Portuguese Seafood Rice

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 3 cups (710ml) seafood stock 3 cups (710ml) seafood stock
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) clams, scrubbed 1/2 pound (225g) clams, scrubbed
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 1/2 pound (225g) squid, sliced into rings 1/2 pound (225g) squid, sliced into rings
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes and cook for a few minutes until they start to break down.
3. 3.
   Stir in the Arborio rice and saffron threads, coating the rice with the vegetable mixture.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 5.
   Gradually add the seafood stock, one cup at a time, stirring occasionally and allowing the rice to absorb the liquid before adding more.
6. 6.
   Once the rice is almost cooked, add the shrimp, clams, mussels, and squid. Cover the pan and cook for about 5 minutes, or until the seafood is cooked through and the shells of the clams and mussels have opened.
7. 7.
   Stir in the chopped parsley and cilantro. Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the dish rest for a few minutes before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the recipe to remove the digestive tract. This will enhance the taste and presentation of the dish.
• Clams and mussels — Scrub the shells thoroughly under cold water to remove any dirt or sand. Discard any clams or mussels with cracked shells or that do not close when tapped.
• Saffron threads — To extract the maximum flavor and color from saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a richer flavor, you can substitute part of the seafood stock with fish stock or clam juice.
• If you prefer a spicier version, add a pinch of crushed red pepper flakes to the dish.
• Serve the Portuguese Seafood Rice with a squeeze of fresh lemon juice to enhance the flavors.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Portuguese Seafood Rice hot, garnished with additional chopped parsley and cilantro. Accompany it with a fresh green salad and crusty bread to soak up the flavorful broth.

Presentation advice

Present the Portuguese Seafood Rice in a large serving dish, allowing the vibrant colors of the seafood and aromatic rice to shine through. Sprinkle some additional chopped parsley and cilantro on top for an added pop of freshness.