Rice with shellfish

Rice with shellfish

Arroz com mariscos

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
400g long-grain rice
1kg black mussels
500g clams
600g raw king prawns
60ml olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 1/2 tablespoons sweet paprika
1/2 teaspoon chilli flakes, or to taste
2 tablespoons tomato paste
4 firm ripe tomatoes, chopped
sea salt
35g coriander, chopped
lime halves, to serve

Method

  1. Combine the rice with 750 ml water in a saucepan and bring to a simmer. Cover with a tight-fitting lid and cook for 15 minutes, or until the water has been absorbed. Remove from the heat and set aside, covered.
  2. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or clams, or any open ones that don’t close when tapped on the bench. Rinse well. Peel and devein the prawns, leaving the tails intact.
  3. Heat the oil in a large saucepan. Cook the onion and garlic over a medium heat, stirring often, for 5 minutes, or until softened. Add the paprika and chilli flakes, and cook, stirring, for 1 minute. Stir in the tomato paste and chopped tomatoes, and cook for another 1 minute.
  4. Add the prawns and rice, then tightly cover the pan and cook for 2 minutes. Add the mussels, clams and a little water, if necessary (the mixture shouldn’t be too wet but a little liquid is needed to prevent sticking). Cover the pan and cook for 5 minutes, or until the mussels and clams have opened and the prawns are cooked through. Discard any unopened mussels or clams.
  5. Add sea salt and freshly ground black pepper to taste, then stir in the coriander. Divide among serving bowls and serve with the lime halves.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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