Seafood rice
Ingredients
- 1 tbsp Olive Oil
- 1 sliced Leek
- 110g Chorizo
- 1 teaspoon Turmeric
- 300g Rice
- 1 L Fish Stock
- 200g Peas
- 400g Frozen Seafood mix
Instructions
- Heat the olive oil in a deep frying pan over medium heat. Add the sliced leek and cook for about 5 minutes until softened, without browning.
- Add the chorizo and fry until it releases its oils. Stir in the turmeric, then add the rice and mix well so the grains are evenly coated.
- Pour in the hot fish stock, bring to the boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the rice is almost tender.
- Add the peas and cook for a further 5 minutes. Stir in the frozen seafood and cook for 1–2 minutes more, until heated through and the rice is fully cooked. Season to taste and serve immediately, with lemon wedges if desired.
Tips
- Use a mix of shellfish and firm white fish to provide different textures and flavors to the rice.
- Sauté the shells of the prawns in the oil first and then remove them; this infuses the oil with an incredible seafood aroma.
- Add the delicate seafood (like mussels or white fish) only in the last few minutes so they stay moist.
Variations
- Arroz Caldoso: Increase the stock and cook in a deeper pot to create a more ‘soupy’ rice dish.
- Spicy Seafood Rice: Add a teaspoon of piri-piri sauce or extra red chili for a Portuguese-inspired kick.
Storage
Rice with seafood does not store well as the seafood overcooks when reheated. It is best enjoyed fresh from the pot.
Serving Suggestions
- Serve in large shallow bowls garnished with fresh coriander and lemon wedges.
- Pair with a dry, crisp white wine like an Albariño or Vinho Verde.
Frequently Asked Questions
What rice should I use?
Short-grain or medium-grain rice like Bomba or Arborio is best as it absorbs plenty of flavor while staying firm.
Can I use frozen seafood mix?
Yes, but ensure it is fully thawed and drained. Be careful with cooking times as pre-cooked frozen seafood only needs heating through.
Should I wash the rice?
For this style of dish, rinsing is usually avoided as you want some of the starch to help create a slightly bound texture.
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instructions_source: editorial-classic