Arroz de Marisco Guineense

Name: Arroz de Marisco Guineense
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Guinea-Bissau
Ingredients: 2 cups Long-grain rice; 700 g Mixed seafood (shrimp, mussels, clams, firm white fish) (cleaned and prepped); 4 tbsp Palm oil; 2 large Onions (finely chopped); 4 cloves Garlic (minced); 400 g Tomatoes (crushed or pureed); 1 Red bell pepper (deseeded and chopped); 1 Green bell pepper (deseeded and chopped); 1 Chili pepper (e.g., malagueta or serrano) (finely chopped, adjust to taste); 1 tsp Coriander powder; 1 tsp Thyme (dried); 4 cups Vegetable broth or fish stock; to taste Salt; to taste Black pepper; 1/4 cup Fresh parsley (chopped, for garnish); for serving Lemon wedges

A flavorful one-pot rice dish brimming with fresh seafood, infused with the aromatic spices and palm oil characteristic of Guinea-Bissau's coastal cuisine. This dish is a celebration of the abundant Atlantic catch, blended with local produce and Portuguese influences.

準備時間25 minutes

調理時間45 minutes

合計時間1 hour 10 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the rice under cold water until the water runs clear. Set aside. If using mussels or clams, scrub them clean and debeard mussels.
2
Heat the palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
3
Add the minced garlic, chopped bell peppers, and chili pepper. Cook for another 3-5 minutes until the peppers begin to soften.
4
Stir in the crushed tomatoes, coriander powder, and thyme. Cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5
Pour in the vegetable broth or fish stock. Bring the mixture to a simmer, then season with salt and black pepper to taste.
6
Add the rinsed rice to the pot, stirring well to ensure each grain is coated in the sauce. Bring back to a gentle simmer.
7
Arrange the mixed seafood evenly over the rice. Cover the pot tightly with a lid (you can use foil under the lid to create a better seal). Reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked and the seafood is done. Avoid stirring during this time to prevent the rice from becoming mushy.
8
Once cooked, let the pot rest, covered, off the heat for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
9
Garnish with fresh chopped parsley and serve hot with lemon wedges on the side.

調理履歴を記録する

💡 プロのコツ

✓Ensure your seafood is fresh for the best flavor.
✓Adjust the amount of chili pepper to your spice preference.
✓Do not overcook the seafood; it will cook in the residual heat of the rice.
✓Palm oil adds a distinct flavor and color; if unavailable, a neutral oil like vegetable or canola can be used, but the authentic taste will be altered.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like peas or green beans during the last 10 minutes of cooking.
Use only one type of seafood if preferred, such as shrimp or fish.
For a richer flavor, a splash of white wine can be added with the broth.