Arroz de Cozido à Portuguesa
Rich oven-baked Portuguese Carolino rice cooked in the intensely savory, aromatic broth from Cozido à Portuguesa, baked until golden with crisp slices of chouriço and morcela on top.
Ingredients
- • 350g Portuguese Carolino rice
- • 800ml rich Cozido broth (caldo gordo de cozido à portuguesa)
- • 1 onion, finely chopped, 2 cloves garlic minced
- • 100g Portuguese smoked chouriço, sliced into rounds
- • 50g blood sausage (morcela), sliced into rounds
- • 2 tbsp Portuguese extra virgin olive oil, 1 bay leaf, salt and pepper
Preparation Steps
Heat olive oil in an ovenproof casserole or Dutch oven over medium heat. Sauté chopped onion, garlic, and bay leaf for 5-6 minutes until translucent and aromatic.
Add the dry Carolino rice to the pan. Stir continuously for 2 minutes to coat every grain in the flavorful refogado oil until translucent.
Strain and bring the rich meat broth from the cozido to a boil. Pour 800ml of boiling broth over the rice. Season with a light pinch of salt and black pepper.
Arrange slices of chouriço and morcela across the surface of the rice. Transfer uncovered to a 200°C oven for 18-20 minutes until liquid is fully absorbed and the sausages and top rice grains are deliciously crisp and caramelized.