Dinner Party · Portuguese
Arroz de Marisco
A generous portion of shellfish and aromatics cooked into this traditional Portuguese seafood rice.
Why This Works
The slow absorption of stock into the rice creates a creamy, starch-enriched broth that highlights the sweetness of the shellfish.
The Upgrade
Add a splash of dry white wine after toasting the rice to introduce acidity that cuts through the rich seafood broth.
Chef's Secret
Michelin TechniqueSave your shrimp shells and simmer them in the fish stock for 10 minutes beforehand to triple the depth of the seafood flavor.
Ingredients
Total time including resting: 45 min
Directions
Heat olive oil in a wide, deep pan over medium heat; sauté onion until translucent and fragrant.
5 minAdd garlic and tomato paste; cook until the paste turns deep red and loses its raw edge.
2 minStir in the rice, coating every grain in the oil and aromatics to toast slightly for a deeper base flavor.
2 minPour in 1 cup of hot fish stock; simmer while stirring occasionally until absorbed.
5 minRepeat adding stock in stages until the rice is al dente, ensuring a loose, soupy consistency.
15 minAdd shrimp and clams, covering with a lid to steam until the shells open and shrimp are pink.
5 minFinish with piri-piri sauce and generous fresh cilantro before serving immediately.
1 minWine Pairing
Alvarinho
White Wine
The BottleQuinta de Soalheiro Alvarinho
Alvarinho's distinct mineral snap and citrus zest are tailor-made for Portuguese shellfish. It adds freshness to the rice, highlighting the ocean-driven aromatics.
Nutrition per Serving
480
calories
32g
protein
65g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Bread
Toasted bread is a classic accompaniment, perfect for picking up the aromatic seafood broth.
Ingredients
Directions
Preheat the oven to 400°F.
Combine softened butter, microplaned garlic, parsley, and sea salt in a small bowl until emulsified.
Slice the baguette diagonally into 1-inch thick pieces.
Generously spread the compound butter onto one side of each slice.
Arrange slices on a parchment-lined baking sheet, butter side up.
Bake for 8 to 10 minutes, or until the edges are golden and the garlic is fragrant.
Side Dish
Simple Tomato Salad
Fresh, sliced tomatoes with onion and olive oil add a clean, acidic element to the rich rice dish.
Ingredients
Directions
Arrange the tomato slices in a single layer on a chilled serving platter.
Scatter the shaved red onion evenly over the tomatoes.
Whisk the olive oil and red wine vinegar together in a small bowl until emulsified.
Drizzle the vinaigrette uniformly over the salad.
Season immediately with the sea salt and black pepper.
Finish with fresh parsley and serve instantly to maintain integrity.
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