European
Portugal - Side Dishes
Arroz de Pitáu com Camarão
Chef's Menu Description
Figueira da Foz's famous coastal specialty: Carolino rice prepared with a rich reduction of river prawn or ray liver (pitáu), garlic, olive oil, vinegar, and sweet paprika.
Ingredients
- • 300g Portuguese Carolino rice
- • 250g prawns, peeled (shells reserved for broth)
- • Pitáu paste: 3 cloves garlic, 1 tbsp sweet paprika (pimentão doce), 2 tbsp white wine vinegar, 3 tbsp olive oil
- • 800ml rich prawn shell broth, 1 bay leaf, salt and fresh coriander
Preparation Steps
1
Phase 1
Simmer prawn heads and shells with water and bay leaf for 15 minutes. Strain and keep hot.
2
Phase 2
Crush garlic with paprika, vinegar, and olive oil in a mortar to form the traditional aromatic pitáu paste.
3
Phase 3
In a pot, warm the pitáu paste for 1 minute until fragrant. Add Carolino rice, toasting for 1 minute. Pour in hot prawn broth and simmer for 13 minutes.
4
Phase 4
Stir in prawns and cook for 2 minutes until pink and tender. Garnish with chopped coriander and serve hot and saucy.