How to make Arroz de Tamboril

Why cooks start here

Arroz de Tamboril is cooked the way the Atlantic coast cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.