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Recipe

Seafood Rice (Author Version)

Serves

10

Active Time

25 MIN

Origin

ALENTEJO

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Seafood Rice (Author Version)

During tomato season, there are no bad cooks.

— PORTUGUESE SAYING

In this seafood rice, I applied the techniques that I recognize as the most correct for preserving all the flavor of the seafood. I take this opportunity to draw attention to overcooking, which among us is generally inflicted upon seafood with great detriment to all. The seafood loses its flavor and hardens, but the one who loses most is its devoted appreciator. I cooked the rice in seafood stock, as is my habit, but then flavored it with two raw olive oils: one scented with cilantro and the other with the coral of the seafood. The results showed me that these emulsions were not superfluous.

THE RECIPE

Ingredients

Serves 10

  1. For the rice:
  2. Extra virgin olive oil – as needed (q.b.)
  3. Chopped garlic – 12 cloves
  4. Carolino rice – 800 g
  5. Cockles – 300 g
  6. Shrimp – 750 g
  7. Clams – 300 g
  8. Scarlet prawn (carabineiro) – 1.250 kg
  9. White wine – 0.5 l
  10. Piripiri – as needed (q.b.)
  11. Milled pepper – as needed (q.b.)
  12. For the emulsion:
  13. Extra virgin olive oil – as needed (q.b.)
  14. Coral from the scarlet prawns
  15. Chopped garlic – 5 cloves
  16. White wine – 1 dl
  17. For the shrimp broth:
  18. Seafood shells
  19. Water

Preparation

Open the bivalves in a little water, remove the meat from the shells, and reserve the broth and meat. Peel the shrimp and scarlet prawns, squeeze the heads, and reserve them. Reserve the coral for the emulsion. Boil the shells of the shrimp and scarlet prawns in enough water to cook the rice. Brown the chopped garlic in olive oil and add the rice. Involve it in the olive oil and pour over the prepared stock and white wine. When the rice is practically cooked, add the strained water from the bivalves. Separately, sauté the shrimp and scarlet prawns in a little extra virgin olive oil and add them to the already cooked rice. Also add the bivalves, mixing everything. Season with sea salt, ground pepper, and piripiri. Prepare the cilantro oil.

For the emulsion:

Brown the garlic in a thread of hot olive oil, pour in the white wine, and let it boil a little. Emulsify the hot preparation in a blender cup, adding the scarlet prawn coral and a thread of extra virgin olive oil.

Presentation

Arrange the rice in the center of the plate and flavor it with the cilantro oil and the coral emulsion.

Olive Oil Suggestion:

To brown the garlic and cook the rice, use mild olive oils with plenty of aroma and flavor, such as those from Ribatejo, northern Alentejo, or the Beiras. To sauté the shrimp and scarlet prawns, it is highly recommended to do so with olive oil from Moura or Trás-os-Montes.