Portuguese Seafood Rice

Arroz de marisco: soupy tomato rice loaded with shrimp, clams and mussels, with a lift of cilantro.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1/2 cup dry white wine
• 1 1/2 cups short-grain rice
• 6 cups vegetable broth
• 3/4 lb peeled shrimp
• 1 lb clams
• 1 lb mussels
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/3 cup chopped cilantro
• 1 lemon

Method

1. Soften the onion and pepper in the oil for 6 minutes, then add the garlic, tomatoes and chili and cook for 5 minutes.
2. Add the wine, let it bubble, then the rice, broth and salt. Simmer for 14 minutes, stirring now and then: it should stay soupy.
3. Add the clams and mussels, cover and cook for 4 minutes, then the shrimp for 3 more, until the shells open and the shrimp are pink (discard any shells that stay closed).
4. Stir in the cilantro and serve straight away in bowls with lemon.

Diets and allergens

Nutrition per serving

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