Seafood Rice ❦ Arroz de Marisco
I have a confession to make, I love rice. I can eat it everyday for the rest of my life and never have it the same way twice. I have been away on holiday, in Porto, for the past three weeks and have missed you all dearly! Judging from my emails, you've missed me too! Thank you for all the love. I'm back with amazing food adventures and cool, new restaurant reviews.
Today's recipe is one that is very typical all over Portugal, but more so in the south. The rice is made "malandro", which means saucy, (naughty literally), with extra broth, almost like a stew. I find, gasp, that Portuguese people tend to overcook everything! Vegetables, pasta, seafood and chicken are cooked way too long in most typical households. Sorry, it's true. Therefore, most recipes will call for you to add all the fish and shellfish to the broth first, and then add the rice and cook it along with the shellfish. Big mistake. You'll end up with very rubbery squid and prawns, and empty shellfish. I cook my prawns and shellfish separately, treating each individually in order to achieve the best possible flavour, before adding it back into the rice. I do not use, gasp again, the more typical Portuguese rice variety, Carolino. I just don't like it's short grains, splitting nature and texture, sorry. I use long grain, parboiled rice. It looks beautiful, tastes amazing, and isn't spongy or sticky. Best of all, it stays loose after cooking. You can use any combination of shellfish. Whole head-on prawns make the best version of this rice, since making your own shellfish stock from them is ideal. All of the prawn's flavour is in it's head, and boiling these along with the shells will only take a few minutes. Always a hit at dinner parties, it really is the perfect summer, seafood dish. So, even if you aren't going away to Portugal this year, make this knowing that it truly represents Portugal on a plate. Enjoy XOXO
Seafood Rice - Arroz de Marisco
Extra virgin olive oil, as needed, roughly about 100 ml. total
2 Onions,medium sized, diced
8 Cloves of garlic, divided. 4 roughly chopped and 4 whole lightly smashed
60 g. Coriander (cilantro), Fresh. 8 sprigs and the rest chopped for garnish