. Put aside
- Chop the onion and garlic. Peel the tomatoes if they are firm, otherwise plan and remove the skin, dice. Heat olive oil in a pan, add onion and garlic and sauté until translucent. Add tomato paste and sauté while stirring constantly. Add tomatoes and bay leaf and cook over medium heat. The tomato pieces should have dissolved quite a bit. Pour in the port wine and bring to the boil briefly.
- Place the entire contents of the pan in a large saucepan large enough to hold the rice and remaining ingredients. Pour in the fish stock and simmer briefly, season with salt and piri piri, add the rice and distribute it in the pot, gradually add the remaining ingredients to the pot in this order: sepia, scallops, mussels, clams with shell and last but not least the prawns. Always let it simmer a little before adding the next ingredient. Cover and simmer over a low fire until the rice is cooked through. If the rice is done, there must still be brew. Otherwise, add fish stock or vegetable stock if necessary. Season to taste and, if necessary, season with piri piri and salt.
- We drank a well-chilled dry Palatinate white wine (Auxerrois) with it.
- Had this recipe already in the cook bar at the beginning of the year, unfortunately accidentally deleted it.
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