Portuguese Arroz Con Mariscos Seafood and Rice
Transport your taste buds to the sun-drenched shores of Portugal with Portuguese Arroz Con Mariscos, a vibrant one-pan seafood and rice dish that’s as comforting as it is flavorful. This recipe combines tender short-grain rice with a medley of fresh seafood—shrimp, mussels, clams, and squid—all simmered in a rich, aromatic broth infused with paprika, garlic, and white wine. Sautéed onions, bell peppers, and tomatoes lend natural sweetness, while a hint of cayenne adds optional heat for an extra kick. Perfect for gatherings, this dish is finished with fresh parsley and a squeeze of bright lemon, making it a show-stopping centerpiece that’s as easy to make as it is impressive to serve. Whether you're craving authentic Portuguese cuisine or looking to elevate your seafood dinner game, this arroz con mariscos recipe is your ticket to coastal-inspired dining.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 2 medium Roma tomatoes, chopped
- 2 teaspoons paprika
- 0.5 teaspoons cayenne pepper (optional)
- 0.5 cups white wine
- 1.5 cups short-grain rice (such as Arborio)
- 4 cups seafood stock or fish stock
- 1 cup squid, cleaned and sliced into rings
- 1 pound mussels, cleaned and debearded
- 1 pound raw shrimp, peeled and deveined
- 1 pound littleneck clams, cleaned
- 0.25 cups fresh parsley, chopped
- 4 lemon wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large, wide skillet or paella pan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes.
Add the chopped tomatoes, paprika, and cayenne pepper if using. Cook until the tomatoes break down, about 5 minutes.
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Stir in the rice, coating it in the flavorful base.
Pour in the seafood stock and season with salt and black pepper. Stir well and bring the mixture to a gentle simmer.
Cover the pan and cook the rice for 10–12 minutes, stirring occasionally to prevent sticking.
Add the squid rings, mussels, shrimp, and clams, tucking them into the rice. Cover and cook for an additional 10–15 minutes until the seafood is fully cooked and the rice is tender.
Discard any mussels or clams that do not open.
Remove the pan from heat and let it rest for 5 minutes. Sprinkle the dish with fresh parsley.
Serve hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1844 mg | 614% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 29.1 g | ||
| Protein | 350.0 g | 700% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1417 mg | 109% | |
| Iron | 104.9 mg | 583% | |
| Potassium | 7300 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
