Recipes

Portuguese Arroz de Marisco

Arroz de Marisco: a harmonious blend of fresh seafood, Tastic Rice, and the rich flavours of the All Gold tomato puree-based sauce. crafting a symphony of flavours perfect for any occasion.

Ingredients

Yield: 4 portions

15 ml Olive oil
100 g Onion, finely chopped
10 g Garlic, minced
100 g Red bell pepper, diced
100 g Yellow bell pepper, diced
100 g Green bell pepper, diced
400 g All Gold Tomato Puree
5 ml Paprika
5 ml Saffron threads
2 cups Tastic Risotto Rice or parboiled
1000 ml Hot water
3 sachet Benny Chicken Stock (prepare with hot water to prepare stock)
200 ml Dry white wine
500 g Seafood (such as shrimp, mussels, squid, and/or clams) - Substitute for vegan seafood alternatives /
tofu or baby marrow, egg plant, asparagus to make this dish vegan vegetarian friendly
Salt and pepper, to taste, fresh parsley, chopped, for garnish
Lemon wedges, for serving

Method

Heat the olive oil in a large paella pan or skillet over medium heat. Add the onion and garlic, and sauté until softened, about 2-3 minutes.
Add the diced bell peppers and All Gold tomato puree to the pan. Cook, stirring occasionally, until the peppers are tender, about 5 minutes.
Stir in the paprika and saffron threads and cook for another minute to toast the spices.
Add the Tastic Risotto rice to the pan and stir to coat it with the oil and spices.
Pour in the Benny stock and white wine. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the rice is almost cooked through and most of the liquid has been absorbed.
While the rice is cooking, prepare your seafood. Clean and devein shrimp, scrub mussels, and slice squid into rings if using.
Once the rice is almost cooked, nestle the seafood into the rice mixture. Cover the pan and cook for an additional 5-7 minutes, or until the seafood is cooked through and the shells of the mussels have opened.
Season the paella with salt and pepper to taste. Garnish with chopped parsley and serve hot with lemon wedges on the side.