Portuguese Rice with Seafood: The Coastal Comfort Dish You’ll Crave Again and Again

Our guide on how to make Portuguese rice with seafood is for you to try at home.

Portuguese Rice with Seafood (Arroz de Marisco) is a comforting, flavorful dish that combines the rich flavors of the sea with a hearty, tomato-based rice. It’s similar to Spanish paella but typically more brothy and served in a large pot. This classic dish is a staple of Portuguese coastal cuisine and can be easily adapted to suit your taste.

Portuguese Rice with Seafood (Arroz de Marisco) is a delicious, comforting dish that combines the rich flavors of seafood with hearty rice in a brothy tomato base. This dish is perfect for family gatherings or special occasions and can be easily customized with your favorite seafood. Enjoy this classic Portuguese meal, garnished with fresh herbs and a squeeze of lemon for a burst of flavor!

Here’s a step-by-step guide, with tips and information on calories.

Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal

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How to Eat

Serve the seafood rice hot and straight from the pot so the flavors remain vibrant and aromatic. Scoop generous portions, making sure each plate gets a mix of rice, broth, and seafood. Traditionally, it’s eaten slowly, allowing the rice to absorb even more of the seafood juices while you enjoy it.

How to Partner

Pair this dish with a crisp Portuguese Vinho Verde or a light Albariño to complement the briny sweetness of the seafood. For a non-alcoholic option, sparkling water with a slice of lemon works beautifully. On the side, serve a fresh tomato and onion salad or some crusty bread to soak up the flavorful broth.

Some Portuguese chefs insist the dish should be soupy, almost like a seafood risotto, while others prefer it drier, with the rice holding its shape. This sparks passionate debates among coastal towns, each claiming their method is the “authentic” one.

There’s also disagreement about which seafood belongs in the dish—purists prefer strictly local shellfish and white fish, while modern cooks add shrimp, squid, and even mussels from other regions. This raises the question of whether authenticity should be defined by geography or by flavor.

Lastly, sustainability concerns are part of the conversation. With overfishing affecting certain species, some believe the recipe should adapt to feature more sustainable catches, while others fear this might dilute its cultural identity.

How to Make Portuguese Rice With Seafood

Portuguese Rice With Seafood Recipe Ingredients

Seafood (Use a mix based on availability)
300g (10 oz) shrimp, peeled and deveined
200g (7 oz) clams (cleaned)
200g (7 oz) mussels (cleaned)
150g (5 oz) squid or calamari, cleaned and cut into rings
200g (7 oz) firm white fish (like cod or monkfish), cut into chunks
For the Rice
1 1/2 cups Arborio or medium-grain rice
1 large onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced
3 tomatoes, peeled and diced (or use canned diced tomatoes)
1/2 cup white wine
4-5 cups seafood or fish stock
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon crushed red pepper flakes (optional for heat)
Salt and black pepper to taste
Fresh cilantro or parsley for garnish
Lemon wedges for serving

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Step By Step How to Make Portuguese Rice With Seafood

Prepare the Seafood

In a large pot, steam the mussels and clams in a small amount of water or white wine until they open. Discard any that do not open. Set them aside and reserve the liquid from steaming to add extra flavor to the rice.

Cook the shrimp and squid: In a separate pan, lightly sauté the shrimp and squid in olive oil for 1-2 minutes until just cooked. Set aside.

Cook the Base

In a large, deep pan or pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the onions are soft and translucent.

Add the tomatoes: Stir in the diced tomatoes and paprika, cooking for about 5 minutes until the tomatoes break down into a sauce. Pour in the white wine and let it simmer for 3 minutes, allowing the alcohol to evaporate.

Cook the Rice

Stir the rice into the vegetable mixture, ensuring it’s fully coated with the sauce. Gradually add the seafood stock (including the liquid from steaming the clams and mussels) one cup at a time. Stir occasionally, allowing the rice to absorb the liquid before adding more.

Lower the heat and let the rice simmer for about 15-20 minutes, adding more stock as needed to keep the consistency slightly brothy. Season with salt, pepper, and crushed red pepper flakes if using.

Add the Seafood

Once the rice is almost cooked, gently fold in the sautéed shrimp, squid, clams, mussels, and chunks of white fish.
Cook for a few more minutes: Let the seafood warm through and finish cooking in the rice mixture, about 5 minutes.

Serve

Sprinkle freshly chopped cilantro or parsley over the dish, and serve with lemon wedges on the side for squeezing over the top.

Tips To Make Portuguese Rice With Seafood

Fresh seafood is ideal for this dish, but if it’s not available, frozen seafood works well. Make sure to thaw and drain frozen seafood before using.

Be mindful not to overcook the shrimp, fish, or squid to prevent them from becoming rubbery. Add them at the end to cook gently with the rice.

This dish is traditionally brothy, so add stock in increments and adjust based on how much liquid the rice absorbs. You can make it more or less soupy depending on your preference. If using fresh tomatoes, make sure they are ripe for maximum flavor. Canned tomatoes can be a good substitute.

Paprika gives the dish a subtle smokiness, while fresh cilantro or parsley adds brightness. You can adjust the amount of paprika or add a pinch of saffron for additional flavor.

How Many Calories Have Portuguese Rice With Seafood

A typical serving of Portuguese Seafood Rice (1 1/2 cups) provides:

Calories: Approximately 450-500 kcal
Protein: 35-40g (depending on the amount of seafood)
Fat: 12-15g
Carbohydrates: 45-50g
Fiber: 3-5g

Origin and History

Portuguese rice with seafood, or arroz de marisco, is one of the most beloved dishes along the Atlantic coast of Portugal. Its origins can be traced to fishing villages, where fresh catches from the sea were transformed into hearty, flavorful meals. Unlike other seafood dishes, this one was designed to be shared, cooked in large pots for families and communities after a long day’s work at sea.

The dish’s foundation lies in Portugal’s deep maritime heritage. Fishermen would often combine shellfish, shrimp, clams, or squid with rice and aromatic broth to create a nourishing and filling meal. Over time, as rice became a staple in Portuguese cuisine, the recipe evolved into a national favorite, bridging everyday cooking and festive occasions.

Today, arroz de marisco holds a place of honor on menus across the country, from seaside taverns to upscale restaurants. It’s a symbol of coastal comfort, a dish that captures the essence of Portugal’s connection to the ocean and its culinary creativity.

While arroz de marisco is widely loved, there are plenty of debates about what makes it truly authentic. Traditionalists argue that it must be made with freshly caught seafood and homemade broth, while modern cooks sometimes use frozen ingredients for convenience. This shift sparks strong opinions, especially among those who grew up eating it by the coast.

Another debate concerns the texture of the rice. Some believe the dish should have a soupy consistency, almost like a risotto, while others prefer it thicker and drier. Regional variations across Portugal reflect these preferences, and each area claims their version is the “real” one.

Finally, purists insist the flavor should come from the sea itself, enhanced only by garlic, onions, tomatoes, and fresh herbs. Others embrace bolder seasoning, wine reductions, or even cheese, which some see as unnecessary embellishments. These small details reveal just how much passion surrounds this humble yet iconic dish.

How Long You Take to Prepare

Portuguese rice with seafood may taste luxurious, but the cooking process is surprisingly approachable. On average, it takes about 45 minutes to an hour from start to finish. Most of this time is spent building a flavorful base broth, which infuses the rice with the briny essence of the sea.

The key to a perfect arroz de marisco lies in timing. Seafood cooks quickly, so it’s added toward the end to stay tender and juicy. Overcooking can make the dish rubbery and ruin the delicate balance of flavors. Meanwhile, the rice must be simmered slowly to soak up the broth and achieve the ideal texture.

Because the dish is cooked in a single pot, cleanup is minimal, making it as practical as it is delicious. It’s a perfect example of how simple ingredients and careful technique can create something unforgettable.

Serving Suggestions

Traditionally, arroz de marisco is served family-style, straight from the pot to the table. This creates a communal, comforting atmosphere reminiscent of its origins in fishing villages. A generous squeeze of lemon and a sprinkle of fresh cilantro or parsley are the final touches that bring the dish to life.

It pairs beautifully with crisp white wines, such as Vinho Verde or a light Portuguese rosé. A simple green salad or crusty bread on the side is all that’s needed to complete the meal. This allows the rich, briny flavors of the seafood to remain the star of the show.

For a modern twist, some chefs serve arroz de marisco in individual bowls, garnishing with extra shellfish or a drizzle of olive oil for an elegant finish. Whether rustic or refined, the result is always a dish that delights the senses.

Final Thoughts

Portuguese rice with seafood is more than just a recipe—it’s a culinary story rooted in tradition, community, and the rhythm of the sea. Its simple ingredients reflect the country’s fishing heritage, while its bold flavors showcase how deeply Portugal values fresh, honest cooking.

What makes this dish unforgettable isn’t just its taste but the emotions it carries. Every bite evokes the coast, the sound of waves, and the comfort of gathering around a shared meal. It’s the kind of food that turns an ordinary dinner into a memory.

In a world where recipes often get overcomplicated, arroz de marisco stands out as a reminder that the best dishes don’t need much to shine. Just good ingredients, a little time, and a lot of heart.