Lunches
Arroz de Marisco (Cape Verdean Seafood Rice)
Ingredients
- - Long-grain rice — 300 g (1.5 cups)
- - Mixed shellfish (shrimp, clams, mussels) — 500 g (1.1 lb)
- - White fish fillet, cubed — 200 g (7 oz)
- - Onion, finely chopped — 1 medium (1 medium)
- - Garlic, minced — 3 cloves (3 cloves)
- - Tomatoes, chopped — 2 large (2 large)
- - Fish stock — 1 litre (4 cups)
- - Olive oil — 3 tbsp (3 tbsp)
- - Fresh coriander, chopped — 2 tbsp (2 tbsp)
- - Salt and black pepper — to taste (to taste)
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until translucent.
- Add the tomatoes and cook down for 8–10 minutes until they collapse into a thick sauce.
- Pour in the fish stock and bring to a boil, then stir in the rice.
- Simmer uncovered for 12 minutes, stirring occasionally, until the rice is nearly tender and the mixture is soupy.
- Add the shellfish and fish cubes, and cook for a further 5–6 minutes until the seafood is just cooked through.
- Season to taste, scatter with coriander, and serve immediately while still loose and brothy.
Introduction: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good.
Cultural Background: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good.
Tips: This dish is meant to be wetter than a standard rice dish — it should pour off the spoon, not stand in a mound. Add delicate shellfish like shrimp last so they don't overcook.
Variations: Use only white fish for a budget-friendly version. Stir in a splash of white wine with the stock for extra depth. No authentic vegetarian version exists for this seafood-defined dish.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day as the rice continues to absorb liquid.
Reheating: Reheat gently on the stovetop with a splash of stock or water to loosen the rice.
Nutrition: Approx. 410 kcal, 28 g protein, 48 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Can I use frozen seafood?
A: Yes, thaw fully and pat dry before adding so the rice doesn’t become watery.
Q: What rice works best?
A: A long-grain rice that holds its shape without turning to mush is ideal. SEO Keywords arroz de marisco, cape verdean seafood rice, crioulo seafood recipe Image Prompt A wide pan of brothy orange-red seafood rice studded with shrimp, clams and mussels, garnished with chopped coriander.