Portuguese seafood rice

Portuguese seafood rice

  • serves 4
  • Easy

A celebration of all things seafood, this colourful rice dish calls for plenty of paprika, garlic, mussels, king prawns and oregano


This seafood rice recipe comes from Sabrina Ghayour, inspired by her travels to Portugal. Sabrina says: “Porto is a stunning city of sloping cobbled streets, vibrant café culture, restaurants and nightlife, and the most fantastic food and colourful history. Once you get past the initial consumption of endless pastéis de nata, seafood should be next on your agenda. The arroz con mariscos I had here were much soupier and more comforting than any I’d ever had before and I could have happily eaten a bowl three times a day, no problem.”



  • onion 1, finely chopped
  • celery 2 sticks, finely chopped
  • olive oil 2 tbsp
  • garlic 6 large cloves, bashed but left whole
  • bay leaves 2
  • paprika (not smoked) 1 tbsp
  • dried chilli flakes ½ tsp
  • tomatoes 4, cored and roughly chopped
  • chopped tomatoes 400g tin
  • caster or granulated sugar 1 tsp
  • risotto rice 100g
  • mussels 750g, cleaned
  • large raw peeled king prawns 200g, defrosted if frozen
  • oregano half a small bunch, chopped
  • flat-leaf parsley half a small bunch, roughly chopped, including stalks
  • butter 25g, diced


  • Step 1

    Cook the onion and celery in the oil in a casserole over a medium-high heat for 10 minutes or until softened. Add the garlic and bay leaves, and cook until the garlic is translucent. Stir in the paprika, chilli flakes, fresh tomatoes and a generous amount of seasoning. Add the tinned tomatoes and sugar with 1.5 litres of cold water, then stir and cover with a lid. After the liquid begins to simmer, reduce to a medium heat and allow to gently simmer for 45 minutes.

  • Step 2

    Next add the rice, stir once and leave to cook for 15 minutes with the lid on. Adjust the seasoning, then add the mussels, stir well and cover with a lid again. Cook for 10 minutes or until all of the mussels have opened (discard any that haven’t). Adjust the liquid volume by adding a little more justboiled water if it seems a little dry, then add the prawns. Cook for 2 minutes with a lid on and then stir in the chopped oregano, parsley and butter, and serve in shallow bowls.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 331
  • Fat 12.9g
  • Saturates 4.4g
  • Carbs 31.5g
  • Sugars 10g
  • Fibre 5.2g
  • Protein 19.5g
  • Salt 1.2g