Arroz de Marisco
The Quirky Foodster Team
Ingredients
- Rice — 2 cups (370 g / 13 oz)
- Prawns, peeled — 400 g (14 oz)
- Crab meat — 300 g (10.5 oz)
- Firm white fish, cut into chunks — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Fish or seafood stock — 4 cups (960 ml / 32 fl oz)
- Chilli, chopped — 1 (optional)
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until softened.
- Add the chopped tomatoes and tomato paste, cooking for 8–10 minutes until darkened.
- Add the stock and bring to a boil.
- Stir in the rice and chilli if using, and simmer for 12 minutes.
- Add the fish chunks and cook for a further 5 minutes.
- Add the prawns and crab meat, and cook for a final 5–6 minutes until everything is just cooked through and the rice is tender.
- Season with salt and pepper, and garnish with chopped coriander before serving.
Introduction: A generous, richly flavoured seafood rice dish combining prawns, crab and fish in a tomato broth, a festive centrepiece for celebrations.
Cultural Background: Drawing on both Portuguese rice-cooking tradition and Mozambique’s abundant seafood, arroz de marisco is prepared for special occasions and family gatherings, its generous mix of seafood reflecting the coastal wealth of the country.
Tips: Add the different seafood in stages according to how long each takes to cook, so nothing is overdone. Use a good-quality seafood or fish stock as the base for the deepest flavour.
Variations: Add mussels or clams for an even more generous seafood mix. Adjust the chilli to taste for more or less heat.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of stock, stirring carefully, until warmed through.
Nutrition: Per serving (approx.): 480 kcal, 34 g protein, 16 g fat, 50 g carbohydrate.
FAQs:
Q: Can this be made with just one type of seafood?
A: Yes, though the combination of prawns, crab
Q: What occasions is this dish typically served for?
A: Family celebrations, holidays and special
- Rice — 2 cups (370 g / 13 oz)
- Prawns, peeled — 400 g (14 oz)
- Crab meat — 300 g (10.5 oz)
- Firm white fish, cut into chunks — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Fish or seafood stock — 4 cups (960 ml / 32 fl oz)
- Chilli, chopped — 1 (optional)
- Salt and pepper — to taste
- Chopped coriander, to garnish
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