Macanese Portuguese-Style Seafood Rice
A fusion of Portuguese and Cantonese cuisines, this Macau specialty combines succulent seafood with a rich, creamy tomato-coconut sauce. Every spoonful is exotic and satisfying.
Ingredients
19 items- Prawns 300g
- Mussels 200g
- Squid 150g
- Cooking wine 15ml
- White pepper 1g
- Short-grain rice (e.g., Arborio) 200g
- Tomatoes 2 (about 300g)
- Onion 1 (about 100g)
- Garlic 3 cloves
- Red bell pepper 1/2
- Olive oil 30ml
- Tomato paste 30ml
- Paprika 1 tsp
- Salt to taste
- Black pepper to taste
- Seafood stock 400ml
- Coconut milk 100ml
- Lemon 1
- Cilantro (or parsley) to taste
Nutrition
Steps （8 steps）
Peel and devein prawns, scrub mussels, slice squid rings. Marinate seafood with cooking wine and white pepper for 10 minutes.
In a pot, add 500ml water, 2 slices ginger, and shrimp shells/fish bones. Bring to a boil, then simmer for 20 minutes to make stock. Strain.
In another pan, heat 30ml olive oil over medium heat. Sauté onion, garlic, and bell pepper for about 2 minutes until translucent.
Add diced tomatoes, cook over medium heat, crushing them, for about 3 minutes until soft and juicy.
Stir in tomato paste, paprika, salt, black pepper. Pour in stock and coconut milk, bring to a boil over high heat.
Add the rinsed rice, stir to combine. Reduce heat to low, cover, and cook for 15 minutes until rice is nearly tender with a slight bite.
Gently place the seafood on top of the rice, do not stir. Continue cooking over low heat for 7–10 minutes until prawns turn pink and mussels open.
Turn off heat. Sprinkle with cilantro and lemon juice, cover and let steam for 2 minutes. Give a gentle stir and serve.
Tips
Use short-grain or Arborio rice to better absorb the sauce; do not overcook the seafood; the stock can be prepared in advance for a richer flavor.
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