Arroz de mariscos-an "everywhere" dish

This is one of Portugal´s most popular one dish meals.It is found on nearly every restaurant menu. I call it the "everywhere" dish for this very reason My personal take on it uses just prawns and clams, and sometimes, if I can source them, fresh mussels. I sometimes find Galician mussels across the river in the market in Ayamonte. New Zealand green mussels can be found frozen, but I prefer to use the fresh variety when ever possible.All that new take aside, for the rest of it I stick to the tradition that is a  true Portuguese, and more specifically Algarvian, arroz de mariscos.How did I miss this one? -probably because it is so commonplace but so good too and not to be missed. So I decided it should be introduced into  the Casa Rosada cookery workshop.The flavours in this dish are prominent and pleasing yet subtle and delicate.

1 large onion diced
6 large plump cloves of garlic finely chopped
1 tablespoon of olive oil
4 tomatoes peeled and roughly 
chopped handful of coriander stalks
An assortment of shellfish of your choice
3 cups Fish stock ( Home made if possible otherwise one stock cube )
1 cup malandrinho rice
large pinch of piri piri flakes
Large handful fresh coriander

First make a “refogado”,the base for your dish Saute the finely chopped onion and garlic in olive oil. Add the tomatoes to the stew. Season with salt and piri-piri. sauté for a few minutes. Add the rice as you would a risotto stirring to coat. Add the bouillon. Over a low heat, cover the pan and let cook for 10 minutes. Add the prawns,clams or whatever shell fish you are using, simmer covered for a further 10 minutes or until the clams are open and the prawns have changed colour. Turn off the heat, add the chopped coriander. Serve


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