Arroz de marisco

02 June 2014 - 02:13
By Sunday Times Food Weekly

Seafood stew


  • 80ml ( cup) olive oil
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2-3 ripe tomatoes, chopped, or 1 x 400g can chopped tomatoes
  • 125ml ( cup) tomato passata (purée)
  • 2 bay leaves
  • 5ml (1 tsp) sweet paprika
  • 2kg mixed, cleaned seafood (prawns, calamari, half-shell mussels, clams, crab)
  • 400g (2 cups) long-grain rice, uncooked
  • 600ml fish stock
  • 125ml ( cup) white wine
  • Handful fresh parsley or coriander, chopped


Heat the oil in a large pot and fry the onion, garlic and peppers until soft. Add the chopped tomato, passata, bay leaves and paprika. Cook for a few minutes, then add the seafood and rice. Add the stock and wine and bring to the boil. Simmer until the rice is tender. If you prefer, you can first cook the rice in the fish stock, then add it to cooked seafood mixture. Serve hot, garnished with parsley or coriander.

Serves 6-8