-
1
Stage 1: 1.
-
2
Heat butter in a stockpot over a medium-high heat.
-
3
2.
-
4
As the butter starts to melt and sizzle, add 1/4 cup of white wine and up to 1/4 cup of fish stock.
-
5
Let the liquid come to a slight bubble or boil.
-
6
3.
-
7
Once bubbling, add your mussels and clams to the stockpot and cover it.
-
8
(Note: only add if your seafood is still in its shell.
-
9
If you bought just the meat for one or the other, dont add it to the stockpot.)
-
10
4.
-
11
Keep the stockpot covered and let the mussels and clams steam for about 10 minutes.
-
12
They will open up and can later be easily removed from their shells.
-
13
5.
-
14
After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander set over a bowl.
-
15
Remove and discard any that didnt open.
-
16
Keep and collect the wine/butter/shellfish juices in the bowl with the opened shellfish.
-
17
This will be a delicious addition to the arroz de marisco 6.
-
18
Remove the shellfish from the shells and set aside.
-
19
Stage 2: 1.
-
20
Set the stockpot back over medium-high heat and add your olive oil.
-
21
2.
-
22
As the bottom of the pot starts to heat, add your onions, garlic and bay leaf.
-
23
Stir around for 2-3 minutes as the onions start to sweat.
-
24
3.
-
25
Next, add your tomato paste and stir it into the oil and the ingredients.
-
26
Stir around for another 1 minute.
-
27
4.
-
28
To deglaze and create the base for the stock, add the remaining white wine and stir well.
-
29
5.
-
30
After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper.
-
31
Stir for 1 minute
-
32
Stage 3: 1.
-
33
With all vegetables in and cooked together, now add your the remaining fish or seafood broth and submerge the ingredients.
-
34
2.
-
35
Add your smoked paprika and salt and stir well.
-
36
Bring your stock to a boil.
-
37
3.
-
38
Once the stock is boiling, add your rice.
-
39
Let it boil and cook for 5 minutes.
-
40
If you see it becoming too dry in the stockpot, add extra broth as needed.
-
41
You want to have a semi-liquid consistency.
-
42
4.
-
43
After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes.
-
44
Stage 4: 1.
-
45
After 7 minutes, add your shrimp and cook for another 3 minutes.
-
46
2.
-
47
Add your clam and mussel meats to the arroz de marisco.
-
48
Cook for another 1 minute before removing the stockpot from the heat.
-
49
3.
-
50
Before serving, mix the coriander into the rice, and serve!
-
51
Recipe adapted and translated from Cozinha Tradicional.
