Arroz de Marisco – Seafood Rice Casserole

The bountiful seafood in the oceans of Portugal’s sea coast inspires this flavorful Seafood rice that is perfect for a celebration or anytime.

This recipe is inspired from a recipe that I learned many years ago from a Portuguese chef that worked at my brothers Portuguese restaurant!

You can improvise the recipe by adding more of your favorite seafood or omitting some ingredients. Enjoy!



1 whole fresh lobster (cut into pieces)

1 pound of uncooked medium shrimp (peeled and deveined)

1 pound of scallops

1 pound of little neck clams (washed)

1 pound of mussels (washed and cleaned)

1 small onion (finely chopped)

1 clove of garlic (finely chopped)

1/2 cup of ripe tomatoes (crushed)

½ of a small, red bell pepper (chopped)

1 cup of uncooked peas

Pinch of Saffron

1 teaspoon paprika  

1 teaspoon salt

4 cups of chicken broth

2 cups of long grain uncooked rice

½ cup of Vinho Verde or white wine

Fresh chopped Cilantro for garnish


Preheat oven to 350 degrees. Saute the onion, red peppers and garlic in a large deep heavy oven proof skillet or Cataplana pan until translucent.

Add the lobster pieces and brown for a few minutes.

Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.

Add the broth and bring to a boil.

Add the rice and saffron and stir while cooking for about 5 minutes on high heat.

Taste and add more seasoning if needed. Remove the pan from the burner and stir in the peas.

Arrange the shrimp, scallops, clams, and mussels, evenly submerged on top of the rice.

Bake in the oven uncovered for about 30 minutes until the rice and seafood is cooked.

Garnish with fresh chopped cilantro.


You may need to cook the rice longer if you find it’s not fully cooked.

Add more broth if you find the rice too dry and bake or cook for a few minutes longer however Paella rice is typically dry.

Serves 4-6


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