Introduction
Arroz de Marisco is one of Portugal’s most celebrated seafood dishes, known for its rich flavour, comforting texture, and close connection to the country’s coastal traditions. Unlike dry rice dishes, Arroz de Marisco is intentionally saucy, almost stew-like, allowing the rice to absorb the deep flavours of the sea. It is especially popular in seaside towns and fishing villages, where freshly caught shellfish and fish form the heart of everyday cooking.
This dish is most closely associated with the central coastal regions of Portugal, particularly around Aveiro and the Silver Coast, where seafood is abundant and rice dishes are a culinary staple. Arroz de Marisco is often prepared for family gatherings and special occasions, served straight from the pot and shared at the table. Its generous nature reflects the Portuguese philosophy of cooking: simple ingredients, treated with care, meant to be enjoyed together.
At The Recipe Kitchen, we focus on authentic recipes from around the world that honour tradition while remaining accessible for home cooks. This Arroz de Marisco recipe stays true to its Portuguese roots, using classic techniques and flavours to create a dish that is both impressive and approachable, even for beginners.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 4–6
Ingredients
Seafood
- 300 g raw shrimp or prawns, shells on
- 300 g mussels, cleaned and debearded
- 200 g clams, cleaned
- 200 g squid, cleaned and sliced into rings
- 150 g cooked crab meat or chopped crab sticks (optional)
For the Broth
- Shrimp shells and heads
- 1 small onion
- 1 bay leaf
- 1.5 litres water
Rice & Base
- 300 g carolino rice (or arborio as a substitute)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ripe tomato, grated (or 200 g canned chopped tomatoes)
- 1 small red pepper, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- Salt, to taste
- Black pepper, to taste
To Finish
- Fresh parsley or coriander, chopped
- Lemon wedges (optional)
Step-by-Step Instructions
- Prepare the Seafood Broth
Peel the shrimp, reserving the shells and heads. Place them in a pot with the onion, bay leaf, and water. Bring to a boil, then simmer for 15 minutes. Strain and keep the broth hot. - Cook the Mussels and Clams
Place the mussels and clams in a separate pot over high heat with a splash of water. Cover and cook until they open. Remove from heat, discard any that remain closed, and reserve the cooking liquid. Remove half of the shells for easier eating if desired. - Start the Rice Base
Heat olive oil in a large, wide pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds. - Build the Flavour
Stir in the chopped red pepper and paprika, followed by the grated tomato. Cook for 5–7 minutes until the mixture thickens and deepens in colour. - Add the Rice
Add the rice to the pot and stir well to coat it in the tomato mixture. Cook for 1 minute to lightly toast the grains. - Add the Broth
Pour in the hot seafood broth and the reserved liquid from the shellfish, straining it first. Season lightly with salt and black pepper. Bring to a gentle boil. - Cook the Rice
Reduce heat to medium and cook for about 10 minutes, stirring occasionally. The rice should begin to soften but remain slightly firm. - Add the Seafood
Add the squid and cook for 2–3 minutes. Then add the shrimp, mussels, clams, and crab meat. Simmer for another 5–7 minutes until the shrimp are cooked and the rice is tender. - Adjust Consistency
Arroz de Marisco should be loose and saucy. Add a little hot water or broth if needed to achieve a slightly soupy consistency. - Finish and Serve
Remove from heat. Stir in chopped parsley or coriander. Taste and adjust seasoning. Serve immediately with lemon wedges on the side if desired.
Cooking Tips & Variations
- Use the Right Rice: Carolino rice is traditional and absorbs liquid well while remaining tender. Arborio is the best alternative.
- Do Not Overcook Seafood: Add delicate seafood toward the end to avoid a rubbery texture.
- Consistency Matters: This dish should never be dry. It should resemble a rich, spoonable rice stew.
- Spicy Version: Add a small amount of piri-piri or chili paste for gentle heat.
- Seafood Variations: Lobster, monkfish, or scallops can be added when available.
What to Serve with Arroz de Marisco
- Crusty bread to soak up the broth
- Simple green salad with olive oil and vinegar
- Steamed vegetables
- Chilled white wine or vinho verde
This dish is filling on its own, so accompaniments should remain light.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stovetop with a splash of water or broth to restore consistency.
- Freezing: Freezing is not recommended, as seafood texture may suffer.
Frequently Asked Questions
Is Arroz de Marisco supposed to be soupy?
Yes. Authentic Arroz de Marisco is loose and saucy, not dry like paella.
Can I make it ahead of time?
It is best served fresh. If needed, prepare the broth and base ahead, then finish with rice and seafood just before serving.
What if I can’t find carolino rice?
Arborio rice works well as a substitute due to its ability to absorb liquid.
Final Thoughts
Arroz de Marisco is a true celebration of Portugal’s coastal cuisine, combining fresh seafood, rich broth, and comforting rice into a dish that feels both luxurious and homey. Its depth of flavour and generous nature make it ideal for sharing, whether at a family table or a special gathering.
At The Recipe Kitchen, we believe that authentic recipes like Arroz de Marisco offer more than just a meal — they provide a connection to culture, tradition, and place. With this recipe, you can bring the taste of Portugal’s coastline into your own kitchen and enjoy one of its most beloved classics.
