20. May, 2017

Seafood rice

Dear friends today I had my cousin Paula and her husband Paco over for lunch and I thought that the best dish to prepare would be Seafood rice. I think as everyone knows this is a traditional dish of Portuguese cuisine, typical of the coastal areas. As its name suggests, it - is a dish made based on various types of seafood, including clams, prawns, mussels, lobster and crab. Seafood Rice is a delicious recipe for great seafood lovers bearing in mind that a large proportion of shellfish provides Vitamin B, which is essential for the formation of red blood cells and maintenance of a healthy nervous system. Not being a difficult recipe to do, it deserves all our commitment. So the more seafood you have the better !!! There are small regional variations of the recipe, marked mainly by the different combinations of shellfish used. Today I used only prawns, clams and mussels. One of the characteristics of this recipe is to serve the rice still boiling, in the traditional pot of clay where it was cooked. I used Parboiled rice also called converted rice (in Spanish and Portuguese it’s called arroz vaporizado) is done the traditional way in Pakistan, India and Burma soaking rice in water and heated and dried in the sun. They discovered that it preserves better this way. This technique gives a substantial advantage when it is cooked because it does not overcook and does not stick, leaving the grains always loose. If before finishing cooking you see that there is no broth or that the rice is not at its point, you can always add more water without problems. Ok let’s try this recipe:


  • 1 onion
  • 3 cloves garlic
  • 3 ripe tomatoes
  • 3 tablespoons tomato pulp
  • 1 bay leaf
  • 1 pkt. Knorr seafood powder stock
  • 2 ripe tomatoes
  • Coriander
  • Salt to taste
  • A dash of hot chili powder to taste
  • 100ml olive oil
  • 400 g of rice
  • 500 g of clams
  • 500 g of shrimp
  • 500 g of mussels


Start by placing 1L of water in a pot once it is boiling had a dash of salt , place the prawns in the shell for about 3 minutes. Reserve the cooking water of the prawns. In a separate pot place around 2dl of water and allow to boil, once boiling drop the mussels in and once shells are open removed them from water. Join this water with the one from the prawns. Then, peel the prawns, and add their shells and heads to the water where they were cooked, allowing them to simmer for a few minutes. Then with a colander, separate the water from the shells and heads, squeezing well into a bowl, place them inside the pot, Now, dissolve the seafood powder stock inside this water and set aside. Also remove the mussels from the shells and place in a dish.

In a clay pot (if you don’t have one a normal pot will do), place the olive oil, the onion and the finely chopped garlic, and let it soften a little. It is then time to join the bay leaf, the tomato (attention: seedless), the tomato pulp and, if desired, hot chili powder (this is optional). Let it cook a little and, during this period if necessary, add a little stock. The next step is to add the rice after one minute add also10 cups of the stock and let it cook at low heat When the rice is almost cooked, add the clams (with shells) a minute later the mussels and prawns that was already prepared, and cook for about 5 minutes. If it is necessary add more broth, in order for the rice to be very wet and loose. To finish, remove the pan from the heat, garnish with the preprepared shelled prawns and choped coriander, place over the rice and serve right away. Enjoy this wonderfull dish, let me know!