Portuguese Seafood Rice
Rich tomato-infused rice loaded with prawns, clams, and squid, evoking the sunny coast of Portugal with every bite.
Ingredients
16 items- Short-grain rice 300g
- Large prawns 12
- Clams 500g
- Squid 200g
- Tomatoes 2
- Onion 1
- Garlic cloves 4
- Green bell pepper 1
- Red bell pepper 1
- White wine 100ml
- Fish stock 600ml
- Olive oil 40ml
- Salt 1 tsp
- Black pepper 1/2 tsp
- Paprika 1 tsp
- Fresh cilantro a handful
Nutrition
Steps （8 steps）
Peel and devein prawns, leaving tails on. Scrub clams clean under cold water. Cut squid into small rings. Pat all seafood dry with paper towels.
In a pan, heat 20ml olive oil over medium heat. Sauté prawn heads for 2 minutes until red oil releases. Add 50ml white wine and cook briefly. Pour in 500ml fish stock, bring to a boil, then simmer 10 minutes. Strain to obtain prawn broth.
In another pan, heat remaining olive oil over medium heat. Sauté chopped onion, garlic, and bell peppers for 3 minutes until softened. Add diced tomatoes and cook until they break down into a sauce.
Add rice and stir for 2 minutes to coat with oil. Pour in remaining white wine and let it evaporate. Add the prawn broth and extra fish stock. Bring to a boil.
Season with salt, black pepper, and paprika. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
When rice is about 80% cooked, arrange prawns, clams, and squid on top, gently pressing into the rice. Cover and cook over low heat for 8 minutes until clams open and seafood is cooked.
Remove from heat and let rest for 5 minutes. Sprinkle fresh cilantro on top.
Serve directly from the pan with lemon wedges on the side if desired.
Tips
Using prawn heads to make broth is key for deep flavor; avoid over-stirring the rice after adding stock; any combination of seafood can be used; use short-grain rice for best texture.
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