Portuguese Seafood Rice

Ingredients

• 500g (1.1 lb) razor clams 500g (1.1 lb) razor clams
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 bay leaf 1 bay leaf
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pan, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the tomato, paprika, turmeric, and bay leaf. Cook for a few minutes until the tomato softens.
3. 3.
   Increase the heat to high and add the razor clams, shrimp, mussels, and squid to the pan. Stir-fry for a couple of minutes until the seafood starts to release its juices.
4. 4.
   Pour in the white wine and let it simmer for a minute to allow the alcohol to evaporate.
5. 5.
   Add the Arborio rice to the pan and stir well to coat it with the flavors.
6. 6.
   Slowly pour in the fish or seafood broth, stirring gently. Reduce the heat to low and cover the pan with a lid. Let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed the liquid.
7. 7.
   Once the rice is cooked, remove the bay leaf and discard. Season with salt and pepper to taste.
8. 8.
   Serve the Portuguese Seafood Rice hot, garnished with fresh parsley.

Treat your ingredients with care...

• Razor clams — Ensure that the razor clams are thoroughly cleaned and free from sand or grit. Soak them in cold water with a pinch of salt for about 30 minutes before cooking to help remove any impurities.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the dish.
• Use high-quality seafood and fresh ingredients to enhance the overall taste.
• If you prefer a more intense seafood flavor, you can substitute water for the fish or seafood broth.

Serving advice

Serve the Portuguese Seafood Rice as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful juices.

Presentation advice

Present the Portuguese Seafood Rice in a large serving dish, allowing the vibrant colors of the seafood and rice to shine through. Garnish with a sprinkle of fresh parsley for an added touch of freshness.