Arroz de Tamboril com Gambas

Arroz de Tamboril com Gambas is one of those dishes I will never forget. I was served this recipe at Sagres Restaurant while filming Season Two of Maria’s Portuguese Table, and I knew immediately I had to share it. A rich, deeply flavored rice with monkfish and shrimp, slow-cooked with tomatoes, white wine, and aromatics — it is the kind of meal that makes you understand why Portuguese seafood cooking has such a devoted following. This Arroz de Tamboril com Gambas recipe is my best approximation of what I tasted that day.

What is Arroz de Tamboril com Gambas?

Arroz de Tamboril com Gambas translates simply as monkfish and shrimp rice, and it is a beloved dish along the Portuguese coast. Tamboril — monkfish — is prized in Portuguese cooking for its firm, meaty texture and mild, sweet flavor. It holds up beautifully in a wet rice dish without falling apart, making it ideal for this kind of slow-cooked preparation. Combined with shrimp, white wine, tomatoes, and a good fish stock, the rice absorbs all of those flavors as it cooks, resulting in something that is much more than the sum of its parts. This dish has been on the menu at Sagres Restaurant for over 40 years for good reason. The base recipe used here comes from the [Continent Feed website](YOUR OUTBOUND LINK HERE), adapted from the version I encountered while filming.

How to Make This Recipe

This Arroz de Tamboril com Gambas comes together in one pot, which is part of its appeal. You start by building a quick shrimp broth — shrimp, a fish bouillon cube, and water simmered for 20 minutes. While that cooks, you sauté your aromatics low and slow in a dutch oven: onion, garlic, and red pepper in good olive oil until soft. Then tomatoes and white wine go in, followed by the monkfish, rice, and bay leaves. The shrimp broth gets added next and the whole thing simmers together for about 20 minutes. The shrimp go in during the last five minutes so they don’t overcook. This is a dish that rewards patience — don’t rush the aromatics and don’t walk away from the rice once the broth goes in.

Tips for the Best Arroz de Tamboril com Gambas

• Cut the monkfish into uniform pieces around 1.5 inches so everything cooks at the same rate.
• Don’t skip making the shrimp broth — it is what gives the rice its depth. A plain water substitute will not deliver the same result.
• Toast the rice in the pan for a couple of minutes before adding the liquid. It helps the grains absorb flavor without going mushy.
• Use a good quality white wine — nothing you wouldn’t drink. The wine is prominent in this dish and a bad one will show.
• Add the shrimp only in the last five minutes. They cook fast and rubbery shrimp will ruin an otherwise great dish.
• Let the finished dish rest, covered, for five minutes off the heat before serving. The flavors meld and the rice finishes cooking through.
• Garnish with plenty of fresh parsley and a wedge of lemon right before serving for brightness.

This dish really does require a good dutch oven to cook evenly and hold heat through the long simmer. This Lodge dutch oven is the one I’d recommend — it works on any stovetop and will last you forever.

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Serving and Storing

Arroz de Tamboril com Gambas is best served immediately, straight from the pot. The rice will continue absorbing liquid as it sits, so don’t let it wait too long. Serve it in wide bowls with crusty bread on the side to catch every bit of the broth. Leftovers can be refrigerated for up to two days, though the rice will be much softer when reheated. Add a small splash of water when reheating in a pan over low heat to loosen it up.

Arroz de Tamboril com Gambas

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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.

• Author: Maria Lawton

Ingredients

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

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Instructions

1. Place a large saucepan over medium heat. Add the shrimp, bullion fish cube, and water and let cook for 20 minutes.

2. In the meantime, heat your olive oil in a large dutch oven pan and add onion, garlic, and pepper. Sauteé for 5-10 minutes until soft.

3. Once soft, add tomatoes and white wine. Toss in the monkfish, rice, bay leaves, salt, and pepper. By this time, the shrimp will be close to done.

4. 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 the shrimp and parsley. Serve immediately and enjoy!

Notes

being prepared on the stovetop

 

1. 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.
2. 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.
3. Cut monkfish into uniform pieces: Cut the monkfish into evenly-sized pieces, around 1.5 inches (4 cm) in size, to ensure consistent cooking.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.

Love Portuguese seafood dishes? Try my Bacalhau à Brás or Azorean Roasted Octopus next.