Arroz de Marisco (Portuguese Seafood Rice)

🛒 Ingredients

• Medium-grain rice 300 g · 1100 kcal
• Mixed raw shrimp, peeled and deveined 200 g · 170 kcal
• Fresh mussels, scrubbed and de-bearded 500 g · 70 kcal
• Fresh clams, purged 500 g · 70 kcal
• Squid, cleaned and cut into rings 150 g · 130 kcal
• Olive oil 60 g · 540 kcal
• Onion, chopped 150 g · 60 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Red bell pepper, diced 150 g · 45 kcal
• Canned peeled tomatoes, chopped 400 g · 80 kcal
• Dry white wine 100 g · 80 kcal
• Seafood broth 1000 g · 40 kcal
• Fresh coriander, chopped 15 g · 3 kcal
• Bay leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. Clean and prepare all shellfish: scrub mussels and clams, remove beards from mussels, and purge clams in salted water for at least 30 minutes. Peel and devein shrimp, and clean and cut squid into rings; set all seafood aside.
2. In a large, heavy-bottomed pot or cataplana, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper; sauté until softened and fragrant, about 5-7 minutes.
3. Stir in the chopped canned tomatoes and bay leaf. Cook for 5 minutes, then pour in the dry white wine and simmer until most of the liquid has evaporated.
4. Stir in the medium-grain rice and toast for a minute. Pour in the seafood broth, season with salt and pepper to taste, and bring to a boil.
5. Reduce the heat to low, cover the pot, and cook for about 10 minutes, or until the rice has absorbed most of the liquid but is still firm. Avoid stirring excessively.
6. Arrange the mussels and clams evenly on top of the rice. Cover again and continue cooking for 5-7 minutes, until the shells begin to open. Discard any unopened shells.
7. Gently stir in the prepared shrimp and squid. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque and the squid is tender.
8. Remove from heat, cover the pot with a clean kitchen towel, and let it rest for 5 minutes. Garnish generously with fresh chopped coriander before serving directly from the pot.