At the table
Eat the rice with its broth using a spoon. Remove prawn and mussel shells before eating; cut chewy octopus into manageable pieces.
Contains seafood, including crustaceans and molluscs; this preparation also uses fish stock and white wine. Cream versions contain milk. Confirm the seafood mix, stock ingredients and alcohol if relevant.
The illustrated tomato version may include prawns, mussels and octopus. One preparation uses onion, garlic, olive oil, coriander, white wine and fish stock. Seafood, rice type and seasonings vary; cream-based versions are separate. Ask about added chili.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Both tomato-based and cream-based versions are made.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Seafood and tomato.
- Chili heat
- Heat not recorded
- Texture
- Brothy rice.
- How it’s made
- Simmer.
Both tomato-based and cream-based versions are made.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau.
Ask if they have it first
请问你们有葡式海鮮飯吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Rice that keeps its broth
This account describes a tradition or story, rather than an established historical fact.
Portuguese-style seafood rice in Macau is cooked in its liquid rather than served as dry rice with a topping. The grains absorb seafood and tomato flavours while their starch gives the broth some body. Short-grain and long-grain rice are both used. Tomato-based and cream-based preparations offer different versions of the dish.