Vegan Arroz de Marisco - Portuguese 'Seafood' Rice
Inspired by the flavours of coastal Portugal, this dish stars shiitake mushrooms, hearts of palm, butter beans, and savoury rice, all cooked to perfection in a rich tomato-based sauce.
Ingredients
Cheats Massa de Pimentão
- 2 jarred roasted red peppers
- 4 cloves garlic
- ½ teaspoon sweet smoked paprika
- ½ teaspoon salt
Vegan Arroz de Marisco
- 2 tablespoon olive oil
- 200 g fresh shiitake mushrooms stalks removed
- 1 large brown onion finely diced
- 4 cloves garlic minced
- 1 birds eye chilli minced, add more or less to taste
- 1 bay leaf
- 200 ml white wine* optional
- 500 g tomato passata
- 260 g carolino rice*
- 1300 ml hot vegan chicken stock or vegetable
- 1 tin butter beans drained and rinsed
- 1 tin hearts of palm diagonal slice
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon freshly chopped coriander cilantro
- Lemon wedges to serve
Instructions
Cheats Massa de Pimentão
- Blend the roasted red peppers, garlic, smoked paprika, and salt in a blender or using a handheld blender. You want a nice smooth texture without any large lumps. Reserve until later.
Vegan Arroz de Marisco
- Heat up the vegan chicken stock so it's hot, ready to use later in the recipe.
- Heat a large pot over medium-high. Once hot add the olive oil and sauté the shiitake mushrooms until they start turning golden around the edges, around 5 minutes.
- Add the diced onion, bay leaf, minced garlic and chilli with a pinch of salt. Continue to sauté until the onion is soft and translucent, around 3 minutes.
- Now add the Massa de Pimentão and cook out until it’s a deep red colour, around 4 minutes.
- If you are using the optional wine, add it now and cook it off for a few minutes.
- Next, add the tomato passata and rice and mix to incorporate everything. Bring to a simmer and cook for 4 minutes.
- Now add the hot stock, green and red bell peppers, hearts of palm and butter beans, gently stir everything together, bring to a simmer and cook until the rice is just cooked. This will take around 10 to 15 minutes.
- When the rice is cooked, check for seasoning then serve with a garnish of freshly chopped coriander(cilantro) and a wedge of lemon.
Notes
- Substitute for arborio rice if you don't have carolino.
- If you are not using the wine, add more stock.
Nutrition
Calories: 590kcalCarbohydrates: 107gProtein: 15gFat: 8g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!