Rice with seafood

Ingredients for 4 servings:

• 250 g mussels (lingueiròes)
• 500 ml water
• 3 tbsp olive oil
• 2 cup(s) tomatoes, diced
• 3 cloves garlic
• 1 tsp paprika powder
• 1 bay leaf
• 1 onion(s), chopped
• 250 ml white wine
• salt and pepper
• 500 g leftovers (fish leftovers, preferably the head of a tamboril/monkfish)
• 200 g prawns
• 8 large crabs
• 12 mussels
• 150 g clams
• 2 crabs
• 1 small lobster, pre-cooked
• 4 cup(s) rice, cooked (1 cup contains 200 – 250 ml)
• 1 bunch coriander greens, chopped
• 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Seafood rice

First of all, it must be said that in Portugal, lingueiròes are an essential part of “arroz de marisco.” This is a specific type of mussel that is hard to find here. However, you can use boiled crab meat as a substitute. Add the lingueiròes to boiling water and cook until the mussel meat can be easily removed from the shell. Heat oil in a pot, sauté the onions, garlic, and tomatoes, then add white wine and water. Season with salt, pepper, paprika, and the bay leaf (finely crushed). Add the fish scraps to this broth and simmer for about 20 minutes. Then strain the broth through a fine sieve, add some of the cooking water from the lingueiròes, and let it reduce slightly. Chop the lingueiròes very finely and continue to simmer in the broth. Then, one after the other, add the lobster, crayfish, prawns, and crab and cook until cooked through. Finally, add the cleaned and rinsed mussels. Let everything simmer for another 10 minutes. Remove the seafood from the broth and arrange on a warmed platter. Place the rice (cooked in a little fish broth) in the center or serve it alongside. Serve the hot fish broth on the side. Pass the chopped coriander and vinegar separately so everyone can season to taste.