Entree: Cape Verde – National Cuisine – Arroz de Marisco (Hearty Cape Verdean seafood rice stew cooked with tomatoes, wine, and fresh shellfish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) olive oil
- 1 large onion, finely diced (about 8 oz (225 g))
- 1 red bell pepper, diced (about 6 oz (170 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g)) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (300 g) medium-grain rice, rinsed (such as Arborio rice)
- 4 cups (960 ml) fish or seafood stock (or water plus a fish bouillon) (such as fish stock)
- 1 bay leaf
- 8 oz (225 g) shrimp, peeled and deveined (about 12–16 medium shrimp)
- 8 oz (225 g) squid rings, cleaned
- 2 firm white fish fillets, approx. 6 oz (170 g) each, cut into large chunks
- 8 oz (225 g) mixed mussels and clams, scrubbed and debearded if needed
- 2 tbsp (30 ml) chopped fresh cilantro or flat-leaf parsley
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1-2 tbsp (15-30 ml) piri-piri or hot pepper sauce, optional
- Lemon wedges for serving (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) olive oil
- 1 large onion, finely diced (about 8 oz / 225 g)
- 1 red bell pepper, diced (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (300 g) medium-grain rice, rinsed (such as Arborio rice)
- 4 cups (960 ml) fish or seafood stock (or water plus a fish bouillon) (such as fish stock)
- 1 bay leaf
- 8 oz (225 g) shrimp, peeled and deveined (about 12–16 medium shrimp)
- 8 oz (225 g) squid rings, cleaned
- 2 firm white fish fillets, approx. 6 oz (170 g) each, cut into large chunks
- 8 oz (225 g) mixed mussels and clams, scrubbed and debearded if needed
- 2 tbsp (30 ml) chopped fresh cilantro or flat-leaf parsley
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1-2 tbsp (15-30 ml) piri-piri or hot pepper sauce, optional
- Lemon wedges for serving (optional)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the chopped tomatoes and tomato paste; cook 3–4 minutes to meld flavors. Sprinkle in the smoked paprika.
3. Pour in the white wine and scrape any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
4. Stir in the rinsed rice to coat grains in the tomato mixture. Add the fish stock and bay leaf, bring to a gentle simmer. Cook uncovered, stirring occasionally, for about 10 minutes.
5. Add the firm white fish chunks and squid rings to the pot, nestling them into the simmering liquid. Simmer 5 minutes.
6. Add the shrimp and the mussels/clams, cover the pot, and cook until shellfish open and shrimp are opaque, about 5–7 minutes. Discard any mussels/clams that do not open.
7. Taste and season with salt, black pepper, and piri-piri if using. Remove the bay leaf. Stir in the chopped cilantro or parsley and a drizzle of olive oil if desired.
8. Serve hot in shallow bowls with lemon wedges alongside. Arroz de Marisco is traditionally slightly soupy; if too thick, add a splash of warm stock to loosen.