Mariscada – Portuguese Seafood With Rice

Chef Luisa Fernandes sent me the following recipe to share with you.

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal.

The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Chef Luisa is a very accomplished chef with an extensive resume. Currently she is the Executive Chef at Robert Restaurant. MOD Museum, NYC.

She has appeared on Chopped, The Food Network where she was crowned a Champion.

Read more about Chef Luisa here: tiamariasblog.com/chef-luisa-fernandes/

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA.

One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

Watch Chef Luisa on Chopped

Mariscada - Portuguese Seafood With Rice

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

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Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal. The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Ingredients

• 3 ripe tomatoes
• 2 cloves of minced garlic
• 1 branch of Coriander leaves (finely chopped)
• 2 sliced onions
• ½ cup of oil
• ½ cup of white wine
• 1 chopped bell pepper
• 8 clams – medium
• 12 mussels
• 4 squid (cut in pieces)
• 2 lobster tails
• 12 large shrimps with heads
• juice of 1 lemon
• salt, pepper, paprika

Instructions

1. Put the olive oil in a saucepan and arrange the tomatoes, onions and peppers in layers.
2. Add ½ of the chopped coriander, ½ cup of white wine , a little of Portuguese paprika and salt to taste.
3. Cover the pan over medium heat until it starts to boil. At that time, add the clams and allow to cook for five minutes.
4. Then add the lobster tails, shrimp and mussels. Increase heat slowly so that it does not retain a lot of liquid.
5. Let the clams and mussels open and uncover the pan. Keep checking the heat for another 10 minutes or until everything is cooked.
6. Add the other half of chopped coriander on top and the juice of a lemon. Serve with white rice.
7. Note: Recipe was one of the dishes that Chef Luisa prepared for her casting at Chopped.

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