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93% would make again

Cape Verde Arroz De Marisco By Kiki Canuto

Dive into the flavors of Cape Verde with Kiki Canuto's Arroz de Marisco! This seafood rice dish is a delightful medley of shrimp, clams, and mussels, all simmered to perfection in a savory tomato sauce.

Tasty Team
May 05, 2023
Cape Verde Arroz De Marisco By Kiki Canuto


for 8 servings

  • 2 cups long grain rice (400 g), white, rinsed
  • 4 tablespoons unsalted butter, room temperature, divided
  • 2 teaspoons sea salt, divided
  • 5 ⅓ cups water (1.2 L), divided
  • extra virgin olive oil, to taste
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 8 oz frozen calamari (225 g), 1 package, defrosted
  • 1 lb medium shrimp (455 g), shell on, approx 35
  • ½ lb fresh mussel (225 g), shell on
  • 1 cup frozen organic peas (150 g), defrosted
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Nutrition Info

  • Calories 266
  • Fat 13g
  • Carbs 16g
  • Fiber 1g
  • Sugar 3g
  • Protein 19g

Estimated values based on one serving size.


  1. In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
  2. Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
  3. Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
  4. Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
  5. Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
  6. Transfer the cooked rice to a large bowl.
  7. Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
  8. Garnish with parsley leaves (optional).
  9. Enjoy!
Cape Verde Arroz De Marisco By Kiki Canuto