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Portuguese arroz de marisco with prawns, mussels, and clams in a clay pan

Portuguese · Portugal

Portuguese Arroz de Marisco (Seafood Rice)

Soupy tomato seafood rice — Portugal’s shareable answer to a fisherman’s stew on rice.

Prep

25 min

Cook

40 min

Servings

4–6

Difficulty

Medium

Arroz de marisco should be wetter than paella: a spoonable, tomato-scented rice loaded with shellfish. The rice finishes in the seafood broth so every grain tastes of the sea.

Serve in the pan at the table, then compare restaurant versions in Porto and Lisbon shortlists.

Method

  1. 1

    Build the sofrito

    Soft onion in olive oil with salt. Add garlic, paprika, and bay. Stir in tomato and cook until thick and sweet, 8–10 minutes.

  2. 2

    Toast the rice

    Add rice and stir 1–2 minutes. Deglaze with wine. Add hot stock gradually, simmering and stirring like a loose risotto. Keep it wetter than paella.

  3. 3

    Add shellfish

    When rice is almost tender (about 15 minutes), nestle prawns, clams, and mussels. Cover until shells open and prawns turn pink, 5–8 minutes. Discard unopened shells.

  4. 4

    Finish

    Taste for salt. The rice should be spoonable and soupy. Finish with coriander and lemon. Rest 3 minutes off heat.

Chef tips

  • Use shell-on prawns for better stock flavour if you simmer heads separately first.
  • Carolino rice is traditional in Portugal; arborio works in a pinch.
  • If it thickens too much, loosen with hot stock — soupy is correct.

Mussels species guide →

Dine out

Want the restaurant version in Porto? See seafood restaurants in Porto · Portugal

FAQ — Portuguese Arroz de Marisco (Seafood Rice)

Is this the same as paella?+

No. Paella is drier with a socarrat. Arroz de marisco stays wet and stew-like.

Can I add fish chunks?+

Yes — firm white fish in the last 5 minutes. Do not let it shred into mush.

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