How to make THE BEST One pot Portuguese Seafood Rice / ARROZ DE MARISCOS
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- Опубліковано 10 лип 2024
- This video is not sponsored
"Arroz de Mariscos"
Today I will be showing you how to make the best one pot Portuguese seafood rice, easy and quick.
I love this recipe, I didn't add chili to mine but if you like spice go ahead and do that, it works really well with this recipe. Have a go and let me know how you got on and if you like it.
1 cup long grain rice
1 box of frozen mix seafood or seafood of your choice
(I used extra clams)
1 red pepper
1 onion
3 cloves garlic
1 small tin of chopped tomatoes
parsley
1 tablespoon tomato paste
1 cup of white wine
1 teaspoon sugar
1/2 teaspoon curry powder
2 teaspoons ground sweet paprika
2 teaspoons of seafood cream soup powder or you can use seafood broth
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It’s look yummy tasty recipe 👌👌👌👌
It really is try it, and let me know how you got on .
Smart very good, seafood last. Next time use some clam juice in place of water or 1/2 in 1/2will taste very good
Looks delicious.thank you for sharing.
Thanks for watching 😊
Wow that looks amazing 🤩 thank you I will try it 👍🏼😁
Let me know how it turned out
Looks good, thank you, I will try it! 🤗
I can ADMIRE the part where she said “I NEED TO ADD MORE SALT”…. Looks amazing I am trying this shortly
Awesome recipe! One question by the way, what extend should I cook the rice? Cuz I believe rice dishes across Europe all cooked to different extend, like from my experience eating in restaurants, Spanish rice dish always cooked more thorough than Italian ones. I wanna know how the doneness of Portuguese rice dish should be, cuz I really want to make an authentic one! Thank you
I’m glad you like the recipe! It’s really delicious you should try it.
To answer your question, it depends on what rice you are using usually for just making rice I mesure 1 cup of rice to 2 cups of water and once the water evaporates it’s done, but for this recipe especially I do for every cup of rice I do 4 of water and let cook for abou 15 minutes without the seafood, them I taste it when I see it’s almost cooked (so it should be still a little crunchy) I then add the seafood and let it cook for another 15 minutes and if I see it’s getting dry I’ll add another cup of water. This dish need to be humid with some liquid so taste it when the 15 minutes are done and see if the rice is done. (Once it’s passed the point of aldente it doesn’t take long to be done it should only take 15 max 20 minutes to be done or you’ll have over cooked rice) I use carolino rice which is just a long grain rice.
@@sofiascooking Thanks for your detailed response! So to sum up, the rice texture in this recipe doesn't have to be as firm as the rice in Italian risotto (al dente) right? Because I'm thinking if rice is less firmer than risotto, it'd be lovely to match with the liquid base! 😋(i mean relatively softer rice) I'll give it a try anyway, thanks for the recipe!
Right it’s not like the risotto it’s à little more cooked it would be softer but not over cooked.🙂 please do send me pictures if you make this would love to see it.
@@sofiascooking OK got it! Thank you!
It looks yummy 😋 I will try
Let me know how it went 🙂