Summary

Ingredients

• 250 g mussel (s) (linueiròes)
• 500 ml water
• 3 tablespoon olive oil
• 2 cup / s tomato (s), diced
• 3 cloves garlic
• 1 teaspoon paprika powder
• 1 bay leaf
• 1 onion (s), chopped
• 250 ml white wine
• salt and pepper
• 500 g leftovers (fish leftovers, if possible the head a tamboril / monkfish)
• 200 g prawns
• 8 large crabs
• 12 mussel (s)
• 150 g clams
• 2 crabs
• 1 small lobster, pre-cooked
• 4 cups rice, cooked (1 cup holds 200-250 ml)
• 1 bunch coriander greens, chopped
• 1 tablespoon vinegar

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Instructions

1. First of all, it has to be said that in Portugal the Arroz de marisco lingueiròes definitely belong. This is a certain type of mussel that is hard to find here. However, boiled crab meat can be used as a substitute.
2. Pour the lingueiròes into the boiling water and cook until the mussel meat can be removed from the shell. Heat the oil in a saucepan, sweat the onions, garlic and tomatoes in it, then add the white wine and water. Season with salt, pepper, paprika and the bay leaf (finely crumbled).
3. Put the fish waste in this stock and let it boil for about 20 minutes, then strain the stock through a hair sieve, add some cooking water from the lingueiròes and let it reduce a little. Cut the lingueiròes very small and let them cook in the stock. Then, one after the other, add the lobster, the crabs, the prawns, the crabs and cook until done. Finally, the cleaned and watered mussels are added. Let everything boil again for about 10 minutes, take the seafood out of the broth and arrange on a preheated plate, pile the rice that has meanwhile been cooked in a little fish broth in the middle or serve with it, add the hot fish broth.
4. Serve chopped coriander and the vinegar separately so that everyone can season as they wish.