📝 About This Recipe
Arroz de Grão is a quintessential Portuguese 'arroz malandrinho'—a loose, slightly saucy rice dish that embodies the soul of Mediterranean home cooking. This recipe marries buttery chickpeas with aromatic laurel and smoky chouriço, creating a hearty texture that is both rustic and refined. It is a testament to the Portuguese philosophy of turning simple pantry staples into a deeply flavorful, warming masterpiece.
🥗 Ingredients
The Aromatics
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (dried)
- 100 grams Smoked Portuguese Chouriço (sliced into thin rounds or half-moons)
The Base and Grains
- 1.5 cups Carolino Rice (traditional Portuguese short-grain rice; Arborio is a good substitute)
- 400 grams Cooked Chickpeas (1 can, drained and rinsed thoroughly)
- 1 large Ripe Tomato (grated or finely chopped, skin discarded)
- 1 teaspoon Sweet Paprika (Pimentão doce)
- 1/2 cup White wine (dry variety like Vinho Verde or Pinot Grigio)
Liquid and Finishing
- 4 cups Chicken or Vegetable Stock (kept hot in a separate saucepan)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Fresh Cilantro or Parsley (roughly chopped)
👨🍳 Instructions
-
1
In a heavy-bottomed pot or a traditional 'tacho', heat the olive oil over medium heat until shimmering.
-
2
Add the sliced chouriço to the pot and sauté for 3-4 minutes until the fat renders out and the edges become slightly crispy.
-
3
Lower the heat slightly and add the diced onion and bay leaves. Sauté for about 5 minutes until the onion is translucent and golden.
-
4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
-
5
Add the grated tomato and sweet paprika. Cook for 3-5 minutes, stirring occasionally, until the tomato breaks down into a thick paste (refogado).
-
6
Pour in the white wine to deglaze the pan, scraping up all the flavorful brown bits from the bottom. Let it simmer until the alcohol smell dissipates and the liquid reduces by half.
-
7
Add the Carolino rice to the pot. Stir well for 2 minutes to toast the grains slightly and ensure every grain is coated in the flavorful oil and tomato base.
-
8
Add the drained chickpeas to the pot and stir gently to combine with the rice.
-
9
Pour in 3.5 cups of the hot stock. The ratio for 'arroz malandrinho' is higher than standard rice to keep it saucy. Season with salt and pepper.
-
10
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly.
-
11
Simmer for 15-18 minutes. Check at the 12-minute mark; if the rice has absorbed too much liquid, add the remaining 0.5 cup of hot stock.
-
12
Once the rice is tender but still has a slight bite (al dente), turn off the heat. The dish should still look quite wet and 'runny'.
-
13
Stir in half of the chopped cilantro or parsley. Cover and let the rice rest for 2 minutes—this is crucial for the texture.
-
14
Remove the bay leaves, garnish with the remaining fresh herbs, and serve immediately in deep bowls.
💡 Chef's Tips
Always use Carolino rice if possible; its ability to absorb flavor while releasing starch creates the signature creamy but loose texture. If using canned chickpeas, rinse them very well to remove the metallic taste of the canning liquid. Keep your stock hot on a side burner; adding cold stock to the rice shocks the grain and ruins the even cooking process. Don't overcook the rice; it should be served immediately as it will continue to absorb liquid and lose its 'malandrinho' (saucy) character if it sits too long. For a vegetarian version, omit the chouriço and add a teaspoon of smoked paprika to maintain that signature smoky depth.
🍽️ Serving Suggestions
Serve alongside a simple grilled white fish like sea sea bream or cod. Pair with a crisp, chilled Vinho Verde to cut through the richness of the chouriço. Accompany with a side of 'Salada Montanheira' (diced tomato, cucumber, and peppers with oregano). A crusty piece of sourdough or 'Pão de Mafra' is perfect for soaking up the extra sauce at the bottom of the bowl. Finish the meal with a light dessert like poached pears in red wine.