Arroz de marisco recipe

A soupy seafood rice built on a broth drawn from the shrimp shells themselves, finished with coriander and served with lemon and malagueta chilli.

1 hour and 15 minutesmedium12 ingredients

Ingredients

• 500 g shell on shrimp
• 300 g clams
• 300 g mussels
• 300 g rice
• 1 onion
• 3 clove garlic
• 3 ripe tomatoes
• 1 green bell pepper
• 1 bunch fresh coriander
• 1 bay leaf
• 1 malagueta chilli
• 4 tbsp olive oil

How to make Arroz de marisco

1. Peel 500 g shell on shrimp and simmer the heads and shells in 1.2 L water with 1 bay leaf for 20 minutes, then strain. This broth is the dish; water is not a substitute.
2. Scrub 300 g clams and 300 g mussels and open them in a covered pan over high heat; keep their juice and pour it into the broth.
3. Heat 4 tbsp olive oil and soften 1 chopped onion 5 minutes, then add 3 minced garlic cloves and 1 diced green bell pepper for 3 minutes.
4. Add 3 grated ripe tomatoes and cook 8 minutes, until the mixture turns jammy and loses its raw smell.
5. Stir in 300 g rice for 1 minute, pour in 900 ml of the hot seafood broth, season and simmer uncovered 15 minutes.
6. Add the shrimp, clams and mussels for the last 3 minutes only.
7. Stir in a large handful of chopped coriander and rest 2 minutes off the heat. It must stay soupy, not dry; loosen with more broth if it tightens.
8. Serve in bowls with lemon wedges and sliced malagueta chilli on the side.

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