Preparation time: 10 minutes
Cooking time: 30 minutes

An original recipe from the Costa do Estoril Restaurant in Estoril

Arroz de mariscos, rice with seafood, is a dish to satisfy the most demanding gourmet: in a large terra cotta dish sits a layer of rice in shellfish broth, topped with little shrimps and clams and a beautiful lobster that José Domingos Pulido, the manager, has brought from the live tank and presented to us as an introduction to this delicious dish. The noble lobster is presented with its court, pink tiger shrimp and large plump Guincho mussels on their green-fringed shells.

1. in a cocotte or Dutch oven, sauté the onion, garlic, bay leaf and parsley in olive oil until the onion is translucent;
2. sprinkle in the rice; mix well to coat the grains;
3. add the cooking liquid, salt and pili-pili; bring the liquid to a boil and reduce the heat to low; cover and cook for 20 minutes;
4. add the seafood; cover and cook over low heat for 5 minutes;
5. remove from the heat and serve in the cocotte.

* Cooking liquid from the shellfish - a court-bouillon made from shellfish shells.