Arroz de Lampreia with a Twist

Ingredients

• 1 lamprey, cleaned and cut into pieces (500g / 1.1 lb) 1 lamprey, cleaned and cut into pieces (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup Arborio rice (200g) 1 cup Arborio rice (200g)
• 2 cups fish or vegetable broth (470ml) 2 cups fish or vegetable broth (470ml)
• 1/4 cup white wine (60ml) 1/4 cup white wine (60ml)
• 1 bay leaf 1 bay leaf
• 1/4 cup fresh parsley, chopped (15g) 1/4 cup fresh parsley, chopped (15g)
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the lamprey pieces to the pot and cook for about 5 minutes, until they start to brown slightly.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
4. 4.
   Add the Arborio rice to the pot and stir well to coat it with the flavors.
5. 5.
   Pour in the fish or vegetable broth, add the bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Stir in the chopped parsley, cilantro, and lemon juice. Adjust the seasoning if needed.
9. 9.
   Serve the Arroz de Lampreia hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Lamprey — Make sure to clean the lamprey thoroughly before cooking. Remove the skin and any excess fat. Cut it into pieces for easier handling.

Tips & Tricks

• If you can't find lamprey, you can substitute it with eel or another firm-fleshed fish.
• For a richer flavor, you can add a splash of red wine to the dish.
• Serve the Arroz de Lampreia with a side of lamprey sauce for an extra indulgence.
• Make sure to use Arborio rice or another short-grain rice variety to achieve the desired creamy texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Arroz de Lampreia as a main course, accompanied by a fresh green salad and crusty bread. Garnish with additional fresh herbs for a pop of color.

Presentation advice

Present the Arroz de Lampreia in a large serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle some fresh herbs on top for an added touch of freshness.