Dish

Arroz de tamboril

Monkfish rice

Arroz de tamboril is made by cooking rice with monkfish, tomatoes, onions, garlic, and a variety of herbs and spices. The dish is then finished with a splash of white wine and a sprinkle of fresh parsley. The result is a flavorful and aromatic dish that is sure to please. Arroz de tamboril is best served hot and fresh.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Rice Dish

Origins and history

Arroz de tamboril originated in Portugal, where it is a popular dish in coastal regions. The dish is often served at special occasions and family gatherings, and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free

Variations

There are many variations of arroz de tamboril, including arroz de marisco, which is made with a variety of seafood, and arroz de pato, which is made with duck. However, arroz de tamboril is one of the most popular variations.

Presentation and garnishing

Arroz de tamboril is traditionally served in a large, shallow dish with a sprinkle of fresh parsley. Some chefs also like to garnish the dish with a few sautéed shrimp or a slice of lemon. The presentation should be simple and rustic, reflecting the dish's humble origins.

Tips & Tricks

To make the perfect arroz de tamboril, be sure to use fresh and high-quality ingredients. The key to a flavorful and aromatic dish is to use a variety of herbs and spices, including bay leaves, paprika, and saffron. Also, be sure to cook the rice until it is tender and fluffy, but not mushy. This will ensure that the dish has the perfect texture and flavor.

Side-dishes

Arroz de tamboril pairs well with a variety of side dishes, including roasted vegetables, grilled meats, and salads. Some chefs also like to serve the dish with a side of crusty bread to soak up the flavorful sauce.

Drink pairings

Arroz de tamboril pairs well with a variety of wines, including Vinho Verde, Alvarinho, and Douro. For a non-alcoholic option, try serving the dish with a sparkling water or lemonade.