A generous, highly fragrant Portuguese rice dish, intentionally served creamy and almost bubbling, loaded with seafood, tomato, cilantro, and a touch of piri-piri. It is an iodine-rich, warming dish meant for sharing, true to the spirit of Portuguese marisqueiras.
Ingredients
- 320 g short-grain pudding rice or paella rice
- 400 g whole raw shrimp
- 600 g cleaned fresh mussels
- 400 g purged fresh clams or cockles
- 300 g fresh or thawed frozen calamari rings
- 250 g firm white fish fillet, such as pollock or cod
- 1.2 l fish stock
- 1 piece yellow onion
- 3 cloves garlic
- 400 g canned crushed tomatoes
- 1 tbsp tomato paste
- 15 cl dry white wine
- 3 tbsp extra-virgin olive oil
- 1 leaf bay leaf
- 1 tsp piri-piri or Portuguese hot sauce
- 1 bunch fresh cilantro
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
Method
- Quickly rinse the shellfish, discard any that remain open after a light tap, then drain until they smell cleanly of the sea.
- In a wide Dutch oven, heat the olive oil and sweat the chopped onion with the bay leaf for about eight minutes, until it becomes translucent and sweet without browning.
- Add the minced garlic and tomato paste, stir for about one minute, then pour in the crushed tomatoes and cook until you have a thick, glossy red base.
- Deglaze with the white wine, let the alcohol evaporate for a few minutes, then add the piri-piri and a portion of the hot fish stock to create a highly fragrant broth.
- Pour in the rice and stir gently to coat it in the sauce, then simmer, adding hot stock as you go to maintain a supple, almost soupy texture.
- When the rice is still firm in the center, add the calamari and the fish pieces; cook gently until the fish begins to turn opaque.
- Add the mussels, clams, and shrimp, cover, and let cook until the shells open and the shrimp turn pink and firm.
- Remove any unopened shells, adjust the salt, pepper, and piri-piri, then thin with a little hot stock if the rice has absorbed too much liquid.
- Off the heat, fold in plenty of chopped cilantro, let rest briefly so the flavors can meld, then serve immediately with lemon wedges.
Nutrition
Per serving
- Energy
- 916.6 kcal
- Protein
- 87.26 g
- Carbohydrate
- 83.16 g
- Fat
- 19.81 g
- Fibre
- 3.98 g
- Calcium
- 103.77 mg
- Iron
- 3.68 mg
- Magnesium
- 67.56 mg
