Try this recipe for Portuguese seafood rice, then also check out our black seafood risotto and seafood chowder.

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."


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

Discover more Portuguese recipes here

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