Arroz de Marisco (Portuguese Seafood Rice)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 500 g Tomato, ripe
• 2 Bay leaves
• 200 ml Dry White Wine
• 900 ml Fish stock, hot
• 300 g Long-grain white rice
• 300 g Squid, cleaned
• 300 g Prawns, raw
• 800 g Mussels, fresh
• 20 g Fresh coriander
• 1 medium Lemon

1. Prepare the seafood: rinse the mussels and discard any that are cracked or do not close when tapped. Slice the squid into rings and, if needed, peel and devein the prawns. Finely chop the onion and garlic, dice the tomatoes, and roughly chop the coriander.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent, then stir in the garlic for 1 minute until fragrant. Add the tomatoes and bay leaves and cook for 8 to 10 minutes, stirring, until the tomatoes break down into a thick, jammy base.
3. Pour in the white wine and simmer for 2 to 3 minutes to cook off the alcohol. Add the hot fish stock and bring to a gentle boil. Stir in the rice and simmer for 12 minutes, stirring occasionally so the rice does not catch.
4. Stir in the squid and simmer for 3 minutes. Add the prawns and mussels, cover, and cook for 5 to 7 minutes until the mussels open and the prawns are just opaque. Discard any mussels that remain closed.
5. Cook for a further 2 to 4 minutes, uncovered, until the rice is tender and the dish is loose and saucy, adding a splash more stock if it tightens too much. Take off the heat and stir through most of the coriander. Squeeze in lemon juice to taste and serve with the remaining coriander scattered over the top.

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