Seafood Rice: 3 Ways to Prepare This Typical Dish in Portuguese

Looking for recipes of typical dishes for a special meal? The seafood rice can be the perfect option. Check out these recipes different but delicious that we bring for you.

Seafood Rice Recipe

The seafood rice is a dish typically Portuguese, so appreciated that he was appointed as one of the 7 wonders of gastronomy of Portugal.

The rice recipes seafood vary from region to region, and in this article you will see some with different ingredients to decide which will be the favorite in your house.

3 RICE RECIPES SEAFOOD

1. SEAFOOD RICE QUICK AND EASY

If you want to taste a typical dish, but would prefer a version that is more practical and faster to take less time in the kitchen and more with your guests, this is the ideal option I was looking for.

– Ingredients –

  • 1 onion, medium and chopped
  • 3 cloves garlic, minced
  • 1 drizzle of olive oil
  • 1 tomato crushed and peeled
  • 1 cocktail seafood (250g)
  • 1 fish stock
  • Coriander q. b.
  • 1 small red bell pepper, and coarsely chopped
  • Piri-piri q. b.

– Mode of preparation –

  1. Start by making a stew with a drizzle of olive oil, the onion and the chopped garlic, bell pepper coarsely chopped, and the tomatoes crushed and peeled. Season with piri-piri and salt. Stir and leave to investigate for a few minutes.
  2. Add the packing of seafood and stir it all very well.
  3. Add the fish broth and let it cook for a few minutes more. Join after two cups of hot water and add the rice when you resume the boil.
  4. Sprinkle coriander or parsley and serve immediately.

2. SEAFOOD RICE WITH MONKFISH

Not all recipes seafood rice take the fish monkfish, but will now learn this version also tasty.

– Ingredients –

  • 600g monkfish into cubes
  • 500g shrimp
  • 500g conquilha
  • 400g rice needle
  • 1dl of olive oil
  • 2 onions
  • 4 cloves of garlic
  • 2 ripe tomatoes
  • 1dl of white wine
  • 1 coriander sauce
  • Salt and piri-piri q. b.

– Mode of preparation –

  1. Soak the cockles in salted water to remove the sand and let it stay for a few hours.
  2. Clean the monkfish and cut it into slices more or less regular, leaving a little in cold water.
  3. Heat a pan with the prawns and the water. Enjoy the same water to open up the economy.
  4. After cooking, peel the prawns, reserving a few whole and remove the brains out of the economy, passing and keeping the cooking water.
  5. In the meantime, chop the garlic and the onions, blanch the tomatoes and remove the skin and seeds, chopping into small cubes.
  6. Bring a pot on the stove with the olive oil. Warm it up, add the garlic and the onions and let it cook a little.
  7. Add the tomato, stir well and cool off with white wine, leaving you to reduce it.
  8. Place the pieces of anglerfish, add the rice, and complete with a little broth from the cooking of the seafood.
  9. Join the laurel and the sprig of coriander, season with salt and chilli, and cook.
  10. Quando estiver quase cozido junte os mariscos, retifique os temperos e deixe acabar de cozer, tendo o cuidado de deixar evaporar algum caldo, mas deixando com suficiente depois de pronto.

3. SEAFOOD RICE IN THE THERMOMIX

Use your kitchen robot to prepare a tasty seafood rice.

– Ingredients –

  • 250g of shrimp
  • 1100g water
  • 50g of olive oil
  • 120g onion
  • 1 clove of garlic
  • 100g of tomato
  • 100g green pepper
  • 100g of red bell pepper
  • 250g rice needle
  • 400g mix of seafood
  • 2 bouillon cubes seafood
  • 2 tablespoons broth of seafood, homemade
  • Coriander q. b.

– Mode of preparation –

  1. For the fumet (broth from the cooking of shellfish), put in the glass of the Thermomix the shells, the heads of the shrimps, 500g water, and set 5 min./100°C/spd. 3. Coe with the basket and reserve the broth.
  2. In the glass clean place the olive oil, the onion, the garlic, the tomato and the pepper, chop 5 sec./reg. 5, and saute 5 min./Varoma/vel. 1.
  3. Add the fumet reserved, rice, mixture of seafood, shrimp reserved, 600g of water, broth, seafood, and program 18 min./100°C/spd. spoon reverse.
  4. In the middle of cooking, remove the lid and with the help of the spatula, loosen the rice that is on the bottom of the cup.
  5. When you finish, correct the seasonings and remove from the glass. Sprinkle with the chopped coriander and serve.