Arroz de Marisco is a Portuguese seafood rice dish made with Carolino rice, shrimp, mussels, and clams cooked in a rich tomato and shellfish broth. Unlike paella, the rice is kept loose and brothy, with white wine, peppers, garlic, and cilantro adding depth and freshness.

What is Arroz de Marisco?

Arroz de Marisco is a Portuguese seafood rice dish made by cooking rice directly in a flavorful broth with shellfish such as shrimp, mussels and clams. Tomatoes, peppers, garlic and white wine build the base, while the rice absorbs the broth as it cooks.

Unlike drier rice dishes, Arroz de Marisco is meant to remain loose, saucy and almost soup-like. Carolino rice is especially well suited to the dish because it absorbs flavor while releasing enough starch to give the broth a slightly creamy texture.

Arroz de Marisco in Portuguese food culture

Arroz de Marisco is a well-known Portuguese seafood dish, especially associated with coastal cooking and the country’s strong tradition of preparing rice with fish and shellfish. It is commonly served as a generous shared meal, with the rice carrying the flavor of the seafood broth rather than being cooked dry.

The dish reflects the importance of seafood in Portuguese cuisine, combining shellfish with tomatoes, peppers, garlic, wine and fresh herbs. Its loose, brothy texture is part of what distinguishes it from drier rice dishes and makes it especially comforting and satisfying.

What does Arroz de Marisco taste like?

Arroz de Marisco is rich, savory and deeply seafood-forward, with the shrimp broth carrying the flavor of the shellfish into every grain of rice. Tomatoes, garlic, onions and red bell pepper add sweetness and depth, while white wine brings a light acidity.

The rice itself is soft and creamy rather than dry, with a loose broth surrounding it. Fresh cilantro adds a bright herbal finish, while the shrimp, mussels and clams provide different layers of briny, sweet and ocean-like flavor.

How Arroz de Marisco varies

Arroz de Marisco varies depending on the seafood available, with different versions using combinations of shrimp, clams, mussels, crab, lobster or pieces of fish. The broth can also vary in intensity depending on whether it is made from shrimp shells, other seafood, or a prepared fish stock.

The amount of tomato, wine and herbs differs from cook to cook, as does the final consistency. Some versions are slightly thicker, while others are served with plenty of broth. This version uses shrimp, mussels and clams with Carolino rice and keeps the finished dish deliberately loose and almost soup-like.

Where does Arroz de Marisco come from?

Arroz de Marisco comes from Portugal’s coastal cooking traditions, where rice is often prepared with fish and shellfish in flavorful broths. The dish reflects the country’s long connection to the Atlantic and its extensive use of seafood in everyday and celebratory meals.

Over time, Arroz de Marisco became one of Portugal’s best-known seafood rice dishes, with regional and household versions using whatever shellfish is freshest and most available. The defining feature is not one exact combination of seafood, but the generous, brothy style of cooking the rice together with shellfish and its cooking liquid.

Make Arroz de Marisco at home

Ready to make it yourself? Follow the full Arroz de Marisco recipe with ingredients, step-by-step instructions, recipe notes and video.