Streamlined Arroz de Marisco
(ah-ROSH deh mah-REESH-koo)
O Fiel Amigo: Accessible Bacalhau & Coastal Flavors
This is a dish that transports the homesick straight to a bustling Lisbon marisqueira, but the reality of a modern Portuguese home kitchen isn't an all-day affair of boiling shrimp shells. The grandmother's secret on a busy Wednesday is a humble packet of Creme de Marisco dissolved in hot water to build an impossibly rich, instant broth. Swapping the hard-to-find Carolino grain for unwashed Arborio achieves that crucial arroz malandrinho—a "naughty", brothy texture that refuses to stay neatly on a plate. It is the exact, unapologetic taste of the homeland, pulled off on a normal weeknight.
Before you start
Thaw the frozen seafood under cold running water just before cooking.
Do not let it sit at room temperature for hours, which will cause it to turn rubbery before it even hits the pot.
Scrub the fresh clams thoroughly under cold water.
There is nothing worse than a handful of sand ruining a perfectly good pot of broth.
Ingredients
- Knorr Creme de Marisco packet70 g
- boiling water4 cup
- extra-virgin olive oil3 tbsp
- yellow onion1 large
- cloves garlic3 med
- dried bay leaf1
- red bell pepper1/2 med
- tomato passata3 tbsp
- Arborio rice1 1/2 cup
- dry white wine1/2 cup
- frozen seafood medley1 lb
- fresh littleneck clams1/2 lb
- fresh cilantro1/2 cup
- piri-piri sauce1 tsp
Method
- 01
Whisk the shellfish soup powder into the boiling water until completely smooth.
This creates the instant, deeply flavorful crustacean stock that serves as the backbone of the entire dish.
- 02
Heat the olive oil in a wide, heavy-bottomed pot over medium heat, then sauté the onion, garlic, and bay leaf until deeply savory.
Cook for about 5 to 7 minutes until the onions are soft and translucent, building the classic Portuguese refogado.
- 03
Stir in the red bell pepper and tomato passata, letting the mixture fry until it forms a thick paste.
Let it bubble for 2 to 3 minutes so the tomato deepens into a rich, dark orange.
- 04
Pour in the Arborio rice and stir continuously for one minute to coat the grains in the infused oil.
Do not wash the rice beforehand; you need every bit of that surface starch to create a creamy, binding broth.
- 05
Pour in the white wine, stirring until the alcohol evaporates, then add the hot seafood broth.
Bring the pot to a vigorous simmer, reduce the heat to low, cover, and let it cook undisturbed for 12 to 15 minutes.
- 06
When the rice is mostly tender but retains a slight bite, fold in the thawed seafood medley and nestle the fresh clams into the bubbling broth.
If the pot looks dry, add a splash of hot water. This is a wet, highly hydrated dish.
- 07
Cover and cook just until the clams open and shrimp turn opaque, about 3 to 5 minutes.
Remove from heat instantly, discard any unopened clams, stir in the cilantro and piri-piri sauce, and ladle the sloppy, unapologetically rich rice into deep bowls.
Notes
Do not treat this like an Italian risotto.
Resist the urge to stir constantly. Excessive stirring will break the Arborio grains and turn the dish to mush instead of a saucy stew.
Timing is everything with this dish.
The rice acts like a sponge and will continue to drink up the broth even off the heat. Have the family at the table with bowls ready before the pot comes off the stove.