Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Arroz de lingueirão is a fragrant, moist seafood rice dish from the Algarve.
The razor clams give the broth a delicate flavour, which should remain around the rice until serving.
Ingredients
- 700 g cleaned lingueirão (razor clams)
- 1½ cups rice
- 1 chopped onion
- 3 garlic cloves
- 2 chopped tomatoes
- 80 ml olive oil
- lingueirão broth
- Coriander
- Salt and pepper
Method
- Steam the lingueirão with a small amount of water until the shells open.
- Strain and reserve the broth.
- Sauté onion, garlic and tomato in olive oil.
- Add the rice and hot broth.
- When the rice is almost ready, add the lingueirão.
- Finish with coriander, keeping the rice loose and saucy.
Tips from Empório Portugal
- Strain the broth to remove sand.
- Razor clams are added at the end to prevent them from hardening.
- Serve immediately.
Possible substitutions in Brazil
- Vôngole clams or mussels can be used as adaptations.
- Long-grain rice works well.
Pairing
An Algarve white wine or Vinho Verde. Content intended for people over 18 years of age. 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.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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