Algarve-Style Arroz de Marisco

Prepare the Seafood

1. If using prawn carcasses, sauté them briefly in a pot with a little olive oil. Add the fish stock or water and simmer for 15 minutes to create a flavourful broth. Strain and set aside.
2. In a large pan, heat 1 tbsp of olive oil. Add the mussels and clams. Pour in the white wine. Cover and steam for 3-5 minutes, or until they open. Discard any unopened shellfish. Reserve the cooking liquid.
3. Peel and devein the prawns, reserving the shells for the broth if making homemade. Set the cleaned prawns aside.

Cook the Arroz de Marisco

1. In a large, wide pot or paella pan, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and sliced chorizo. Cook for another 2 minutes until fragrant and the chorizo has rendered some of its fat.
3. Stir in the arborio rice and toast it for 1-2 minutes until the edges of the grains are translucent.
4. Add the chopped tomatoes and cooked seafood liquid. Stir well.
5. Pour in the warm fish stock (or prawn broth) and bring to a simmer. Season with salt and pepper.
6. Reduce the heat to low, cover, and cook for about 15-18 minutes, stirring occasionally, until the rice is almost tender and most of the liquid has been absorbed.
7. Gently stir in the cleaned prawns and the steamed mussels and clams. Cook for another 3-5 minutes, or until the prawns are pink and cooked through and the shellfish are heated.
8. Remove from heat. Stir in most of the chopped fresh parsley.

Serve

1. Serve the arroz de marisco immediately, garnished with the remaining fresh parsley, and lemon wedges on the side.