Portuguese seafood rice and garlic clams

Comforting Portuguese seafood rice with vibrant aromatics and a welcoming broth, every spoonful bursting with juicy prawns, briny mussels, and tender clams. Fresh coriander, lemon, and garlicky shellfish bring waves of Atlantic flavour in a warm, lively celebration at the table.

Prep: Less than 30 mins

Cook: 30 mins to 1 hour

Serves: Serves 6

Dietary: Dairy-free, Pescatarian, Gluten-free option

By Henrique Sá Pessoa
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

---

Rated as Nutri-Score B—lean, high-protein shellfish plus vegetables and healthy olive oil, with minimal saturated fat and loads of natural minerals.

---

Equipment

• Large bowl 🛒 Check out Amazon’s Choice
• Sieve or colander
• Large frying pan
• Large saucepan
• Sharp knife 🛒 Check out Amazon’s Choice
• Wooden spoon

Method

1. Soak and Clean Clams

   Put clams in a bowl, cover with sparkling water, and leave overnight in the fridge. This helps them filter out grit.

2. Cook Prawns and Shellfish

   Heat half of the olive oil in a large frying pan over low heat, add half the garlic, and gently fry until fragrant. Toss in prawns and fry for 2–3 minutes, just until pink and cooked through. Remove and set aside.

3. Mussels and Clams

   Add remaining oil and garlic to the pan. Add mussels and drained clams with the white wine. Cover and cook for about 1 minute until shells open. Take out the meats, discard shells, and reserve the juices.

4. Infuse Stock

   Put the mussel and clam shells, prawn shells and heads, and any collected juices into the shellfish stock or bisque. Bring to the boil and steep to extract all that sea flavour, then strain and reserve.

5. Sauté Aromatics

   In a clean pan, fry shallots, garlic, bay leaves and coriander stalks gently in olive oil. Add red pepper, cooking through for colour and aroma.

6. Rice and Tomato

   Tip in the rice, stir for 30 seconds, then add tomato purée. Pour in wine, deglazing the pan, then gradually add your shellfish stock. Simmer for 12–13 minutes; rice should be al dente and brothy.

7. Finish the Rice

   Stir in prawns two minutes before the rice is finished. Take off the heat and fold in mussels, clams, tomato concassé, and lemon juice. Swirl in plenty of chopped coriander leaves and serve straight away.

Suggested Wine Pairing

Portuguese seafood rice and garlic clams shine with crisp, mineral-driven whites for seafood. Try these under £12.50 picks:

• Majestic: Portal do Minho Vinho Verde
  Light spritz, citrus zest and lively minerality contrast beautifully with rich shellfish and fragrant herbs.
• Tesco: Tesco Finest Picpoul de Pinet
  Bone-dry, lemony and saline—this Southern French white is made for anything fishy and bright like this rice.
• Sainsbury’s: Taste the Difference Albariño
  Green apple, stone fruit and a hint of salinity match Atlantic seafood and draw out the briny, fresh flavours.

What can you serve with this

1. Grilled crusty bread: Soak up the seafood broth—perfect for mopping up every last drop.
2. Garlic greens: Sautéed spinach, kale or cavolo nero bring more vitamins and buttery texture.
3. Simple tomato salad: Fresh, sweet and acidic—it will refresh the palate.
4. Olives and pickled vegetables: Add a salty, vibrant nibble that’s very Portuguese.
5. Lemon wedges: Extra acidity to wake up the seafood and rice.

FAQs for Portuguese Seafood Rice and Garlic Clams

• What’s the best rice for Portuguese seafood rice? Short-grain rice like risotto or carolino holds broth and gives a creamy, soupy texture.
• How do you keep shellfish tender? Cook mussels, clams and prawns only until just done—overcooked seafood turns rubbery.
• Is this dish spicy? Not traditionally, but a splash of piri piri sauce or chilli can add heat.
• Can I make it ahead? Best served fresh, but stock and shellfish can be prepped a few hours before.
• What if I can’t get fresh shellfish? Frozen shellfish is a good alternative—add to the pan still frozen for best results.
• How do I avoid gritty clams? Soak in sparkling water overnight to let them expel sand.
• Is this gluten-free? Yes, as long as you use gluten-free stock and check all labels.
• What’s the difference between this and paella? Seafood rice is usually brothier, with more liquid and softer rice in the Portuguese style.
• What’s tomato concassé? It’s peeled, deseeded and chopped tomato—adds brightness and colour.

Nutri-score Health Check

Portuguese seafood rice and garlic clams hit a Nutri-Score B, thanks to lean seafood, plenty of vegetables and olive oil. The dish is low in saturated fat and high in protein and minerals, especially if you go easy on extra olive oil.

Positive Factors

• Shellfish and prawns: Lean, rich in protein and Omega-3
• Olive oil, tomatoes, garlic: Mediterranean staples with heart-healthy properties
• Coriander and lemon: Boost vitamin C

Negative Factors

• Olive oil: Good fats, but go easy if you want lower calories
• Rice: More carbs, but balances with all the lean seafood

Nutri-score is based on automatic analysis from the recipe ingredients and is a guide for healthy meal planning.