Main Course
Arroz de Marisco (Seafood Rice)
About this dish
Arroz de marisco is Portugal's soulful answer to the sea, a brothy rice studded with clams, shrimp, and chunks of white fish. It's the kind of dish my avó would make on a Sunday, humming fado under her breath, the kitchen smelling of garlic and patience.
Don't rush it—the rice needs to drink up all that briny goodness.
Ingredients
UK and US measurements are both included for every recipe.
Olive oil
fat60 ml
Imperial measurement: 1/4 cup
Onion, finely chopped
vegetable1 large (about 200 g)
Imperial measurement: 1 large
Garlic cloves, minced
vegetable4 cloves
Ripe tomatoes, peeled and chopped
vegetable3 medium (about 300 g)
Imperial measurement: 3 medium
Bay leaf
herb1
Short-grain rice (Carolino or Arborio)
grain400 g
Imperial measurement: 2 cups
Dry white wine
liquid125 ml
Imperial measurement: 1/2 cup
Fish stock
liquid1.2 L
Imperial measurement: 5 cups
Live clams (vongole or similar)
protein500 g
Imperial measurement: 1 lb 2 oz
Large shrimp, peeled and deveined
protein300 g
Imperial measurement: 10 oz
Firm white fish fillets, cut into chunks
protein300 g
Imperial measurement: 10 oz
Salt
seasoningto taste
Fresh cilantro or parsley, chopped
herb3 tablespoons
Method
Prepare the base
10 minutesHeat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes. Add chopped tomatoes and bay leaf; cook for 5 more minutes, stirring occasionally.
Add rice and wine
3 minutesStir in the rice, coating it in the tomato mixture. Pour in the white wine and let it bubble until mostly absorbed, about 2 minutes.
Cook the rice
12 minutesAdd the fish stock, stir, and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 12 minutes, stirring occasionally.
Add seafood
10 minutesNestle the clams into the rice, hinge side down. Arrange shrimp and white fish chunks on top. Cover and cook for 8–10 minutes, until clams have opened and fish is cooked through. Discard any unopened clams.
Rest and serve
5 minutesRemove from heat, discard bay leaf, and let rest covered for 5 minutes. The rice should be brothy, not dry—add a splash of hot stock if needed. Sprinkle with fresh cilantro or parsley and serve immediately.
Equipment
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Nutrition facts
Tips
- Use a short-grain rice like Carolino or Arborio, it absorbs liquid without turning to mush and gives the dish its signature creamy texture.
- Don't skip the wine—it adds acidity that balances the briny seafood and brightens the whole dish.
- Clams release their own salty liquor, so go easy on salt until the end, then taste and adjust.
- For the best flavour, make your own fish stock by simmering fish bones and aromatics, but a good store-bought stock works in a pinch.
Serving suggestions
- Serve with crusty bread to soak up the broth, and a crisp green salad dressed with lemon vinaigrette.
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Recipe by
Ines Silva
Specialises in Portuguese cuisineInes learned to cook bacalhau from her avó, who spoke only in proverbs. Ines now speaks only in proverbs too.
Describe yourself in three words: Mystical, grandmotherly wisdom with dry humor.