Main
Arroz de Marisco (Portugal)
- Preparation time
- 45 min
- Servings
- serves 4
Ingredients
- Onion — to buy1
- Garlic — to buy3 gousses
- Olive oil — to buy3 c. à s.
- Tomato — to buy3
- Tomato paste — to buy1 c. à s.
- Feuille de laurier — to buy1 feuille
- Rice — to buy300 g
- Stock — to buy900 ml
- Shrimp — to buy300 g
- White fish fillet — to buy300 g
- Fresh cilantro — to buy1 bouquet
Preparation
Cook the sliced onion and garlic in the oil for 4-5 minutes over medium heat, until the onion is tender and translucent.
Add the diced tomato and tomato paste, simmer for 5-6 minutes until the tomato starts to break down into a thick sauce: this base (the "refogado") is what gives the dish all its colour.
Add the bay leaf and the raw rice, stir for 1 minute to coat every grain in the sauce.
Pour in the hot stock, bring to a boil then simmer uncovered for 15 minutes over medium heat, stirring occasionally so the rice doesn't stick.
Add the peeled shrimp and the white fish cut into large chunks, mix gently so as not to break up the fish.
Cook for another 5-6 minutes over low heat, until the seafood is cooked through and the rice still a little soupy: arroz de marisco should stay generously liquid, almost like a very loose risotto, unlike a paella.
Remove the bay leaf, taste and adjust the seasoning with salt and pepper.
Sprinkle with chopped fresh cilantro and serve immediately, piping hot, in deep bowls.