Portuguese Seafood Rice is the dish I never knew I needed, and thanks to Rebecca Correia, I was inspired to take a deep dive into all things seafood and Portuguese cuisine for this feature. Pairing Portuguese seafood rice (Arroz de Marisco) and Rebecca’s music is the perfect vibe for this summer. This vibrant, soupy dish is brimming with the fresh flavors of the Atlantic coast. Check out the recipe below! 

Rebecca Correia was raised on a rural horse farm in Rochester, Massachusetts. She earned a degree in Music Education with a vocal emphasis from The Hartt School of Music in West Hartford, Connecticut. Her love of music comes from a combination of influences. Her father was a drummer and performed in musical theater, while her mother, a first-grade teacher, often sang nursery rhymes; so, she grew up in a home filled with music and creativity. When she later studied music in college, she came to understand how those simple nursery songs serve as foundational pieces to fabric music together. That early exposure played a significant role in shaping her musical instincts. During her teenage years, she was further inspired by her cousin, singer-songwriter Amy Correia, who has released several albums and built an impressive music career. Seeing someone from her own family, just over a decade older, living a life that was artistic, expressive, and unconventional, made a profound impact on Rebecca. Watching Amy pursue her passion gave her the confidence and sense of permission to believe that she could do it too. Now, the family’s musical legacy continues with her younger cousin Isabella also stepping into music, creating a beautiful sense of generational continuity.

 

 

Rebecca’s musical influences have evolved, often shifting depending on the season of her life. In high school, she was especially drawn to the alternative pop sound of the 1990s, with artists like Jeff Buckley, Alanis Morissette, and Gwen Stefani—powerful women who expressed themselves unapologetically, deeply resonating with her. As a child of the ’80s, she was also profoundly inspired by Whitney Houston. She spent countless hours trying to emulate Whitney’s vocal power, singing along to her songs. Artists like Michael Jackson and Prince were also constant staples in her musical environment, shaping her love for soul and performance early on. As she’s grown as an artist, Rebecca has become more intentional in her music, clearly identifying her message as one of healing and growth. Her songwriting often draws from personal pain or reflections on societal and historical challenges. 

Her most recent EP, Flying, released in November 2024 and produced by Keb’ Mo’, features five heartfelt, authentic songs, including “The One That Got Away” and “Speak to a Girl”. “Speak to a Girl” is a song Rebecca didn’t write but felt an immediate and deep connection with. The track, written by David Gibson, Blake Anthony Carter, and Joseph Michael Sparger, and produced by Casey Wasner, features renowned songwriter and performer Shy Carter. As soon as I heard the song and saw Rebecca perform the cover, I knew I wanted to feature her on Lhyme. “Speak to a Girl” delivers a powerful message about respect, communication, and authenticity in relationships. For Rebecca, it wasn’t about the song’s commercial appeal, it was about its heart. She connected so deeply with its message that it felt like her own. Viewers of the music video can easily sense the emotion in her performance, as I did when I watched it, and her sincerity and vulnerability are palpable. For Rebecca, recording a song means more than just singing; it requires a personal connection. While she’s open to covering songs live from time to time, she only records material that feels genuinely meaningful.

 

 

These days, Rebecca divides her time between Rochester, MA, and Leipers Fork, TN. She performs around 150 shows per year all over the U.S. A multi-instrumentalist, she accompanies herself on guitar, piano, and mandolin. Over the years, she has opened for a wide range of artists, including Natasha Bedingfield, Shawn Colvin, Livingston Taylor, Beth Nielsen Chapman, Vance Gilbert, Melissa Ferrick, Tony Lucca, Cliff Eberhardt, Tracy Bonham, Jessie Colter, Kate Taylor, Freedy Johnston, Reel Big Fish, Raining Jane, Ryan Cabrera, Lucy Kaplansky, Anna Nalick, and Howie Day. She also regularly shares the stage with friends such as Matt Cusson, Melissa Polinar, Celisse, Ernie Halter, Shy Carter, and fellow Hartt alum and inaugural winner of The Voice, Javier Colon. She’s now preparing for a busy summer with performances across Massachusetts and Nashville, while also laying the groundwork for her next project. Rebecca is looking forward to more writing sessions, especially with friends and collaborators. In addition to her own music career, she is also the founder of the Bennett Farm Concert Series in Rochester, an event that brings together community, music, and creativity. With so much in the works, there’s a lot to be excited about in Rebecca Correia’s journey.

My goal is to be doing my music and sharing my music and helping to heal and change the vibration of things evolving.

And even more exciting news, Rebecca was inducted into the ORR Music Hall of Fame on Saturday, May 17, where she also performed, an honor that recognizes her impact as both an artist and alumna. We can’t wait to hear more new music from Rebecca Correia! 

Follow Rebecca Correia on Instagram

 

When it comes to food, Rebecca tends to follow a mostly gluten-free diet, more out of habit than necessity, but she’s generally open to trying just about anything. With her Portuguese roots and a childhood in Massachusetts, food has always played an important role in her life. She enjoys a wide variety of cuisines but leans toward chicken and seafood, eating very little beef or pork. Seafood, in particular, is a favorite, likely influenced by her heritage and Massachusetts upbringing. Her father’s side of the family came to the U.S. from the Azores, a volcanic island in the middle of the Atlantic. Although her grandfather distanced himself from Portuguese traditions after immigrating, the family reconnected with their cultural roots before his passing. In recent years, Rebecca has gained a deeper understanding of her heritage and uncovered new aspects of her background that were previously unknown to her. Her mother, of Scottish and English descent, adds another layer of cultural influence, along with a mix of Portuguese and Italian elements from her wider family.

Daily, Rebecca prefers simple, wholesome meals, and staples in her home cooking include fresh fish like cod, vegetables, and rice. She also loves spicy Thai food. Generally, she gravitates toward light, nourishing meals with lean proteins and fresh ingredients. She enjoys snacks too, with nachos being a lifelong favorite, something she considers more of a meal than a snack. She’s also a fan of sushi, tacos, and a proper pizza. Rebecca describes herself as someone who eats “like a bird,” having always loved vegetables even as a child. On the sweeter side, she adores chocolate mousse and dark chocolate treats, and her go-to indulgent snack is Sour Patch Kids.

Given her Portuguese roots and love for seafood, Portuguese seafood rice feels like a perfect dish for Rebecca. Different than Spanish paella, this dish has a comforting, soupy texture that’s ideal for summer. Made with clams, mussels, shrimp, short-grain rice, garlic, fresh tomatoes, white wine, and topped with fresh cilantro, it’s a vibrant, flavorful dish that speaks to both her heritage and palate. Check out the recipe below! 

 

 

Portuguese Seafood Rice (Arroz de Marisco)

*Serves: 4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 4 medium tomatoes, deseeded and chopped
  • 1 cup short-grain rice (Carolino rice if available)
  • 1/2 cup dry white wine
  • 3 cups fish stock (can substitute with vegetable/chicken broth)
  • 10 raw shell-on shrimp
  • 8 ounces mussels, cleaned and debearded
  • 8 ounces clams, scrubbed clean
  • Juice 1 lemon and zest
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt & pepper, to taste
  • 1/4 cup Fresh cilantro, chopped, plus extra for garnish
  • Chili oil of choice to serve (Momofuku Chili Crunch Oil is a good one to use)
  • Lemon wedges, to serve

Directions

  1. Scrub clams and mussels well under cold water. Discard any with broken shells or that don’t close when tapped.  Rinse the shrimp and set everything aside.
  2. In a deep skillet, heat the olive oil over medium heat.
  3. Sauté the onion until soft (about 5 min), then add garlic, cilantro, and peppers. Cook another 3 minutes.
  4. Stir in the tomatoes, bay leaf, paprika, and salt and pepper to taste. Simmer for about 5 minutes.
  5. Stir in the rice to coat it in the sauce.
  6. Add the wine, let it reduce slightly, then pour in the fish stock. Bring to a simmer.
  7. Cover and simmer over low-medium heat for 10–12 minutes, stirring occasionally so the rice doesn’t stick.
  8. Fold the mussels, clams, and shrimp into the rice. Cover again and cook for an additional 10 minutes, until the clams and mussels have opened and the shrimp are pink and cooked through.
  9. Discard any clams or mussels that don’t open.
  10. The dish should be slightly saucy, but if needed, add a splash more stock or water to loosen it up.
  11. Garnish with fresh cilantro, drizzle with chili oil, and serve with fresh lemon on the side.
  12. Serve and enjoy!