Seafood Rice with Clams and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot Portuguese rice dish with succulent shrimp, clams, tomatoes, and saffron-infused broth. This Portuguese-inspired seafood recipe, ready in about 50 minutes, pairs olive oil, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Portuguese cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 4 tbsp olive oil in a large deep skillet or paella pan over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 3 diced roma tomatoes and cook for 3 minutes until they break down slightly.
  3. Step 3: Add 1 1/2 cups long grain rice and toast for 2 minutes while stirring to coat grains in oil.
  4. Step 4: Pour in 1/2 cup dry white wine and simmer until mostly absorbed, about 3 minutes.
  5. Step 5: Add 4 cups chicken broth infused with 1/4 tsp saffron threads and bring to a gentle boil.
  6. Step 6: Reduce heat to medium-low and cook uncovered for 10 minutes. Then nestle 12 peeled and deveined large shrimp and 1 lb scrubbed fresh clams into the rice. Cover and cook for another 8-10 minutes until clams open and shrimp turn pink.
  7. Step 7: Season with 1 tsp sea salt and 1/2 tsp black pepper. Sprinkle 2 tbsp chopped fresh parsley before serving immediately.

Frequently asked questions

How long does Seafood Rice with Clams and Shrimp take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood Rice with Clams and Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seafood Rice with Clams and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood Rice with Clams and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seafood Rice with Clams and Shrimp?

Portuguese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes