Arroz de Lampreia
Lamprey rice, a popular dish made with rice cooked in the same sauce used for Lampreia à Bordalesa, incorporating the lamprey meat.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Antiga Casa Ze da Guida
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Lamprey has been consumed since Roman times, with evidence suggesting its presence on Iberian tables for centuries. The bordelaise preparation, emphasizing wine and richness, likely emerged with influences from French culinary traditions. Arroz de Lampreia utilizes the bordelaise sauce and lamprey meat in a rice dish, showcasing a practical and flavorful way to enjoy this unique ingredient.
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Arroz de Lampreia is often associated with special occasions and celebrations, particularly during the lamprey season in the early months of the year. It reflects Portugal's long history of seafaring and riverine cultures, and its willingness to embrace unique and sometimes challenging ingredients.
Seasonal Delicacy
Lamprey is a seasonal ingredient, typically available from January to April. Arroz de Lampreia is therefore often enjoyed during this time, making it a celebratory dish associated with the early months of the year.
Regional Variations
While the basic concept remains the same, regional variations in the recipe exist. Some regions might use different types of rice or add extra ingredients like smoked sausage or other types of meat.
A Unique Culinary Experience
Due to the unusual nature of lamprey, eating Arroz de Lampreia is considered a unique and adventurous culinary experience. It's a dish that often sparks conversation and challenges diners to step outside their comfort zones.
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Rich, savory, and intensely flavored with lamprey blood and wine. Expect an earthy, slightly metallic taste balanced by garlic, onion, and bay leaf.
The dominant flavor comes from the lamprey itself, which possesses a unique, almost liver-like taste profile. The lamprey's blood is crucial, providing depth and a slightly metallic note that defines the dish. Red wine, garlic, onion, and bay leaf contribute savory and aromatic layers, while the rice absorbs these flavors, creating a deeply infused, comforting dish. Some variations might include other spices like cloves or black pepper for added complexity. The overall impression is a powerful, umami-rich experience.
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Sourcing Lamprey
Fresh, high-quality lamprey is essential. If fresh lamprey is unavailable, frozen can be used, but ensure it is properly thawed and of good quality.
Blood Collection and Preservation
The lamprey's blood is a crucial ingredient. Collect it carefully during the cleaning process and reserve it for later use. Some recipes suggest adding a touch of vinegar to prevent coagulation.
Rice Selection
Use a short-grain or medium-grain rice variety that absorbs flavor well. Carolino rice, a Portuguese variety, is a popular choice.
Wine Pairing
Serve with a robust red wine, preferably one from the Douro or Vinho Verde regions of Portugal, to complement the richness of the dish.
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