Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
This Portuguese version combines short-grain rice, seafood, and plenty of stock for a very moist finish. Seafood rice recipes vary in their seafood and seasonings; this version uses clams and prawns with cilantro, as in one documented variation.
Method
- 01
Prepare the seafood and vegetables
Wash the clams thoroughly to remove sand. Clean the prawns. Chop the onion, garlic, tomato, and green pepper; chop the cilantro too.
- 02
Make the sofrito
Heat the olive oil in a pot and add the onion, garlic, and green pepper. Cook, stirring occasionally, until the onion softens. Add the tomato and cook until tender.
- 03
Cook the rice in the stock
Heat the fish stock and add it to the pot with the cilantro and salt. When it boils, add the rice and cook for 5 minutes, stirring occasionally. Keep the stock hot in case you need to add more.
5 min - 04
Add the seafood
Add the prawns and clams. Cook for 13–15 minutes, stirring occasionally; add hot stock if the rice absorbs too much. Remove the pot from the heat when the prawns are pink and the clams have opened.
15 min - 05
Rest and serve
Leave the pot covered to rest for 2–3 minutes. Check that the rice is still brothy, then serve immediately.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.