Portuguese Seafood Rice

Seafood lovers will delight in this delicious and hearty dish featuring brown rice and an array of seafood favourites in every bite.

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  • 2 bottles (7 ½ oz /227 mL each) clam juice
  • 1 cup (250 mL) white wine
  • 1 bay leaf
  • 6 peppercorns
  • 12 large shrimp, peeled
  • 6 ½ oz (200 g) bay scallops
  • 6 ½ oz (200 g) squid rings and tentacles
  • 2 lbs (1 kg) mussels, rinsed and debearded
  • 12 littleneck, cherrystone or manila clams, rinsed
  • 1 lb (500 g) lobster tails (about 3 small), halved
  • 2 tbsp (30 mL) olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 anchovies
  • 1 tbsp (15 mL) smoked paprika
  • 1 green bell pepper, seeded and diced
  • 2 cups (500 mL) U.S. short grain brown rice
  • 2 cups (500 mL) canned San Marzano tomatoes
  • 3 tbsp (45 mL) Piri Piri (mild)
  • ¼ cup (50 mL) chopped parsley
  1. In a medium saucepan, combine clam juice, wine, bay leaf, peppercorns and bring to a boil. Poach shrimp in liquid until just cooked, remove with a slotted spoon and let cool on a platter. Repeat steps for each quantity of scallop, squid, mussels, clams and lobster separately in same liquid until just cooked; place all seafood on platter. Cover and refrigerate.
  2. Strain poaching liquid through a fine sieve to reserve 2 cups liquid and discarding remaining gritty liquid which may have settled at bottom of saucepan.
  3. Add oil to a large Dutch oven or heavy bottomed pot over high heat; sauté onion, garlic, anchovies, and paprika for 2 – 3 minutes. Add bell pepper and rice, sauté further 1 minute. Stir in reserved poaching liquid, tomatoes and Piri Piri, bring to a boil and reduce to low simmer. Cover with tight fitting lid and cook 35 – 40 minutes until rice is tender.
  4. Meanwhile, remove mussels from shells leaving 2 or 3 in shell per person for garnish. Stir seafood into the rice during the last 5 minutes of cooking time and heat through. Serve immediately garnished with parsley.