Arroz de Marisco

Stage 1:
1. Heat butter in a stockpot over a medium-high heat.
2. As the butter starts to melt and sizzle, add ¼ cup of white wine and up to ¼ cup of fish stock. Let the liquid come to a slight bubble or boil.
3. Once bubbling, add your mussels and clams to the stockpot and cover it. (Note: only add if your seafood is still in its shell. If you bought just the meat for one or the other, don’t add it to the stockpot.)
4. Keep the stockpot covered and let the mussels and clams steam for about 10 minutes. They will open up and can later be easily removed from their shells.
5. After 10 minutes, take the stockpot off the heat and pour your shellfish into a colander set over a bowl. Remove and discard any that didn’t open. Keep and collect the wine/butter/shellfish juices in the bowl with the opened shellfish. This will be a delicious addition to the arroz de marisco
6. Remove the shellfish from the shells and set aside.

Stage 2:
1. Set the stockpot back over medium-high heat and add your olive oil.
2. As the bottom of the pot starts to heat, add your onions, garlic and bay leaf. Stir around for 2-3 minutes as the onions start to sweat.
3. Next, add your tomato paste and stir it into the oil and the ingredients. Stir around for another 1 minute.
4. To deglaze and create the base for the stock, add the remaining white wine and stir well.
5. After another 1 minute, add your carrots, potatoes, tomatoes and chili pepper. Stir for 1 minute

Stage 3:
1. With all vegetables in and cooked together, now add your the remaining fish or seafood broth and submerge the ingredients.
2. Add your smoked paprika and salt and stir well. Bring your stock to a boil.
3. Once the stock is boiling, add your rice. Let it boil and cook for 5 minutes. If you see it becoming too dry in the stockpot, add extra broth as needed. You want to have a semi-liquid consistency.
4. After 5 minutes, reduce the heat to a simmer and cook for another 7 minutes.

Stage 4:
1. After 7 minutes, add your shrimp and cook for another 3 minutes.
2. Add your clam and mussel meats to the arroz de marisco. Cook for another 1 minute before removing the stockpot from the heat.
3. Before serving, mix the coriander into the rice, and serve!

Recipe adapted and translated from Cozinha Tradicional.