Reformulating arroz de marisco
Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy/Centre International de gastronomie moléculaire et physique AgroParisTech-Inrae
International activities of the International Centre of Molecular Gastronomy
International Journal of Molecular and Physical Gastronomy
4 Edible ideas
4.1. Recipes
Reformulating arroz de marisco

Reformulation of Portuguese seafood rice: a plant-based approach using synergy between gelling polysac-charides and seaweeds

This reformulation of Portuguese seafood rice (arroz de marisco), through a plant-based formulation, integrates gelling polysac-charides / seaweeds synergies to reproduce the sensory properties of the traditional dish. This work aimed to develop vegan analogues of shrimp and fish, using combinations of xanthan and gellan gums, agar-agar and iota carrageenans to mimic seafood consistency. Infusions of kombu, sea lettuce and nori seaweeds provide an umami taste and marine flavour, enhancing the key sensory characteristics of the dish. Textural, visual, and odorant attributes were improved to mimic the organoleptic characteristics of the traditional dish, while ensuring a nutritious composition adapted to allergen-related conditions. The results demonstrated that the gelling polysaccharides  effectively replicate the jelly-like and elastic texture of marine proteins. This approach represents a sustainable gastronomic innovation, aligning culinary tradition with contemporary demands for environmental responsibility and inclusivity.

Reformulation of Portuguese seafood rice: a plant-based approach using synergy between gelling polysaccharides and seaweeds
 

José M. Pestana*1,2, Luccas Paixão1, Marianna Slompo1,3, Paulina Mata1, Bruno Moreira-Leite1

1. Department of Chemistry, NOVA School of Science and Technology, NOVA University of Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal.

2. Escola Superior de Hotelaria e Turismo do Estoril – CiTUR, Centro de Investigação, Desenvolvimento em Turismo, Av. Condes de Barcelona, n. º 808, 2769-510 Estoril, Portugal. 

3. Escola de Hotelaria e Turismo de Lisboa, Rua Saraiva de Carvalho, 41, 1269-099, Lisboa, Portugal. 

* Corresponding author: José M. Pestana 

Email address: miguelpestana01@gmail.com 

Telephone number: +351210040700
 

TO DOWNLOAD THE ARTICLE : HERE

 

Edited by: 

Anonymous


 

Reviewers: 

1. Anonymous

2. Christophe Lavelle, Museum National d'Histoire Naturelle / Sorbonne Université, Paris, France


 

Received: 

8 December 2025

Accepted : 

13 June 2026

Published: 

29 June 2026


 


 

Section:

This article was published in the “Edibles Ideas (Recipes)” section of the International Journal of Molecular and Physical Gastronomy (Int J Mol Phys Gast).

 

Citation:

Pestana JM, Paixão L, Slompo M, Mata P, Moreira-Leite B. 2026. Reformulation of Portuguese seafood rice: a plant-based approach using synergy between gelling polysaccharides and seaweeds, International Journal of Molecular and Physical Gastronomy (Int J Mol Phys Gast), 12(1), 5, 1-8. DOI: 10.17180/ijmpg-2026-art05.


 

Date de modification : 29 juin 2026 | Date de création : 29 juin 2026 | Rédaction : Herve This vo Kientza