• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Seafood Rice

    This Seafood Rice is infused with the classic flavors of Portugal thanks to the use of refogado and vinho verde with shrimp, lobster, mussels, clams and more! It's a bounty of seafood in one comforting, hearty, simple dish.


    Ingredients
    *
    kosher salt and freshly ground white pepper to taste
    1
    tablespoon
    *
    extra virgin olive oil as needed
    1
    cup
    Carolina Gold long-grain rice
    3
    cups
    Shrimp or Lobster stock
    1
    tail and 2 lobster claws
    1
    cup
    dry white vinho verde
    2
    garlic cloves, smashed
    2
    sprigs fresh cilantro, plus more finely chopped as garnish
    8
    Prince Edward Island mussels
    8
    littleneck clams
    4
    large sea scallops, tough muscles removed
    8
    large 20/30 count shrimp, peeled and deveined
    8
    West Coast sea urchins
    *
    freshly grated lime zest for serving
    *
    fleur de sel for serving
    Directions
    Bring a large saucepan of generously salted water to a boil. Meanwhile, in a heavy 3-quart stockpot, heat the refogado and 2 tablespoons oil over medium-low heat, then stir in the rice. Season with salt. Cook, stirring, until the rice is toasted, 3 to 4 minutes.
    Stir in 1⁄2 cup of the stock. Cover, reduce the heat to low, and simmer for 5 minutes. Stir in the remaining 2 1⁄2 cups stock. Bring to a simmer, cover, and cook just until a soft bite remains, about 15 minutes.
    While the rice simmers, drop the lobster tail and claws into the boiling water. Cook the tail for 4 minutes and the claws for 6 minutes. Transfer to a cutting board. When cool enough to handle, shell and cut the meat into chunks.
    Divide the vinho verde, garlic, and cilantro sprigs between two medium saucepans. Bring to a boil. Add the mussels to one pan and the clams to the other. Cover and cook just until the shellfish open. Immediately transfer to a plate. Strain the cooking liquids through a fine-mesh sieve and reserve.
    With a sharp knife, score both sides of each scallop in a crosshatch pattern. Season with salt and pepper. Heat a large skillet over high heat until it is very hot. Lightly coat with oil and heat until lightly smoking. Add the scallops in a single layer. Cook, pressing flat with a spatula, until brown, about 1 minute per side. Transfer to a plate. Repeat with the shrimp, cooking just until orange, about 10 seconds per side.
    Gently stir 1⁄4 cup of the reserved shellfish liquid into the rice. Season with salt and pepper. Fold in the lobster, mussels, clams, shrimp, and scallops and heat for 2 minutes. Arrange the sea urchin tongues on top. Drizzle with oil and sprinkle with the lime zest, chopped cilantro, and fleur de sel.
    Reprinted With Permission From My Portugal: Recipes and Stories

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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