Arroz de Marisco (Portuguese Seafood Rice)

Method

1. 1

   Peel the shrimp and reserve the shells for the stock; refrigerate the shrimp until needed.

2. 2

   Simmer the shrimp shells in water 15 minutes to make a quick stock; strain and keep it hot on the back burner.

3. 3

   In a wide pot, fry the onion, garlic and tomato together until they collapse into a jammy, fragrant base, about 8 minutes.

4. 4

   Stir in the rice and the white wine, and let the wine bubble away.

5. 5

   Add the hot stock generously, a ladle at a time, keeping the rice at a lively simmer.

   💡 Add the stock hot, not cold — a cold splash stuns the rice and stalls the cooking.

6. 6

   At the 10-minute mark, add the clams; at 15 minutes, add the shrimp. Keep loosening with extra stock or water as it cooks.

   💡 This rice should slosh. If a spoon stands up, you've made something else.

7. 7

   Once the clams have opened and the shrimp are pink and just cooked through, stir in the cilantro and chili flake.

8. 8

   Serve straight from the pot while it's still loose and steaming.