Ingredients
- 1 cup rice
- 2 cups seafood mixshrimp, mussels, clams, scallops, crab sticks
- 2 tomato(es)
- 1 onion(s)
- 3 tablespoons olive oil
- 4 tablespoons cilantro
- 1 chili pepper
- 3 cups vegetable stock
- 1/2 cup white wine
- to taste salt
- to taste fresh cracked pepper
This Seafood Rice – Arroz de Marisco is rich, comforting, and full of ocean flavor, just like something you would enjoy at a seaside restaurant in Portugal.
Seafood is delicate and cooks quickly, so this dish is all about balance and timing. Tomatoes and onion create a deep, savory base, white wine adds gentle acidity, and olive oil brings everything together without overpowering the seafood. The chili gives just enough warmth, while fresh cilantro brightens the entire dish at the end.
When cooked properly, the rice turns tender and slightly saucy, absorbing all the flavors from the stock and seafood. It’s the kind of meal that feels generous and satisfying, yet elegant!
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Recipe steps
Step 1. Chop onion and garlic4 minutes Peel and chop onion and garlic. |
Step 2. Prepare seafood and make sauce10 minutes Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the diced onion and cook until soft and translucent, stirring occasionally so it doesn’t brown. Add the chopped tomatoes and let everything cook together until the tomatoes break down and form a rich, fragrant base. |
Step 3. Cook rice and seafood8–10 minutes Add the rice directly into the tomato mixture and stir well so every grain is coated in olive oil and softened vegetables. Pour in the white wine and let it simmer gently. Allow the alcohol to cook off while the rice absorbs the acidity and aroma of the wine. Stir lightly and let it reduce slightly before moving to the next step. Pour in the warm vegetable stock, season lightly with salt and fresh cracked pepper, and bring everything to a gentle simmer. Lower the heat and cook uncovered, stirring occasionally, until the rice is about halfway tender and has absorbed much of the liquid. Gently fold in the seafood mix, making sure it is evenly distributed throughout the rice. Continue cooking on a gentle simmer until the rice is tender and the seafood is just cooked through. The texture should remain slightly saucy and moist, never dry. |
Step 4. Chop chili pepper and cilantro5 minutes Add the sliced chili pepper. Before serving, sprinkle the remaining cilantro on top and taste one last time to adjust salt and pepper if needed. |
Step 5. Serve1 minute Your Seafood Rice Arroz de Marisco is ready! |
This Seafood Rice – Arroz de Marisco is rich, comforting, and full of ocean flavor, just like something you would enjoy at a seaside restaurant in Portugal.
Seafood is delicate and cooks quickly, so this dish is all about balance and timing. Tomatoes and onion create a deep, savory base, white wine adds gentle acidity, and olive oil brings everything together without overpowering the seafood. The chili gives just enough warmth, while fresh cilantro brightens the entire dish at the end.
When cooked properly, the rice turns tender and slightly saucy, absorbing all the flavors from the stock and seafood. It’s the kind of meal that feels generous and satisfying, yet elegant!
Which season is this recipe best for?
We always want to use seafood at its peak, and that usually means late spring to early fall. That’s when shrimp, clams, and mussels are at their sweetest, and the flavors are at their most delicious. I’ve made this dish using frozen seafood during the year, too.
If you’re lucky enough to have access to fresh, local seafood year-round, go for it, but otherwise, I like to wait for the months when everything tastes bright and fresh.
The tomatoes also matter – they should be ripe and juicy, adding a natural sweetness that balances the brininess of the seafood.
Where can I buy the ingredients for this recipe?
Finding the right ingredients is key. I usually get my rice from a specialty store that stocks a variety of varieties because they absorb liquid beautifully without turning mushy.
The seafood mix is something I like to pick up from a trusted fishmonger, where the shrimp are firm, and the clams smell fresh.
If you have a Portuguese or Spanish market nearby, that’s even better – they often carry exactly the seafood and seasonings that make this dish authentic.
For the tomatoes, onions, chili, and cilantro, I head to a farmers’ market when I can; fresher produce always makes a difference.
Olive oil should be extra virgin, and the white wine should be something we’d happily drink – it doesn’t need to be expensive, but it adds a subtle sweetness and depth.
For the stock, I prefer homemade, but a high-quality store-bought vegetable stock works well, too.
Can I substitute the ingredients in this recipe?
If you don’t have cilantro, parsley is a good alternative.
For tomatoes, if fresh ones aren’t available, canned chopped tomatoes will do, though you’ll want to drain them slightly to avoid extra liquid.
The chili can be adjusted to taste or replaced with a pinch of chili flakes if needed.
White wine can be swapped with a little extra stock or a squeeze of lemon juice for acidity, but the wine does add a delicate sweetness that I wouldn’t skip entirely.
Feel free to mix and match with what’s fresh – shrimp, clams, mussels, calamari – all work beautifully.
Can I make this recipe part of a menu?
We always reach for a crisp, white wine like Vinho Verde or Sauvignon Blanc – it complements the seafood perfectly without overpowering it.
If we’re celebrating, sparkling wine adds a festive touch, and it refreshes the palate between bites.
For non-alcoholic options, sparkling water with a squeeze of lemon or a gentle herbal tea works beautifully.
I like to choose drinks that enhance the dish without competing with the flavors of the seafood and stock.
Recipe tips & tricks
Here are our tips on how to make this recipe:
- Always warm the stock before adding it to the rice – it helps the grains cook evenly and absorb flavor.
- Don’t add the seafood too early; it cooks quickly and can become rubbery if overdone.
- Stir gently once the seafood is added to avoid breaking the delicate pieces.
- Let the rice rest for a few minutes after cooking – it allows the flavors to meld and the texture to finish perfectly.
- Finish with fresh cilantro right before serving – it brightens the dish and adds a fresh flavor.
How long can I store this recipe leftovers?
This Portuguese Seafood Rice is at its best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
When reheating, we gently warm it on the stovetop with a splash of stock or water – this keeps the rice from drying out and prevents the seafood from overcooking.
I don’t recommend freezing, because the seafood texture changes and the rice can get mushy.
Which drinks would you pair it with?
I always reach for a crisp, white wine like Vinho Verde or Sauvignon Blanc – it complements the seafood perfectly without overpowering it.
Sparkling wine adds a festive touch, and it refreshes the palate between bites.
For non-alcoholic options, sparkling water with a squeeze of lemon or a gentle herbal tea works beautifully. I like to choose drinks that enhance the dish without competing with the flavors of the seafood and stock.
When cooked right, Portuguese Arroz de Marisco is bursting with flavor in every bite. The tomatoes and onions give it a deep, savory richness, the seafood adds natural sweetness and briny notes, and the chili and cilantro lift everything with gentle warmth and freshness.
Each spoonful is layered, fragrant, and perfectly balanced – rich but never heavy, satisfying yet light.
