Seafood

This Arroz de Marisco recipe combines Carolino rice with shrimp, mussels and clams in a loose, deeply flavored broth made from shrimp shells, tomatoes, white wine, peppers and garlic. The seafood is added in stages so it stays tender, while the rice remains brothy and almost soup-like rather than dry.

Watch how to make Arroz de Marisco

Ingredients

Seafood

• 500 g (1 lb 2 oz) pre-cooked whole shrimp, preferably with heads and shells
• 500 g (1 lb 2 oz) pre-cooked mussels
• 250 g (9 oz) raw clams, in their shells

For the rice

• 2 cups (approximately 400 g / 14 oz) Carolino rice
• 5 cups (1.2 litres / 40 fl oz) reserved shrimp broth
• Additional hot broth or water, as needed

For the tomato base

• 1 medium onion, diced (approximately 150 g / 5 oz)
• 4 garlic cloves, thinly sliced
• 1 large red bell pepper, cut into thin strips
• 4 medium tomatoes, diced (approximately 500 g / 1 lb 2 oz)
• 2 bay leaves
• 100 ml (3½ fl oz / scant ½ cup) dry white wine
• 1 tbsp (15 ml) balsamic glaze, optional, or 1–2 tsp balsamic vinegar, to taste
• Olive oil, as needed
• Salt, to taste
• 1 small bunch fresh cilantro, roughly chopped (approximately 30 g / 1 oz)

Instructions

Prepare the shrimp and broth

Remove the heads, shells, and legs from the shrimp, but do not discard them.

Using a small knife, make a shallow cut along the back of each shrimp and remove the dark digestive tract. Set the cleaned shrimp aside.

Place the shrimp heads, shells, and legs in a pot. Add enough water to cover them by about 5 cm (2 inches).

Bring the water almost to a boil, then immediately reduce the heat to maintain a very gentle simmer.

Simmer uncovered for 25–30 minutes. Avoid boiling the broth vigorously.

Strain the broth, pressing the shells lightly to extract their flavor. Discard the shells and keep the broth hot.

Measure out 5 cups (1.2 litres / 40 fl oz). If you do not have enough broth, top it up with hot water. Keep some additional hot water nearby in case the rice needs more liquid later.

Prepare the vegetables

While the broth simmers, cut the red bell pepper into thin strips.

Dice the onion and tomatoes, thinly slice the garlic, and roughly chop the cilantro.

Build the tomato base

Add a generous drizzle of olive oil to a large, deep pot and place it over medium heat.

Add the onion and garlic and cook until softened and the onion begins to develop a little color.

Add the red bell pepper and continue cooking until it begins to soften.

Stir in the balsamic glaze if using. If using ordinary balsamic vinegar instead, begin with 1 teaspoon and add more only if needed.

Add the tomatoes and bay leaves.

Season with a small amount of salt to help draw moisture from the tomatoes.

Cook, stirring occasionally, until the tomatoes have broken down and formed a loose sauce.

Add the wine and broth

Pour in the white wine and cook until most of the wine has evaporated and the tomato mixture has thickened slightly.

Add 5 cups of the reserved shrimp broth and bring everything to a boil.

Cook the rice and seafood

Add the Carolino rice and stir briefly.

Taste the broth and adjust the salt if necessary, remembering that the shellfish may add more salt later.

Reduce the heat, cover the pot, and allow the rice to simmer gently. Stir occasionally to prevent it from sticking to the bottom.

After about 8–10 minutes, add the raw clams and gently mix them into the rice.

Cover again and cook for about 5–7 minutes, or until the clams begin to open and the rice is nearly tender.

Add the pre-cooked mussels and gently fold them through the rice.

About 2 minutes later, add the pre-cooked shrimp.

Continue cooking only until the mussels and shrimp are heated through and the rice is tender.

The total rice cooking time should generally be around 15–20 minutes, depending on the Carolino rice you use.

Finish and serve

Keep the Arroz de Marisco very loose and brothy — almost soup-like, never dry like paella.

Add more hot broth or water whenever necessary to maintain that consistency.

Discard the bay leaves and any clams that have remained closed.

Remove the pot from the heat and let it rest for only 1–2 minutes.

Garnish generously with freshly chopped cilantro and serve immediately.

Recipe Notes

Keep the rice loose and brothy

Arroz de Marisco should not finish dry like paella. Carolino rice continues absorbing liquid as it sits, so keep extra hot broth or water nearby and add more whenever necessary to maintain a loose, almost soup-like consistency.

Carolino rice works best

Carolino rice is particularly well suited to this dish because it absorbs the seafood broth while releasing enough starch to give the liquid a slightly creamy texture. If you substitute another rice, the cooking time and amount of liquid may need adjusting.

Do not overcook pre-cooked seafood

Because the shrimp and mussels are already cooked, they only need enough time to heat through. Adding them near the end helps prevent them from becoming tough or rubbery.

If using raw shrimp

Whole raw shrimp can be prepared the same way: use the heads and shells for the broth, then keep the cleaned shrimp refrigerated until needed. Add the raw shrimp near the end and cook only until opaque and just cooked through, usually a few minutes depending on their size.

Check the clams carefully

Clean the clams well before cooking and discard any with damaged shells. After cooking, discard any clams that remain tightly closed.

Season gradually

Shellfish and seafood broth can contribute a surprising amount of salt. Season the tomato base lightly, then taste again after the broth and seafood have been added before making the final adjustment.

Serve without delay

Once the rice is cooked, let it rest for only 1–2 minutes. Carolino rice absorbs liquid quickly, so Arroz de Marisco is at its best when served immediately while plenty of broth still surrounds the rice.

Learn more about Arroz de Marisco

Want to learn more about the dish, its flavors, variations and place in Portuguese food culture? Read our guide to Arroz de Marisco.