Portugal Recipes – Arroz Malandro
As its name implies, this recipe is made using several types of seafood like shrimp, clams, mussels, lobster, crab and scallops. The combination of shellfish used varies from region to region, according to the recipe, availability and price.
- 2.2 kg seabass
- 0.3kg tomato without seeds and skin
- 0.2kg onions
- 0.2kg green peppers
- 0.2kg red peppers
- 0.060kg garlic
- 0.5lt olive oil
- 0.4lt white wine
- 0.150kg fresh coriander
- 0.4kg Carolino rice
- 0.9kg prawns
- 0.030kg Gindungo – piri piri (from Angola)
- juice of half-1 lemon according to taste
- salt to taste
- handful of fresh parsley
- 2 bay leaves
- pinch black pepper
- Cut seabass into small cubes 3cmby3cm.
- Season with salt and lemon juice.
- Peel prawns and season with salt, pepper, lemon juice and garlic.
- With the bones of the seabass and the shells of prawns, make a fish broth.
- Put olive oil in a pan and fry the onions, tomato without seeds and skin, green and peppers and the garlic all chopped.
- Add a bit of wine.
- Then add the fish and prawn stock (broth) and leave to boil for 10 minutes.
- Add the Carolino rice and leave to boil for 15 minutes or until tender.
- Add the 2 bay leaves, salt, pepper, Gindungo from Angola and seabass cubes.
- Leave to boil on a Medium heat for around 8 minutes.
- Add the peeled prawns.
- Keep moving the rice with the spoon.
- Add the coriander.
- Season with salt and pepper.