---
title: Arroz de Marisco (Portuguese Seafood Rice)
servings: 4
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/arroz-de-marisco
---

Gather @short-grain rice{300%g} and @fresh cilantro{1%bunch}.

Peel the @shrimp{400%g} and reserve the shells for the stock; refrigerate the shrimp until needed.

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

In a wide pot, fry the @onion{1}, @garlic{4%clove} and @tomato{3} together until they collapse into a jammy, fragrant base, about 8 minutes. ~{8%minutes}

Stir in the rice and the @white wine{100%ml}, and let the wine bubble away.

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

At the 10-minute mark, add the @clams{500%g}; at 15 minutes, add the shrimp. Keep loosening with extra stock or water as it cooks. ~{15%minutes}

Once the clams have opened and the shrimp are pink and just cooked through, stir in the cilantro and @chili flake{0.5%tsp}.

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