Arroz de Marisco
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
- Oil for frying
- 3 onions, peeled and diced
- 5 garlic cloves, peeled and diced
- 2 chillies, diced
- 4 coriander stalks, rinsed well and finely chopped*
- Coarsely grated zest of 1 lemon, plus juice
- 5 tomatoes, diced
- 1 green capsicum, seeded and diced
- 1 1/4 cup carolina rice**, rinsed just once
- 700ml/25flozs. seafood stock***
- 8 prawns
- 200g/7ozs. clams or pippies
- 200g/7ozs. black mussels
- Chilli oil to serve
- Coriander leaves
Coriander roots are the bottom 1 inch of the coriander. In some countries (England I've heard) they don't sell the coriander with roots attached. In this case just use the stalks. Carolina rice is a Portuguese variety of rice similar to arborio but smaller. You can substitute with arborio rice. Whenever I cook prawns I always make up a batch of seafood stock and freeze it. In this case you can peel and remove the heads from these prawns and make a stock using these.
Step 1 - In a large pot saute the onion, garlic, chillies, coriander and lemon zest in a few tablespoons of oil together for a few minutes until fragrant. Add tomatoes and capsicum and cook for another couple of minutes until starting to soften. Add the rice and stir everything together and cook for 2-3 minutes. Add the seafood stock and bring to a boil. Simmer for 20 minutes or so stirring occasionally so that the rice doesn't stick to the bottom.
Step 2 - Add seafood to the pot stirring to submerge it and cook for 3-4 minutes or until the clams and mussels have opened and the prawns are cooked through. Dress with chilli oil and coriander leaves. Season with salt and pepper and lemon juice.