Aside from its breathtaking coastline and colorful architecture, Portugal has so much more to offer. This Portuguese seafood rice recipe is a staple of national cuisine and a must-try for every food lover!
Ingredients
Although there are many variations to the Portuguese seafood rice recipe, you will find the necessary ingredients for the classic recipe below. Feel free to add shrimps and other seafood favorites you may have.
- 10 ounces of fresh small clams (in shells)
- 10 ounces of fresh small mussels (in shells)
- 17 ounces of raw prawns
- 6 crab legs
- 1 halved lobster
- 6 small chopped shallots
- 125 ml extra virgin olive oil
- 2 peppers and 2 chillies
- 1 bunch of parsley
- 8 chopped garlic cloves
- 1 onion
- 300 ml of tomato passata
- 200 ml white wine
- 400gr long grain parboiled rice
- ½ tablespoon of piri piri
- 500 ml hot vegetable stock
- 1 bay leaf
- 250 ml hot fish stock
- 1 tablespoon butter
How to Prepare the Portuguese Seafood Rice Recipe
The Rice
Heat four tablespoons of olive oil in a large saucepan and saute the peppers and onion. Stir in nicely, and then add the parsley and half of the garlic. Wait for a bit and add the piri piri, chopped chilies, and the tomato. Simmer for five minutes and then put in the rice. Stir in for a minute and then pour half of the wine and let it sizzle.
The Seafood
After you’ve cleaned the clams and mussels, as well as removed the heads of the prawns, it’s time to get a large flat pot. Saute the remaining garlic, bay leaf, and half of the chilies in the remaining olive oil. After a minute, add the prawns and lobster. Simmer for a few minutes before you add the mussels, clams, and the rest of the white wine. Keep on high heat for five minutes and season with pepper and salt.
Final Preparation
Add the content of the seafood pot into the rice saucepan together with the fish and vegetable stock. Let it simmer for 15 minutes. Remove from the heat and add the chopped parsley and butter. Enjoy your Portuguese seafood rice dish immediately!