O Arroz de Tamboril é um dos pratos de arroz malandrinho mais amados em Portugal. É uma refeição reconfortante e cheia de sabor a mar, onde a textura firme do tamboril e a suculência do camarão se juntam a um arroz cremoso. Perfeito para um almoço de domingo em família, este prato é a prova de que os melhores sabores nascem da simplicidade de bons ingredientes.

Ingredientes

  • Azeite
  • Cebola
  • Alho
  • Louro
  • Salsa
  • Pimento
  • Tamboril
  • Camarão
  • Vinho Branco
  • Caldo de Marisco
  • Arroz Carolino
  • Limão

Preparação

  1. Faz-se um refogado com azeite, cebola, alho, louro e salsa. Quando a cebola estiver translúcida, junta-se um tomate grande maduro, e meio pimento picado e deixa-se apurar.
  2. De seguida coloca-se os cubos de tamboril (se conseguirem comprar fresco, é bem melhor), camarão descascado, e um pouco de vinho branco, e deixa-se cozer 5 minutos. Junta-se também um caldo de marisco.
  3. Junta-se água (1 chávena de arroz > 3 de água), e quando estiver a ferver junta-se o arroz.
  4. Quando estiver apurado rega-se com sumo de limão, e está pronto a servir.

For a taste of the sea, Portuguese-style, here is a beloved classic, translated for your kitchen.

Monkfish Rice

This classic Portuguese “wet rice” dish, Arroz de Tamboril, is the ultimate seafood comfort food. It’s a hearty, flavourful, and soupy rice dish where firm, meaty chunks of monkfish and succulent prawns are cooked in a rich, tomato and pepper-infused broth. The use of arroz carolino, a Portuguese short-grain rice, is key to achieving the signature creamy texture, as it releases its starch beautifully while still retaining a slight bite.

The secret to a truly exceptional monkfish rice lies in the quality of the broth. While a store-bought stock cube works, you can elevate the dish immensely by making your own simple fish stock. If you buy a whole monkfish, use the head and bones; otherwise, the shells from the prawns will make a wonderful, flavourful base. Just simmer them with some onion, carrot, and parsley while you prepare the other ingredients.

This dish is best served immediately, straight from the pot, with a generous squeeze of fresh lemon juice to brighten the flavours. A sprinkle of fresh, chopped coriander (instead of or in addition to parsley) at the very end adds a burst of freshness that cuts through the richness of the rice. Serve with a crisp Vinho Verde for a truly authentic Portuguese experience.

Ingredients

  • Olive oil
  • Onion
  • Garlic
  • Bay leaf
  • Parsley
  • Bell Pepper
  • Monkfish
  • Prawns (Shrimp)
  • White Wine
  • Seafood Stock
  • Carolino rice (or other short-grain rice like Arborio)
  • Lemon

Preparation

  1. Make a *refogado* (a flavour base) by gently frying the onion, garlic, bay leaf, and parsley in a good amount of olive oil. When the onion is translucent, add one large, ripe, chopped tomato and half a chopped bell pepper and let it cook down until the flavours have melded.
  2. Next, add the monkfish (cut into cubes) and the peeled prawns. Add a splash of white wine and let it cook for about 5 minutes. Stir in the seafood stock.
  3. Add the water (use a ratio of 3 parts water to 1 part rice). When the water comes to a boil, stir in the rice.
  4. Cook until the rice is tender and has absorbed most of the liquid, but the dish remains moist and slightly soupy. Finish with a generous squeeze of fresh lemon juice, and it’s ready to serve.