Portuguese Seafood Rice
Servings Prep Time
6-8people 15minutes
Cook Time
Servings Prep Time
6-8people 15minutes
Cook Time
  • 2 onionschopped
  • 2 tomatoeschopped
  • 8cloves garlicsliced
  • 170g Del Monte Tomato Paste
  • 1litre chicken stock
  • 6 large prawnsremove and set aside shells and heads
  • 1whole cuttlefishdeskinned and sliced
  • 200g mussels
  • 250g clams
  • 6tbsp olive oil
  • 2tbsp paprika powder
  • 4 bay leaves
  • 1cup carnaroli ricewashed
  • 4sprigs corianderfor gravy
  • chopped coriander leavesfor garnish
Pre-cook the prawns
  1. Heat up a saucepan, add olive oil and garlic. Fry till fragrant.
  2. Add prawns and cook until they are cooked halfway through. Remove prawns and set aside.
Prepare the gravy
  1. Add the prawn heads, shells and onion to the pan. Using the back of the spatula, squeeze out the tomalley from the prawn heads.
  2. Add tomatoes, tomato paste, bay leaves and paprika. Stir fry to mix well for 2 minutes.
  3. Add chicken stock and bring the sauce to a boil.
  4. Add coriander sprigs, put the lid on and simmer the gravy on low heat for 30 minutes.
Cook the rice and seafood
  1. Remove and discard coriander, prawn heads and shells from the gravy.
  2. Add rice grains, put the lid on and simmer for a further 25 minutes or so. Season with salt and pepper and do a taste test here to adjust the seasoning to your taste.
  3. After the rice is cooked, add the seafood, put the lid on and cook for a further 5 minutes or until the seafood are cooked through.
Garnish and serve
  1. Place the rice and seafood on a serving plate and garnish with fresh coriander. #Tip: to elevate the dish further, drizzle with truffle oil to finish.