Rustic Portuguese Arroz de Marisco with Garlic and Herbs

Name: Rustic Portuguese Arroz de Marisco with Garlic and Herbs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Shrimp shells and heads; Onion; Garlic cloves; Arborio rice; Olive oil; Onion; Mixed seafood (shrimp, mussels, clams); White wine; Garlic cloves; Fresh parsley; Fresh cilantro

A seafood-infused Portuguese rice dish

Enjoy the authentic and flavorful essence of Portugal with this hearty arroz de marisco enriched with garlic and herbs.

1 h 30 min
4
Intermediate

Ingredients

For the Seafood Stock

Shrimp shells and heads

1 lb

Onion

1 small, roughly chopped

Garlic cloves

2, smashed

For the Rice

Arborio rice

1 cup

Olive oil

2 tbsp

Onion

1 medium, finely chopped

For the Seafood Mixture

Mixed seafood (shrimp, mussels, clams)

1 lb

White wine

1/2 cup

Garlic cloves

4, minced

For the Herb Finish

Fresh parsley

1/4 cup, chopped

Fresh cilantro

1/4 cup, chopped

Preparation

Marinating the Seafood

Rinse the seafood

Rinse the seafood under cold water; set aside.

Ensure all seafood is fresh to avoid any unpleasant odors.

Combine seafood with marinade

Mix the seafood with white wine and 2 cloves of minced garlic.

Marinate

Let marinate in the refrigerator for at least 30 minutes.

Preparing the Stock

Add ingredients to pot

In a pot, add shrimp shells and heads, onion, and garlic.

The stock can be made a day ahead for deeper flavors.

Simmer

Fill with water to cover and simmer for 30 minutes.

Strain stock

Strain and reserve the stock.

Cooking Process

Rice Cooking

Sauté the chopped onions in olive oil until translucent, then stir in the Arborio rice. Add in the reserved seafood stock incrementally, cooking the rice slowly.

Use medium heat.

Seafood Integration

Add the marinated seafood and garlic to the rice. Cook gently until the seafood is opaque and cooked through.

Use low heat.

Herbal Enhancement

Stir in the parsley and cilantro right before serving to brighten the flavors.

Plating & Serving