📝 About This Recipe
This classic Portuguese comfort dish is a vibrant celebration of spring, featuring tender sweet peas nestled in a bed of perfectly seasoned, aromatic rice. Rooted in the traditional 'arroz malandrinho' style, this recipe balances a slight sauciness with the savory depth of a chouriço and onion base. It is a versatile staple found in family kitchens from Lisbon to Porto, offering a bright and soul-warming accompaniment to any meal.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 1 Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 piece Bay leaf (dried)
- 1/4 cup Portuguese Chouriço (finely diced for smoky depth)
The Rice and Liquid
- 2 cups Arroz Agulha or Carolino rice (long-grain or short-grain Portuguese varieties)
- 4 cups Chicken or Vegetable stock (hot, low sodium)
- 1/4 cup Dry white wine (optional, for acidity)
The Stars and Seasoning
- 2 cups Sweet green peas (fresh shelled or high-quality frozen)
- 1 tablespoon Tomato paste (for a hint of color and umami)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh cilantro or parsley (roughly chopped)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional 'tacho', heat the olive oil over medium heat until shimmering.
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2
Add the finely diced onion and the bay leaf. Sauté for 5-6 minutes until the onion is translucent and just beginning to turn golden.
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3
Stir in the diced chouriço. Let it render its smoky red fat for about 2 minutes, which will flavor the entire dish.
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4
Add the minced garlic and tomato paste. Stir constantly for 1 minute to cook out the raw metallic taste of the tomato paste.
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5
Pour in the rice. Stir well for 2 minutes to toast the grains slightly, ensuring every grain is coated in the flavorful oil and aromatics.
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6
If using white wine, pour it in now to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by half.
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7
Add the hot stock to the pot. Increase the heat to bring the liquid to a gentle boil.
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8
Season with sea salt and black pepper. Remember that the stock and chouriço contain salt, so taste before adding too much.
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9
Stir in the peas. If using fresh peas, add them now; if using frozen, wait until the rice has cooked for 5 minutes.
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10
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes.
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11
Check the rice at the 15-minute mark. For a traditional 'malandrinho' style, the rice should be tender but the dish should still have a little moisture/sauce.
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12
Remove from heat. Discard the bay leaf and gently fold in the fresh cilantro or parsley.
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13
Let the rice rest, covered, for 2-3 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use hot stock to ensure the rice cooks evenly and the temperature in the pot doesn't drop. For a vegetarian version, omit the chouriço and add a teaspoon of smoked paprika to maintain that signature depth. If you prefer a drier rice (arroz solto), use a 1:2 ratio of rice to liquid; for the wetter Portuguese style, use 1:2.5 or 1:3. Avoid stirring the rice too much once the lid is on, as this can release too much starch and make it gummy. If using frozen peas, do not thaw them beforehand; adding them frozen helps preserve their bright green color.
🍽️ Serving Suggestions
Serve alongside 'Filetes de Pescada' (fried fish fillets) for a quintessential Portuguese lunch. Pairs beautifully with roast chicken or 'Frango no Churrasco'. Accompany with a crisp, chilled Vinho Verde to cut through the richness of the olive oil. Top with a squeeze of fresh lemon juice just before eating to brighten the sweet pea flavor. Serve as a main course with a side of crusty Alentejo bread and a simple tomato salad.