Name: Portuguese Seafood Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 45 ml Olive oil (divided); 150 g yellow onion (finely chopped); 4 cloves Garlic (finely minced); 2 tsp smoked paprika; 400 g canned crushed tomatoes (with juices); 120 ml dry white wine; 900 ml seafood stock (kept hot); 300 g short-grain rice (Rinsed briefly and drained); 300 g cod fillet (3 cm pieces); 250 g raw prawns (peeled and deveined); 500 g mussels (scrubbed and debearded); 20 g Flat-leaf parsley (chopped); 1 lemon lemon (wedges); 1 tsp fine salt (plus more to taste)

How to prepare

Warm 30 ml of the olive oil in a wide, heavy 30 cm sauté pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent. Add the garlic and smoked paprika and stir for 30 seconds, until fragrant.

Stir in the crushed tomatoes and salt. Cook for 5 minutes, stirring, until the mixture darkens slightly and looks thick. Pour in the white wine and simmer for 3 minutes to reduce the sharp alcohol aroma.

Add the hot seafood stock and bring it to a lively simmer. Stir in the rice, reduce the heat to medium-low, and cook uncovered for 15 minutes, stirring every 3 to 4 minutes so the grains cook evenly without catching on the base.

Nestle the cod pieces and mussels into the rice. Cover the pan and simmer for 5 minutes, then add the prawns, cover again, and cook for 4 to 5 minutes more. The fish should be opaque and flake easily, the prawns should be pink and firm, and the mussels should be open; the seafood should reach 63°C or higher, with any unopened mussels discarded.

Portuguese seafood rice with open mussels, prawns, and cod

AI-generated image

Turn off the heat and drizzle over the remaining 15 ml olive oil. Cover and rest for 3 minutes; the rice should remain brothy rather than dry. Scatter with parsley and taste for salt.

Serve the rice immediately in warmed bowls with lemon wedges for squeezing at the table.

Portuguese Seafood Rice served with parsley and lemon wedges

AI-generated image

Why this recipe works

A sofrito of onion, garlic, and paprika builds a deep base before tomatoes and seafood stock create a flavorful cooking liquid. Short-grain rice releases enough starch to make the dish naturally creamy while a late addition of seafood preserves its delicate texture.

Storage and reheating

How to store it

Refrigerate leftovers in a shallow airtight container within 2 hours and use within 2 days. Remove mussels from their shells before storing if possible.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat with a splash of water or stock until steaming hot throughout, about 74°C; avoid vigorous boiling so the seafood stays tender.