Portuguese seafood rice

Ingredients

• 320 g Portuguese short-grain rice (carolino)
• 300 g peeled prawns
• 400 g cleaned mussels
• 400 g purged clams
• 1 onion
• 2 garlic cloves
• 3 ripe tomatoes
• 100 ml white wine
• 1.2 litres fish or seafood stock
• 4 tbsp olive oil
• Coriander and salt to taste

Step-by-step method

1. Sweat chopped onion and garlic in olive oil. Add peeled diced tomatoes and cook until softened.
2. Pour in the wine and reduce slightly. Add hot stock and bring to a simmer.
3. Stir in the short-grain rice and cook over medium heat, stirring occasionally.
4. Halfway through cooking, add mussels and clams. Add prawns during the final minutes, cooking until opaque.
5. Discard any bivalves that remain closed. Adjust the salt, top with coriander and serve while still brothy.