Arroz de Marisco

Ingredients

• 300 gcarolino rice
• 500 gclams — purged in salted water
• 400 gmussels — scrubbed
• 300 gshrimp — shells kept for the broth
• 200 gcrab claws — cracked
• 1onion — finely chopped
• 4 clovesgarlic — minced
• 4ripe tomatoes — grated
• 1green pepper — diced
• 120 mldry white wine
• 1.3 Lshellfish broth
• 1piri-piri chili
• 5 tbspfresh coriander — chopped
• 5 tbspolive oil
• to tastefine sea salt

Method

1. Begin by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the shrimp and crab claws, and sauté them until the shrimp turn pink and opaque, about 2-3 minutes. Remove the seafood from the pot and set aside, leaving the oil and any juices in the pot.
2. In the same pot, add the remaining 2 tablespoons of olive oil. Lower the heat to medium and add the finely chopped onion and minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the grated tomatoes and continue cooking until the mixture becomes thick and jammy, with a rich, sweet aroma.
3. Stir in the chopped green pepper and the piri-piri chili, cooking for another 2 minutes until the pepper softens slightly. This forms the base of your refogado, infusing the dish with deep flavor.
4. Add the carolino rice to the pot, stirring it through the refogado until each grain is coated and turns glassy. This step ensures the rice absorbs the flavors from the oil and vegetables.
5. Pour in the dry white wine, allowing it to simmer until mostly evaporated, which will enhance the depth of flavor. Then, add the hot shellfish broth, stirring to combine. Taste the broth and adjust the salt as needed, remembering that the seafood will add additional saltiness.
6. Return the shrimp and crab claws to the pot, along with the clams and mussels. Cover the pot and let it simmer gently until the shellfish open and the rice is cooked but still slightly firm to the bite, with a loose, malandrinho texture. This should take about 12-15 minutes, but watch for the shells to open as your cue.
7. Once the shellfish have opened and the rice is perfectly cooked, stir in the chopped fresh coriander. Serve the Arroz de Marisco directly from the pot, ensuring each serving has a generous mix of seafood and rice.