Makes: 6 servings

Preparation Time: 1 hour and 20 minutes

Level: Medium


  • 12 large shrimps
  • 1 shot of white cachaça
  • 1 carrot
  • 2 celery stalks
  • 1½ medium onion
  • 2 bay leaves
  • 2 medium octopuses
  • ½ pera orange (a sourer variety of orange)
  • 2 tablespoons of white wine
  • 2 tablespoons of urucum olive oil
  • 1 garlic clove, minced
  • 2½ teacups of white rice
  • 5 teacups of shrimp stock (recipe below)
  • 6 medium squids
  • 12 brown mussels
  • 4 peeled tomatoes, chopped
  • ½ bunch of coriander, chopped
  • ½ bunch of green onions, chopped
  • Salt and black pepper to taste


Peel and chop half of the shrimp; set the shells aside. Make the stock with the shells, cachaça, ½ carrot, 1 celery stalk, ½ onion, and 1 bay leaf; set aside. Wash the octopus thoroughly and boil it whole with ½ carrot, 1 celery stalk, ½ onion, 1 bay leaf, the orange, and the wine, until the tentacles are tender. Separate and chop the head. Dice the remaining onion and braise with the garlic in urucum olive oil. Add the rice, braise it, and cover with the shrimp stock, Add salt to taste. While the rice is simmering, season the seafood with salt and black pepper. Grill them separately, saving the juices they release to the pan. Once the rice is cooked, add the seafoods and the reserved liquids along with tomatoes, coriander, and green onions. Stir vigorously and serve.