SEAFOOD RICE CASSEROLE (ARROZ DE MARISCO)
Although a Portuguese dish, there is some Mediterranean influence in this dish in that it resembles Spanish Paella. This recipe was a natural by-product of the abundant seafood that's available year-round along the coast of Portugal. It's a perfect one-pot meal for anytime of the year. And the recipe lends itself quite easily to adjustments you wish to make to include whatever fresh seafood is available to you or to suit your particular seafood preferences.
Provided by Vickie Parks @Northwestgal
Categories Casseroles
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Sauté the onion, red peppers and garlic in a large deep heavy oven-proof skillet (or Cataplana pan) until translucent.
- Add the lobster pieces and brown for a few minutes.
- Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.
- Add the broth and bring to a boil.
- Add the rice and saffron and stir while cooking for about 5 minutes over high heat.
- Taste and adjust seasoning, if needed. Remove pan from the burner and stir in the peas.
- Arrange the shrimp, scallops, clams, and mussels so they're evenly submerged on top of the rice.
- Bake uncovered for about 30 minutes or until the rice is tender and the seafood is thoroughly cooked. NOTE: You can add more broth if the rice is too dry, but the rice in this dish shouldn't be "soupy".
- Garnish with fresh chopped cilantro, and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
