Este arroz de lingueirão é um prato profundamente algarvio, que capta a essência do mar num prato de arroz cremoso e reconfortante. O lingueirão, com o seu sabor salgado e textura única, é a estrela desta receita simples mas elegante, perfeita para um almoço de fim de semana que celebra os sabores autênticos de Portugal.

Ingredientes

  • 300gr Lingueirão depurado
  • 300gr Arroz carolino
  • 1/2 Pimento cortado em brunesa
  • 1 Cebola finamente picado,
  • 3 Dentes de alho finamente picados
  • 1 Colher de sopa de concentrado de tomate
  • 2 Cravinhos da Índia
  • 1 Folha de louro
  • Estames de açafrão
  • 1 Malagueta seca finamente picada
  • Sal
  • Folhas de coentros grosseiramente picadas
  • 100ml Vinho branco

Preparação

  1. Lave o lingueirão e coloque-o numa panela ao lume (sem água) até abrirem, reserve o liquido que sai do lingueirão, retire-o da casca, corte ao meio e reserve.
  2. Faça um puxado com o azeite, a cebola, o alho, o louro, os cravinhos, a malagueta, o pimento e refresque com o vinho branco.
  3. Adicione o arroz, o liquido reservado do lingueirão, os estames de açafrão, o concentrado de tomate, água QB e tempere com sal.
  4. Quando o arroz estiver quase cozido, acrescente o lingueirão, as folhas de coentros.

Ready to dive into a truly authentic taste of the Portuguese coast? Here is the English version of this recipe.

Razor Clam Rice

This Arroz de Lingueirão, or Razor Clam Rice, is a classic dish from the Algarve region of southern Portugal, a place where rice and seafood dishes reign supreme. It’s a beautiful example of Portuguese comfort food, a “wet rice” (arroz malandrinho) that’s soupy, rich, and packed with the unmistakable sweet and briny flavour of the sea. It’s a celebration of simple, high-quality ingredients cooked with care.

The secret to this dish is using the flavourful liquor released by the razor clams as they open. This liquid gold forms the base of the cooking broth, ensuring that every single grain of Carolino rice—a short-grain variety perfect for absorbing flavour without turning mushy—is infused with a deep, savoury seafood essence. The addition of saffron, cloves, and chilli adds a subtle warmth and complexity that elevates the dish beyond a simple rice and clams.

This is a perfect one-pot meal for sharing with family and friends. It should be served immediately, while it’s still loose and brothy. For the best experience, garnish generously with fresh coriander, which adds a bright, citrusy note that cuts through the richness of the rice. All it needs is a simple green salad and a glass of crisp Vinho Verde to complete the meal.

Ingredients

  • 300g cleaned razor clams
  • 300g Carolino rice
  • 1/2 bell pepper, finely diced (brunoise)
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato concentrate
  • 2 whole cloves
  • 1 bay leaf
  • Saffron threads
  • 1 dried chilli, finely chopped
  • Salt
  • Coriander leaves, coarsely chopped
  • 100ml white wine
  • Olive oil

Method

  1. Wash the razor clams and place them in a pot over the heat (without water) until they open. Reserve the liquid that the clams release. Remove the clams from their shells, cut them in half, and set aside.
  2. Make a base by sautéing the onion, garlic, bay leaf, cloves, chilli, and bell pepper in olive oil. Deglaze the pan with the white wine.
  3. Add the rice, the reserved clam liquid, the saffron threads, and the tomato concentrate. Add enough water to cook the rice and season with salt.
  4. When the rice is almost cooked, add the reserved razor clams and the coriander leaves. Stir and serve immediately.