Portuguese Seafood Rice
- 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
- 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.
- 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.
- 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.
- 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.