Arroz de Tamboril com Gambas
This is an approximation of the recipe I was served at Sagres Restaurant while I was filming season 2. It is a wonderful combination of fish and rice and wine and spices; it’s easy to understand why it’s been on their menu for 40 years. Obviously they should keep their recipe private, but I think you’ll find this comes close.
I found the recipe from continent feed website.
1 lb cubed monkfish
8-10 shrimp, head and peels removed
3 cups water
1 cup rice
1 cup white wine
1 chopped sweet red pepper
1 chopped onion
1 chopped tomato
1 tbsp tomato paste
1 bullion fish cube
3 chopped garlic cloves
2 bay leaves
Olive oil to taste
Salt to taste
Pepper to taste
Paprika to taste
Parsley to garnish
Place a large saucepan over medium heat. Add your shrimp, bullion fish cube, and water and let cook for 20 minutes. In the meantime, heat your olive oil in a large dutch oven pan and add your onion, garlic, and pepper. Sauteé for 5-10 minutes until soft. Once done, add your tomatoes and white wine. Toss in your monkfish, rice, bay leaves, salt, and pepper. By this time, the shrimp will be close to finishing. Add the broth into the pan. You want to let this simmer on low heat for 20 minutes. About 5 minutes before the rice is ready, add in your shrimp and parsley. Serve immediately and enjoy!
being prepared on the stovetop
- Use fresh seafood: Choose fresh monkfish and shrimp for the best flavor and texture. Fresh seafood should have a mild, briny smell and firm, moist flesh.
- Clean and devein shrimp: Remove the shrimp shells, but leave the tails intact for presentation. Devein the shrimp by making a shallow cut along the back and removing the dark vein.
- Cut monkfish into uniform pieces: Cut the monkfish into evenly-sized pieces, around 1.5 inches (4 cm) in size, to ensure consistent cooking.
- Sauté aromatics: Cook the onions, garlic, and bell peppers in olive oil over medium heat until they are softened and fragrant. This will form the flavor base for the dish.
- Toast the rice: Add the rice to the pan and cook it for a few minutes until lightly toasted. This will help the rice absorb the flavors of the dish and give it a better texture.
- Use high-quality fish stock: Use a good-quality fish stock or broth to ensure a rich, flavorful result. You can also use a combination of fish and vegetable stock.
- Season the dish: Add seasonings such as paprika, saffron, and salt to taste. Be careful not to over-season, as the fish stock and seafood will contribute to the dish’s overall flavor.
- Cook the rice: Add the stock to the pan and bring it to a simmer. Cook the rice for about 10-12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
- Add seafood at the right time: Add the monkfish and shrimp to the pan when the rice is almost cooked. This will ensure that the seafood doesn’t overcook and become tough.
- Cover and let rest: After adding the seafood, cover the pan and let it cook for a few more minutes until the rice is fully cooked and the seafood is opaque. Turn off the heat and let the dish rest, covered, for about 5 minutes to allow the flavors to meld.
- Garnish and serve: Before serving, garnish the dish with chopped fresh parsley and lemon wedges for a burst of color and flavor. Serve Arroz de Tamboril com Gambas with crusty bread or a simple green salad to complete the meal.
By following these tips, you can create a delicious Arroz de Tamboril com Gambas that showcases the flavors of fresh seafood and aromatic rice.