Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘arroz

Octopus Fillets with Rice/Filetes the Polvo com Arroz do Mesmo

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This dish is common across the north of Portugal and uses the octopus to provide an intense flavoured stock in which to cook a moist risotto served with long crispy strips fried in a light batter. Octopus is normally boiled before it is used in a dish such as Polvo à Lagareiro in which the octopus is grilled to achieve a crispy texture on the outside while remaining soft on the inside. Since my post on Polvo à Lagareiro the number of tips on how to properly boil an octopus has increased yet again… My favourite is to hold the octopus by its head over a boiling pot of water and dip the end of the tentacles three times (about 10 cm into the water) then finally adding the whole octopus. This is done to achieve a nice curly finish at the end of the tentacles. My new preferred tip is to use an un peeled onion to provide a richer colour and a cork from a wine bottle…

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Written by Pedro Rebelo

July 12, 2011 at 7:06 am

Posted in Fish, Recipes/Receitas

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Tomato Rice/Arroz de Tomato

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This is a quintessential Portuguese side dish, accompanying grilled or fried fish and meat. Numerous variations render it dry (“seco”), wet (“a correr” or “malandrinho”), with peppers etc… Although not usually eaten on its own like a risotto it can easily become the centrepiece of a meal as in a cult road restaurant near Pombal which constantly distributed clay pots of just made tomato rice amongst its many tables as guests helped themselves to all kinds of bite sized fried delicacies such as bolos de bacalhau, rissois, croquetes and many more… This is a basic recipe which can either be served immediately (wet) or let dry slightly so it gains a slightly creamier texture.

Tomato Rice

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Written by Pedro Rebelo

April 22, 2010 at 1:01 pm

Posted in Recipes/Receitas, Side Dishes

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Cockle Rice with Petinga/Arroz de Berbigão com Petinga

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This dish combines two key flavours of Portuguese cooking: rice cooked in a light shellfish stock and crispy fried fish. This is a slight variation on the traditional seafood “running” rice using risotto to produce a rich and creamy finish. I didn’t call the dish itself “cockle risotto” as this does not follow the Italian technique for cooking risotto rice. The fried fish used here are small sardines (fishing these is forbidden in most countries) but any kind of small fry should work. The rice can also be served on its own as a main dish.

Cockles/Mexilhão

Cockles/Berbigão

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Written by Pedro Rebelo

July 13, 2009 at 7:15 am

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