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A serving of savory seafood rice with a mix of shrimp, mussels, and vegetables.

Classic Portuguese Arroz de Marisco

This classic Portuguese Arroz de Marisco is a flavorful and hearty seafood rice dish, perfect for a cozy dinner or a special occasion. It features a rich tomato and spice-infused broth with an abundance of fresh seafood.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 550 kcal

Equipment

  • large, deep pot or Dutch oven

Ingredients
  

Essential Staples

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4-5 cloves garlic minced
  • 1 large red bell pepper diced
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1.5 cups medium-grain rice (like Goya or Carolina long-grain)
  • 4 cups fish or chicken broth hot
  • 0.5 cup dry white wine (optional)

Seafood Treasures

  • 1 lb small shrimp peeled and deveined (tails on or off)
  • 1 lb mussels cleaned and de-bearded
  • 1 lb clams cleaned
  • 0.5 lb firm white fish (cod, snapper), cut into 1-inch chunks
  • 0.5 lb calamari rings (optional)

Flavor Enhancers & Spices

  • 1 tbsp smoked paprika
  • 2 bay leaves
  • 0.5 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 0.5 cup fresh cilantro or parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

Prepare Seafood

  • Clean and prepare all seafood, ensuring frozen items are thawed; set aside shrimp, mussels, clams, fish, and calamari.

Build Aromatics

  • Heat olive oil in a large pot over medium heat, then sauté chopped onion for about 5 minutes until softened.

Add Garlic & Peppers

  • Stir in minced garlic and diced red bell pepper, cooking for another 3-4 minutes until fragrant and slightly tender.

Incorporate Tomatoes & Spices

  • Add undrained diced tomatoes, smoked paprika, bay leaves, and optional red pepper flakes; cook for 5 minutes, stirring occasionally to meld flavors.

Toast Rice & Deglaze

  • Add rice to the pot, stir constantly for 1-2 minutes until lightly toasted, then pour in white wine to deglaze and simmer until almost evaporated.

Add Broth & Simmer

  • Pour in hot chicken or fish broth, season with salt and pepper, and bring the mixture to a rolling simmer.

Cook Rice & Firm Seafood

  • Reduce heat to low, cover, and cook for 10-12 minutes; add firm white fish and calamari, gently pushing them into the rice, then recover and cook for another 5-7 minutes.

Add Delicate Seafood

  • Uncover and stir in shrimp, mussels, and clams; cover and cook for 5-8 minutes until shrimp are pink and shellfish open, discarding any unopened.

Rest and Garnish

  • Remove the pot from heat and let it rest, covered, for 5 minutes before serving.

Serve

  • Garnish generously with fresh cilantro or parsley and serve hot from the pot with lemon wedges.

Notes

For an authentic touch, use a good quality fish broth. Adjust spice levels to your preference, and feel free to use a mix of your favorite seafood.