Seafood rice with a whole shrimp, clams and tomato in orange broth on a green-rimmed white plate, with a fork, knife and wine glasses — Photo: Cayetano Delgado · CC BY-SA 2.0 · Wikimedia Commons

Spanish & Portuguese · Lunch · Dinner

Portuguese Seafood Rice

Name: Portuguese Seafood Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Spanish & Portuguese
Ingredients: 1 1/2 tbsp olive oil; 1 large onion, finely chopped; 4 cloves garlic, finely chopped; 1 medium green bell pepper, diced; 3 medium ripe tomatoes, chopped; 1 leaf bay leaf; 1 tsp sweet paprika; 1 small dried piri-piri or small red chilli, crumbled; 1/2 cup dry white wine; 1 cup medium-grain rice (carolino or similar); 2 cups fish stock, low-sodium, certified gluten-free; 3 cups, plus a splash if needed water; about 2/3 lb raw shrimp, peeled and deveined; about 1 lb whole, in shell (about 90 g meat) clams in shell, scrubbed; about 1 lb whole, in shell (about 125 g meat) mussels in shell, scrubbed and debearded; 1 small bunch fresh coriander (cilantro), chopped; 1 medium lemon, cut into wedges

Arroz de marisco

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A soupy, tomato-rich pot of rice loaded with shrimp, clams and mussels, finished with plenty of fresh coriander and a squeeze of lemon. It is a coastal Portuguese favourite, made lighter here with just a little olive oil and lots of vegetables.

Prep: 25 min
Cook: 35 min
Total: 60 min
Serves: 4

Medium
Gluten Free
Dairy Free

21%

Per serving413kcal21% of a 2,000 kcal day

25gProtein

53gCarbs

8gFat

3gFiber

Calories come from: Carbs 55% · Fat 19% · Protein 26%

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Ingredients

For 4 servings

1 1/2 tbsp20 golive oil
1 large150 gonion, finely chopped
4 cloves12 ggarlic, finely chopped
1 medium120 ggreen bell pepper, diced
3 medium360 gripe tomatoes, chopped
1 leafbay leaf
1 tspsweet paprika
1 smalldried piri-piri or small red chilli, crumbled (optional)
1/2 cup118 gdry white wine
1 cup200 gmedium-grain rice (carolino or similar)
2 cups500 gfish stock, low-sodium, certified gluten-free
3 cups, plus a splash if needed750 gwater
about 2/3 lb300 graw shrimp, peeled and deveined
about 1 lb whole, in shell (about 90 g meat)clams in shell, scrubbed
about 1 lb whole, in shell (about 125 g meat)mussels in shell, scrubbed and debearded
1 small bunch20 gfresh coriander (cilantro), chopped
1 medium100 glemon, cut into wedges (optional)

Steps

1
Tap any open clams and mussels; throw away any that do not close, and any with cracked shells.
2
Heat the olive oil in a wide, heavy pot over medium heat.
3
Add the onion and bell pepper and cook for 6–7 minutes until soft but not browned.
4
Stir in the garlic, paprika, bay leaf and chilli (if using) and cook for 1 minute.
5
Add the tomatoes and cook for about 5 minutes, stirring, until they break down into a thick sauce.
6
Pour in the white wine and let it bubble for 2 minutes.
7
Add the fish stock and water and bring to a boil.
8
Stir in the rice, lower the heat to a steady simmer and cook uncovered for 12 minutes, stirring now and then.
9
Add the clams and mussels, cover the pot and cook for 3 minutes.
10
Add the shrimp, cover again and cook for 3–4 minutes until the shrimp are pink and opaque (63 °C / 145 °F) and the shellfish have opened.
11
Discard any clams or mussels that stay closed and remove the bay leaf.
12
Check the texture: it should be loose and soupy, so add a splash of hot water if needed. Taste before seasoning; the shellfish juices usually make extra salt unnecessary.
13
Stir in most of the coriander, scatter the rest on top and serve straight away with lemon wedges.

Swaps, storage and make-ahead

Swaps

Replace the mussels with extra shrimp or chunks of firm white fish such as cod if you cannot find good fresh mussels.
Use an extra 1/2 cup of fish stock plus a squeeze of lemon instead of the white wine if you prefer to cook without alcohol.
Swap the green bell pepper for a red one for a sweeter, more colourful pot.
Use flat-leaf parsley instead of coriander if you are not a fan of coriander's flavour.

Storage

This dish is best eaten fresh, as the rice keeps soaking up the broth and the shellfish can turn rubbery. Refrigerate any leftovers within 2 hours, eat within 1 to 2 days, reheat until steaming hot with a splash of water, and do not freeze.

Make ahead

Make the tomato, onion and pepper base up to 2 days ahead and keep it covered in the fridge, then reheat it, add the wine, stock and rice, and cook the shellfish just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: CrustaceansMolluscsFishSulphitesCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (692 g)	Per 100 g
Calories	413 kcal	60 kcal
Protein	25.2 g	3.6 g
Carbohydrates	53 g	7.7 g
of which sugars	5.1 g	0.7 g
Fiber	3.4 g	0.5 g
Fat	8.4 g	1.2 g
of which saturated	1.5 g	0.2 g
Sodium	864 mg	125 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.