Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Arroz de lampreia marks the arrival of spring along the Minho and Douro rivers, when this ancient fish returns to northern Portuguese tables.
It requires very fresh lamprey and careful cleaning — the flavour is intense, between the sea and the river, and the rice must absorb the broth without losing the identity of the fish.
As with many Portuguese recipes, there are variations by region, family and cook — with white or red wine in the stew, cod added in some houses, or lampreia de ovos as an out-of-season symbolic alternative.
Ingredients
- 1 fresh lamprey (about 1.2 kg)
- 350 g of carolino rice
- 1 large onion
- 4 cloves of garlic
- 200 ml dry white wine
- 1.2 l of fish broth
- 2 ripe tomatoes
- Olive oil, bay leaves, parsley and pepper
- Salt, to taste
Method
- Clean the lamprey carefully, removing the slime, then cut it into thick slices and set aside.
- Sauté onion and garlic in olive oil until golden; add chopped tomato and let it reduce.
- Add the lamprey and sear it for two minutes on each side, then add the white wine.
- Let the alcohol evaporate and add hot broth to cover the fish.
- Cook for five minutes and remove the lamprey; keep warm.
- Add the rice to the broth and cook until it becomes creamy, like loose and saucy rice.
- At the end, return the lamprey to the rice just long enough to heat through; do not overcook it or it may break apart.
- Finish with chopped parsley and serve immediately.
Tips from Empório Portugal
- Lamprey must be purchased on the day, from a trusted supplier.
- Do not cook the lamprey too much in the rice — the meat will become tough.
- Out of season, lampreia de ovos is a symbolic alternative, with a distinct profile — a traditional sweet, not a substitute for the fish.
Possible substitutions in Brazil
- Lampreia de ovos is a traditional Portuguese sweet sometimes associated with the season; it is not a culinary substitute for fresh lamprey.
- Homemade fish broth greatly improves the result compared to industrial cubes.
Pairing
A fresh white Vinho Verde or a Douro white wine. For people over 18 years old; drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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