📝 About This Recipe
A true jewel of Northern Portuguese gastronomy, Arroz de Lampreia is a seasonal masterpiece traditionally prepared between January and April. This dish features the prehistoric lamprey simmered in a rich, velvety sauce made from its own blood and high-quality red wine, resulting in a deep, earthy flavor profile that is both rustic and incredibly sophisticated. It is a soul-warming 'arroz malandrinho' (runny rice) that represents the pinnacle of Portuguese riverside culinary heritage.
🥗 Ingredients
The Lamprey and Marinade
- 1 large Fresh Lamprey (approx. 1.5kg, cleaned with blood reserved)
- 750 ml Red Wine (Full-bodied Portuguese wine like a Douro or Dão)
- 2 tablespoons Red Wine Vinegar (to stabilize the blood)
- 6 Garlic Cloves (smashed and peeled)
- 2 Bay Leaves (dried)
- 1 small bunch Parsley Stems (tied together)
- 1 teaspoon Black Peppercorns (whole)
The Rice Base
- 400 grams Carolino Rice (Traditional Portuguese short-grain rice)
- 100 ml Extra Virgin Olive Oil (High quality)
- 2 medium Onion (finely diced)
- 50 grams Chouriço de Carne (finely diced for depth)
- 50 grams Smoked Bacon or Salpicão (diced small)
- to taste Sea Salt
Finishing Touches
- 1/2 cup Fresh Parsley (finely chopped)
- 1 liter Boiling Water (as needed to adjust consistency)
👨🍳 Instructions
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1
Begin by cleaning the lamprey (or have your fishmonger do this). Scald the skin with hot water and scrape with a knife to remove the slime until the skin is smooth. Reserve the blood in a bowl mixed immediately with the red wine vinegar to prevent coagulation.
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2
Cut the lamprey into 2-inch thick steaks. Place them in a large ceramic or glass bowl with the red wine, smashed garlic, bay leaves, parsley stems, and peppercorns. Add the reserved blood/vinegar mixture. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
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3
When ready to cook, remove the lamprey pieces from the marinade and pat them dry. Strain the marinade through a fine-mesh sieve, reserving the liquid and discarding the solids.
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4
In a large, heavy-bottomed clay pot (traditional) or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and golden, about 8-10 minutes.
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5
Add the diced chouriço and bacon to the pot. Fry for 3-4 minutes until the fats render and the onion takes on a reddish hue.
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6
Carefully place the lamprey pieces into the pot. Sear them lightly for 2 minutes on each side to lock in the juices.
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7
Pour in the reserved marinade liquid. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the lamprey is tender but still holding its shape.
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8
Using a slotted spoon, remove the lamprey pieces from the pot and set them aside on a warm plate. Cover them to keep moist.
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9
Measure the liquid remaining in the pot. You want a 3:1 ratio of liquid to rice. Add enough boiling water to the pot to reach approximately 1.2 liters of total liquid.
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10
Taste the broth and season with sea salt. Remember the chouriço is salty, so adjust carefully.
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11
Add the Carolino rice to the boiling broth. Stir once, then cook uncovered over medium heat for about 12-15 minutes. The rice should be 'al dente' and the dish should remain very soupy (malandrinho).
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12
Two minutes before the rice is finished, return the lamprey pieces to the pot to reheat through.
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13
Turn off the heat. The rice will continue to absorb liquid, so serve immediately while it is still flowing. Sprinkle generously with fresh chopped parsley.
💡 Chef's Tips
Always use Carolino rice; its ability to absorb the sauce while releasing starch creates the essential creamy texture that long-grain rice cannot replicate. Do not overcook the lamprey in the initial stage, or it will become rubbery; it should be just tender. If the sauce looks too thin, you can whisk a teaspoon of flour into a bit of the cold marinade before adding it to the pot, though the blood usually thickens it perfectly. Cleaning the lamprey is the most difficult part; if you are not experienced, ask an expert fishmonger to prepare it and save the blood for you. Authentic lamprey rice must be 'malandrinho'—if it sits too long and becomes dry, add a splash of boiling water to loosen it before serving.
🍽️ Serving Suggestions
Pair this dish with a robust red wine from the same region, such as a Vinho Verde Tinto (served slightly chilled) or a Douro red. Serve with thick slices of toasted 'Broa de Milho' (Portuguese corn bread) to soak up the rich blood sauce. A simple side of blanched turnip greens (grelos) provides a bitter contrast that cuts through the richness of the dish. Follow the meal with a light, citrus-based dessert like a lemon sorbet to cleanse the palate after the intense flavors.