Portuguese Seafood Rice

Method

A rich, soupy rice dish swimming in a deep seafood broth. Tender shellfish and prawns offer a variety of textures, balanced by the sharp freshness of cilantro and high-quality olive oil.

1. 1

   Peel the shrimp, keeping the heads and shells. In a saucepan, brown them with a drizzle of oil until they color. Cover with water, crush the heads to release the juices, and simmer for 20 minutes before filtering.

2. 2

   In a large skillet, sauté the chopped onion and pepper in olive oil. When they are tender, add the minced garlic, bay leaf, and diced tomato. Let it simmer until the oil separates from the tomato flesh.

3. 3

   Pour the white rice into the skillet. Stir well to coat each grain with fat. Deglaze with the dry white wine and let the alcohol evaporate over high heat.

4. 4

   Add the hot shrimp broth and the fish stock (the total volume of liquid should be about 3 times the volume of rice). Season with salt and pepper, and add the paprika and chili. Cook uncovered. The rice must remain submerged; do not hesitate to add a little water if necessary.

5. 5

   When the rice is almost cooked but still firm, push the mussels, clams, crab pieces, and shrimp into the rice. Cover for 3 minutes: as soon as the shellfish open, it's ready. Turn off the heat, sprinkle with chopped cilantro, and serve immediately.