Where it comes from
This dish is prevalent along the Portuguese coast, showcasing the country's abundant seafood and Mediterranean influences.
On the Palate
How it's made
5 steps · Show ↓37 min active
How it's made
5 steps · Show ↓- 15 min
Rinse the rice under cold running water until the water runs clear, removing excess starch. Set aside to drain completely.
- 25 min
Heat a large pot over medium heat and add a drizzle of olive oil. Sauté finely chopped onion and minced garlic until the onion is translucent and aromatic, about 5 minutes.
- 310 min
Add chopped tomatoes and a pinch of saffron to the pot, stirring until the tomatoes break down and the mixture becomes a fragrant, thickened sauce.
- 45 min
Pour in the rice and stir to coat each grain with the tomato mixture. Add just enough water to cover the rice by about an inch. Bring to a gentle simmer.
Watch outEnsure the pot is not overfilled with water; too much liquid will result in mushy rice.
- 512 min
Add the seafood — shrimp, clams, and mussels — nestling them into the rice. Cover the pot and let steam until the seafood is cooked through and the rice is tender, about 10-12 minutes.
