All true. And the recipe and steps were all presented perfectly: posted in the description but also captioned on the screen step by step. Perhaps redundant, but very convenient and helpful! Even snap shotted the recipe at the end.
Michael, I just need to thank you for this wonderful recipe. I made it yesterday along with a couple of other Portuguese dishes and all 13 of us were very happy with this arroz de mariscos. I thought it was genius to cook the seafood ahead of time and make a wonderful stock to cook the rice in. I will be making this dish a lot. Thank you for your very interesting and helpful channel. Keep those Portuguese recipes coming. They sure bring back a lot of memories of my childhood in Lisbon (a zillion years ago).
Love the video and the dish looks delish. My friend is from the Azores and when the family comes down they make this dish but instead of a Tomato base they use Lemon, Butter, Garlic, White Wine, clam juice, and Saffron. Not sure if it's a regional thing or not.
I generally use whatever kind of rice I have at the house. But here is some information (from Google Gemini AI )about the Rice traditionally used in Portugal: Arroz de marisco, the Portuguese seafood rice dish, traditionally uses Carolina rice. Carolina rice is a short-grain rice variety grown in Portugal. It has some similarities to Arborio rice, used in Italian risotto, but with slightly smaller grains. Here's why Carolina rice is a good choice for arroz de marisco: Short-grain and absorbent: Like other short-grain rice, Carolina rice is absorbent and releases starch as it cooks, creating a creamy texture that complements the seafood and broth in arroz de marisco. Holds its shape: While absorbent, Carolina rice doesn't get mushy and retains its shape well, resulting in a pleasant bite to the final dish. If you can't find Carolina rice, you can substitute it with Arborio rice or another short-grain rice like Valencia rice. A trip to Portugal always inspires me to cook also 🍻
You can use any length of rice. I prefer medium grain or short grain. Because they tend to release a little more starch into the liquid ,thus thickening the sauce. Medium and short grain rice also absorbs a little more flavor. 🍻
Your interpretation on this dish looks good, but from the Portuguese videos I see here on youtube, noted the following differences. This rice dish is soupy, lots of broth. Otherwise it's like a paella. Seafood goes in at end after you have built up the flavors of the other ingredients. Rice even goes in before the seafood. As seafood does not take long to cook, I can see why those other recipes all add them at the end. But hey, this is another timely option.
You can make the rice first. But in this recipe I begin by cooking the clams and mussels for about five minutes then adding the rest of the seafood and cooking until the clams and mussels open up. (cooking the seafood first allows me to strain the liquid from the seafood and use it to cook the rice, cooking the rice in this liquid makes it very flavorful. 🍻
Most commonly the rice is added to the pan and cooked with the seafood at the same time in the stock. Doing it separately as well as the method of cooking the rice in the oven is what caused it to dry out requiring water/stock at the end. Also, in Portugal the stock is often made by boiling prawn heads among other seafood items with bay leaves, then removing the leaves and crushing/blending the heads. The sieving it to arrive at the fresh stock.
Your prawns a re overcooked those should go in when your clams and mussels start to open but you shout start with class first then mussels 2 minutes after then prawns when class and mussels just start to open they takemax 1 minute to 1 minute and half depending on size , nothing worse than overcooked prawns
As a cook clams take longer to cook so they should go in first out of all the seafood,as for the idiot who says they it’s always soupy only a little broth should be left but this dish is actually authentic considering he has Portuguese background
Just made it and I'm in loveeee I'm obsessed ✊🏻
Your video had everything: Portuguese culture, travel info, fishing, and a sensational recipe, all in less than 7 minutes. Thanks and congratulations!
All true. And the recipe and steps were all presented perfectly: posted in the description but also captioned on the screen step by step. Perhaps redundant, but very convenient and helpful! Even snap shotted the recipe at the end.
Michael, I just need to thank you for this wonderful recipe. I made it yesterday along with a couple of other Portuguese dishes and all 13 of us were very happy with this arroz de mariscos. I thought it was genius to cook the seafood ahead of time and make a wonderful stock to cook the rice in. I will be making this dish a lot. Thank you for your very interesting and helpful channel. Keep those Portuguese recipes coming. They sure bring back a lot of memories of my childhood in Lisbon (a zillion years ago).
Thank you, that’s the biggest compliment to know someone had success with one of my recipes. 🍻
Love the video and the dish looks delish. My friend is from the Azores and when the family comes down they make this dish but instead of a Tomato base they use Lemon, Butter, Garlic, White Wine, clam juice, and Saffron. Not sure if it's a regional thing or not.
when I was in Nazare, I had this dish, they cooked the seafood within the rice, not separate. they even brought the pot to the table.
Exactly how it’s supposed to be done
Wow, what a delicious looking recipe! Yummy! :)
Yummy.
Just got back from Lisbon & loved it.. bravo, great rice dish. What type of rice did you use amico.
I generally use whatever kind of rice I have at the house. But here is some information (from Google Gemini AI )about the Rice traditionally used in Portugal: Arroz de marisco, the Portuguese seafood rice dish, traditionally uses Carolina rice.
Carolina rice is a short-grain rice variety grown in Portugal. It has some similarities to Arborio rice, used in Italian risotto, but with slightly smaller grains.
Here's why Carolina rice is a good choice for arroz de marisco:
Short-grain and absorbent: Like other short-grain rice, Carolina rice is absorbent and releases starch as it cooks, creating a creamy texture that complements the seafood and broth in arroz de marisco.
Holds its shape: While absorbent, Carolina rice doesn't get mushy and retains its shape well, resulting in a pleasant bite to the final dish.
If you can't find Carolina rice, you can substitute it with Arborio rice or another short-grain rice like Valencia rice.
A trip to Portugal always inspires me to cook also 🍻
Thanks for this recipe. Would you use long grain rice or short grain like aborigio?
You can use any length of rice. I prefer medium grain or short grain. Because they tend to release a little more starch into the liquid ,thus thickening the sauce. Medium and short grain rice also absorbs a little more flavor. 🍻
Your interpretation on this dish looks good, but from the Portuguese videos I see here on youtube, noted the following differences. This rice dish is soupy, lots of broth. Otherwise it's like a paella. Seafood goes in at end after you have built up the flavors of the other ingredients. Rice even goes in before the seafood. As seafood does not take long to cook, I can see why those other recipes all add them at the end. But hey, this is another timely option.
😋
Rice should be cooked first then add seafood no ?
You can make the rice first. But in this recipe I begin by cooking the clams and mussels for about five minutes then adding the rest of the seafood and cooking until the clams and mussels open up. (cooking the seafood first allows me to strain the liquid from the seafood and use it to cook the rice, cooking the rice in this liquid makes it very flavorful. 🍻
Most commonly the rice is added to the pan and cooked with the seafood at the same time in the stock. Doing it separately as well as the method of cooking the rice in the oven is what caused it to dry out requiring water/stock at the end. Also, in Portugal the stock is often made by boiling prawn heads among other seafood items with bay leaves, then removing the leaves and crushing/blending the heads. The sieving it to arrive at the fresh stock.
I love this method. That broth looks soo good and the fish does not over cook.
Parabans
Your prawns a re overcooked those should go in when your clams and mussels start to open but you shout start with class first then mussels 2 minutes after then prawns when class and mussels just start to open they takemax 1 minute to 1 minute and half depending on size , nothing worse than overcooked prawns
Bon Dia I am portuguese and a professional chef. In b.c. I enjoy watching your vides on portugjese food
As a cook clams take longer to cook so they should go in first out of all the seafood,as for the idiot who says they it’s always soupy only a little broth should be left but this dish is actually authentic considering he has Portuguese background
never never never, that dish is a insult to the real "arroz de marisco"
It's not insulting, being português its using what u have in hand, so this is a great and we'll done Portuguese dish
Deixem o Português longe disso. arroz de marisco? Passou longe.