Portuguese
Arroz de Marisco
Brothy Portuguese Carolino rice with lobster, shrimp, clams, tomato, white wine, cilantro, and bright lemon.
6 servings · 45 minutes prep · 75 minutes cook
Ingredients
Shellfish stock
- 1 lb, Preferably 21–25 count; reserve the shells and refrigerate the peeled shrimp for the rice.
- Shells from 2 raw cold-water lobster tails, each about 8 oz shell-on, Reserve and refrigerate the lobster meat for the rice.
- 1 tbsp
- 1 medium onion, about 7 oz, Roughly chopped.
- 1 medium carrot, about 3 oz, Roughly chopped.
- 1 celery rib, about 2 oz, Roughly chopped.
- 2 cloves, Crushed.
- 2 tbsp
- 1 dried bay leaf
- 6 peppercorns
- 7 cups
- 1 tsp, Diamond Crystal kosher salt.
Clams and steaming liquor
- 2 lb, about 30–36 clams, Small littleneck or Manila clams; tightly closed and scrubbed under cold running water.
- 3/4 cup, Use a dry Portuguese wine such as Arinto or Encruzado.
- 2 cloves, Lightly crushed.
- 4 fresh cilantro stems, Use the stems for steaming the clams.
- 1 tbsp
Rice and seafood
- Peeled shrimp reserved from 1 lb shell-on shrimp, Keep refrigerated after peeling.
- Meat from 2 lobster tails, each about 8 oz shell-on, Cut into 1-inch (2.5 cm) pieces.
- 1/4 cup
- 1 large onion, about 10 oz, Finely diced.
- 1 medium pepper, about 5 oz, Finely diced.
- 4 cloves, about 1 tbsp, Minced.
- 1/2 tsp, Crushed red-pepper flakes are an acceptable fallback.
- 1 dried bay leaf
- 1 cup, Include their juices and crush them by hand.
- 1 1/2 cups (10 1/2 oz)
- 1 tsp, Diamond Crystal kosher salt.
- 1/2 tsp, Freshly ground.
- 1/2 cup, Fresh leaves and tender stems, finely chopped.
- 2 tbsp, Freshly squeezed.
- 1 medium lemon, Cut into 6 wedges.
Directions
Prepare the seafood
- Peel shell on large shrimp, leaving the tails attached if desired. Make a shallow cut along each back and remove the dark vein. Refrigerate the peeled peeled shrimp while making the stock.
- Using {{tool:kitchen-shears}}, cut through the underside of each lobster-tail shell. Pull out the lobster tail meat, remove the intestinal vein, and cut the meat into 1-inch pieces. Refrigerate it separately, then briefly rinse the lobster tail shells.
- Inspect the littleneck clams. Discard broken clams and any open clam that does not close when firmly tapped. Refrigerate the sound clams until needed.
Make the shellfish stock
- Heat 1 tbsp extra virgin olive oil in a {{tool:stockpot}} over medium-high heat. Add the reserved shrimp shells and lobster tail shells and cook for 4–5 minutes, stirring and pressing them against the pot, until deep pink and sweet-smelling.
- Add the roughly chopped yellow onion, carrot, and celery rib. Cook for 5 minutes. Add the crushed garlic cloves and tomato paste; cook for 2 minutes, until the paste darkens slightly and coats the shells.
- Add 1 bay leaf, the black peppercorns, 7 cups cold water, and 1 tsp kosher salt. Bring just to a boil, reduce the heat, and simmer gently uncovered for 30 minutes; avoid a hard boil.
- Strain through a {{tool:fine-mesh-sieve}}, pressing lightly without forcing shell fragments through. Discard the solids. Add water or simmer briefly to obtain exactly 6 cups stock, then keep it hot over low heat.
Open the clams safely
- Combine the littleneck clams, 3/4 cup dry white wine, lightly crushed garlic cloves, 4 cilantro stems, and 1 tbsp extra virgin olive oil in a wide pot. Cover with a {{tool:lid}} and bring to a lively simmer over medium-high heat. Cook for 4–7 minutes, shaking twice and transferring clams with {{tool:tongs}} to a {{tool:large-bowl}} as soon as they open.
- After 7 minutes, discard any clams that remain closed. Pour the steaming liquid through a {{tool:fine-mesh-sieve}} lined with damp {{tool:cheesecloth}} or a damp paper towel to remove sand.
- Add enough hot shellfish stock to the strained clam liquor to make exactly 6 cups combined cooking liquid. Keep it at a low simmer. Reserve 12 attractive clams in their shells; remove the meat from the remaining clams and discard those shells.
Build the rice
- Heat 1/4 cup extra virgin olive oil in a wide 5- to 6-quart {{tool:large-heavy-pot}} over medium heat. Add the finely diced yellow onion and red bell pepper and cook for 8–10 minutes, stirring often, until thoroughly softened but not browned.
- Add the minced garlic cloves, crushed piri piri, and 1 bay leaf. Cook for 1 minute, then stir in the canned whole tomatoes and cook for 5–7 minutes, until they form a loose, glossy sauce.
- Add the carolino rice and stir for 1 minute to coat every grain. Pour in 5 cups hot cooking liquid. Add the remaining 1 tsp kosher salt and the black pepper. Bring to a steady simmer, stirring once to prevent sticking.
- Cook uncovered over medium-low heat for 10 minutes, stirring gently every 2–3 minutes with a {{tool:wooden-spoon}}. Keep a steady bubble, scrape the bottom carefully, and do not stir continuously.
Cook the seafood in stages
- Stir the lobster tail meat into the rice and cook for 3 minutes. Add the peeled shrimp and cook for another 2 minutes.
- Stir in the shelled clam meat and remaining 1 cup hot cooking liquid. Nestle the reserved shell-on clams across the surface and cook for 2–4 minutes, until the rice has a faintly resilient center, the shrimp are opaque and loosely C-shaped, and the lobster is opaque. Keep the rice loose and brothy; if it tightens too soon, add hot water 1/4 cup at a time.
Finish and serve
- Remove the pot from the heat and discard the bay leaf. Fold in the chopped cilantro and lemon juice without breaking the seafood. Cover and rest for 5 minutes.
- Serve immediately in warm shallow bowls, dividing the shell-on clams evenly and passing the lemon wedges at the table. The rice should remain distinctly brothy rather than mounded or dry.
