A rich dish from Portugal’s coastal cuisine, arroz de marisco is rice cooked in a brothy mixture with shrimp, mussels, and fish stock. Unlike Spanish paella, it has a looser, more liquid consistency.
Sauté the onion and garlic in olive oil over medium heat. Add the tomato and cook for 8 minutes more.
Add the rice and toast it for 2 minutes. Pour in the fish stock.
Cook uncovered over medium-low heat for 15 minutes, stirring occasionally. The result should be brothy, not dry like paella.
Add the shrimp and mussels and cook for 6–8 minutes more. Adjust the salt to taste.
Sprinkle with fresh cilantro and serve hot.
Best eaten fresh. Because it contains seafood, refrigerate for no more than 1 day.
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