Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal. The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika. Its broth packs more flavor than Paella and the dish is not as dry, according to

Ingredients (serves 4)

3 ripe tomatoes
2 cloves of minced garlic
1 branch of Coriander leaves (finely chopped.
2 sliced onions
1/2 cup of oil
1/2 cup of white wine
1 chopped bell pepper
8 clams – medium
12 mussels
4 squid (cut in pieces)
2 lobster tails
12 large shrimps with heads
juice of 1 lemon
salt, pepper, paprika (colorau)

Put the olive oil in a saucepan and arrange the tomatoes, onions and peppers in layers. Add half of the chopped corianders, half a cup of white wine , a little of Portuguese paprika and salt to taste. Cover the pan over medium heat until it starts to boil . At that time add the clams and allow five minutes. Then add the lobster tails, shrimp and mussels. Increase heat slowly so that it does not retain a lot of liquid Let the clams and mussels open and uncover the pan keep checking the heat for about other 10 minutes or until everything is cooked . Add the other half of sliced coriander on top and the juice of a lemon.

Note: Recipe was originally published here and was one of the dishes that Chef Luisa Fernandes prepared for her casting at Chopped.