A Classic Portuguese Dish 'Seafood Rice'

INGREDIENTS

*

kosher salt and freshly ground white pepper to taste

1

tablespoon

Refogado

*

extra virgin olive oil as needed

1

cup

Carolina Gold long-grain rice

3

cups

Shrimp or Lobster stock

1

tail and 2 lobster claws

1

cup

dry white vinho verde

2

garlic cloves, smashed

2

sprigs fresh cilantro, plus more finely chopped as garnish

8

Prince Edward Island mussels

8

littleneck clams

4

large sea scallops, tough muscles removed

8

large 20/30 count shrimp, peeled and deveined

8

West Coast sea urchins

*

freshly grated lime zest for serving

*

fleur de sel for serving

DIRECTIONS

Bring a large saucepan of generously salted water to a boil. Meanwhile, in a heavy 3-quart stockpot, heat the refogado and 2 tablespoons oil over medium-low heat, then stir in the rice. Season with salt. Cook, stirring, until the rice is toasted, 3 to 4 minutes.

Stir in 1⁄2 cup of the stock. Cover, reduce the heat to low, and simmer for 5 minutes. Stir in the remaining 2 1⁄2 cups stock. Bring to a simmer, cover, and cook just until a soft bite remains, about 15 minutes.

While the rice simmers, drop the lobster tail and claws into the boiling water. Cook the tail for 4 minutes and the claws for 6 minutes. Transfer to a cutting board. When cool enough to handle, shell and cut the meat into chunks.

Divide the vinho verde, garlic, and cilantro sprigs between two medium saucepans. Bring to a boil. Add the mussels to one pan and the clams to the other. Cover and cook just until the shellfish open. Immediately transfer to a plate. Strain the cooking liquids through a fine-mesh sieve and reserve.

With a sharp knife, score both sides of each scallop in a crosshatch pattern. Season with salt and pepper. Heat a large skillet over high heat until it is very hot. Lightly coat with oil and heat until lightly smoking. Add the scallops in a single layer. Cook, pressing flat with a spatula, until brown, about 1 minute per side. Transfer to a plate. Repeat with the shrimp, cooking just until orange, about 10 seconds per side.

Gently stir 1⁄4 cup of the reserved shellfish liquid into the rice. Season with salt and pepper. Fold in the lobster, mussels, clams, shrimp, and scallops and heat for 2 minutes. Arrange the sea urchin tongues on top. Drizzle with oil and sprinkle with the lime zest, chopped cilantro, and fleur de sel.