Arroz de Marisco — Portuguese Seafood Rice

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 1 red pepper, diced
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150ml dry white wine
• 1 litre fish stock, hot
• 300g carolino or risotto rice
• 1 bay leaf
• 500g mussels, cleaned
• 500g clams, soaked and rinsed
• 8 raw king prawns, shell on
• 300g firm white fish, cut into chunks
• Small bunch fresh coriander, chopped
• Lemon wedges, to serve
• Salt and black pepper to taste

Method

1. Heat the oil in a wide casserole and cook the onion and pepper for 8 minutes. Add the garlic and tomato purée for 2 minutes.

2. Add the tomatoes, wine and bay leaf and simmer for 8 minutes.

3. Add the rice and stir, then pour in the hot stock. Simmer for 10 minutes, stirring occasionally.

4. Nestle the prawns and fish into the rice and cook for 4 minutes, then add the mussels and clams, cover and cook for 5 to 6 minutes until the shells open and the rice is tender but still soupy. Discard any unopened shellfish.

5. Season, stir in the coriander and serve in deep bowls with lemon wedges.