The story
Arroz de Marisco is more than a main: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. This rice dish is packed with prawns, mussels, and clams in a fragrant, saucy base.
Ingredients
- Main
- 100 gram rice200g rice
- 150 gram seafood300g seafood
- 1 portion Onion, garlic, tomatoOnion, garlic, tomato
- 1 portion Fish stockFish stock
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- 5 gram CorianderCoriander [Phase 1 metric normalisation: fresh herb amount for serves 2]
Method
Method
Sauté base, add rice, gradually add stock. Add seafood near end. Garnish and serve.
Nutrition
per serving
Estimated nutrition for Arroz de Marisco; use as editorial/testing data and refine from exact ingredient weights if needed.
