Portuguese Seafood Rice
A vibrant one-pan Portuguese seafood rice where shrimp and mussels cook directly into saffron-scented rice. Ready in under 30 minutes with bold, briny flavor and tender seafood in every bite.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 24g
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup short-grain white rice
- 2 cups chicken or seafood broth
- 6 ounces large shrimp, peeled and deveined
- 8 ounces mussels, cleaned and debearded
Instructions
- 1
Pour 2 tablespoons of olive oil into a 10-inch skillet and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 2
Add the minced garlic to the hot oil and stir with a wooden spoon for 30 seconds until it turns fragrant and pale golden, so it flavors the oil but does not burn.
- 3
Pour in 1 cup of rice and stir constantly for 2 minutes until the grains are coated in oil and begin to look slightly translucent at the edges.
- 4
Pour in 2 cups of broth, increase the heat to high, and bring to a boil, watching for large bubbles rapidly breaking the surface, about 2 minutes.
- 5
Reduce the heat to medium-low and cover the skillet with a lid, leaving it slightly ajar so steam can escape, for 12 minutes.
- 6
Uncover the skillet and arrange 6 ounces of shrimp and 8 ounces of mussels on top of the rice in a single layer, nestling them gently into the rice.
- 7
Cover the skillet again and cook on medium-low heat for 4 to 5 minutes until the shrimp turn opaque pink, the mussels open with their shells slightly apart, and the rice is tender and has absorbed all liquid.
- 8
Remove from heat and discard any mussels that did not open, as they are unsafe to eat.
- 9
Let the skillet rest, covered, for 2 minutes so the rice continues to soften slightly from residual heat.
- 10
Divide the seafood rice between two bowls, spooning an equal amount of shrimp and mussels into each portion.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- measuring cups
- measuring spoons
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