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PortugueseAuthentic Cuisine

Arroz de Tamboril

Serves 4 to 6 Entree rice, Pasta & Rice

Arroz de Tamboril

Arroz de Tamboril resonates with the simplicity of the Atlantic coast, where the sea's bounties meet the land's staples in everyday meals. In Portuguese homes, it's a dish that brings the ocean to the table without ceremony, relying on fresh monkfish and shrimp to speak for themselves. This version reflects the way it's casually prepared by family cooks, who measure olive oil generously and adjust salt by instinct.

The dish should offer a comforting embrace of tender rice, subtly infused with the sweetness of ripe tomatoes and the warmth of paprika. The monkfish and shrimp enrich the broth, creating a luscious, oceanic depth that clings to each grain of rice. A final flourish of fresh coriander adds a bright, herbal note, making every bite a nod to the coastal breeze.

Ingredients

  • 700 gmonkfish tail — cut into thick medallions
  • 250 gshrimp — peeled
  • 300 gcarolino rice
  • 1onion — finely chopped
  • 4 clovesgarlic — minced
  • 3ripe tomatoes — grated
  • 120 mldry white wine
  • 1.1 Lfish broth
  • 1 tspsweet paprika
  • 4 tbspfresh coriander — chopped
  • 5 tbspolive oil
  • to tastefine sea salt

Method

  1. Begin by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the monkfish tail cut into chunks. Sear the pieces until they are lightly golden on all sides, about 3-4 minutes. Remove the monkfish from the pot and set aside.
  2. In the same pot, add the remaining 2 tablespoons of olive oil. Lower the heat to medium and add the finely chopped onion and minced garlic cloves. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Grate the tomatoes directly into the pot, discarding the skins, and continue to cook until the mixture becomes thick and jammy, with a deep red color.
  3. Sprinkle in the sweet paprika and stir to combine, allowing the spices to bloom for about 1 minute. Add the carolino rice to the pot, stirring well to coat each grain in the aromatic oil. Continue stirring until the rice turns glassy and slightly translucent, about 2-3 minutes.
  4. Pour in the dry white wine, stirring to deglaze the pot and lift any browned bits from the bottom. Let the wine reduce slightly until it is mostly absorbed by the rice, releasing a fragrant aroma.
  5. Add the hot fish broth to the pot, stirring well to combine. Season with fine sea salt to taste. Return the monkfish to the pot, along with the shrimp, and bring the mixture to a gentle simmer. Allow the rice to cook, stirring occasionally, until it is tender but still has a slight bite, and the liquid has thickened to a loose, creamy consistency.
  6. Once the rice is cooked, remove the pot from the heat. Stir in the freshly chopped coriander, reserving a little for garnish. Let the dish rest for a couple of minutes to allow the flavors to meld.
  7. Serve the Arroz de Tamboril directly from the pot, garnished with the remaining coriander. The rice should be malandrinho, meaning it retains some liquid and is not dry, with the seafood perfectly cooked and tender.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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