In Portuguese: Arroz de Lampreia
Ingredients for 3 to 4 people:
- 1 lamprey
- kitchen salt as sufficient
- 350g rice
- 3,5dl red table-wine
- 1 soupspoon vinegar
- 3 cloves garlic
- 1 onion
- salt and pepper, to taste
- 2dl olive-oil
- 1 bay leaf
- chopped parsley
Directions:
Prepare the live lamprey, pouring boiling water over it.
Then scrape it thoroughly with thick kitchen salt, to remove its skin.
When it is skinned, wash it in cold water and drain it.
Now place it in a large basin with the vinegar, make a deep incision between the eyes for it to bleed, then cut off its head.
Now extract the long tripe which goes from head to tail, and which should come out whole and complete; to achieve this, make another deep incision near the anus, cutting all around the hole near
the tail and taking care not to pierce it.
Keep the blood.
to prepare the lamprey rice:
Cut the lamprey in pieces and place it in a deep bowl together with the wine, the crushed garlic, the bay leaf, salt and pepper.
Place the minced onion in a pan, then add a little of the marinade and let it boil for a short time.
Add the lamprey and, little by little, the rest of the marinade and sufïicient water for the rice to remain wet and pulpy when cooked.
Now add the well-washed and drained rice and bring to the boil.
After boiling for some minutes, add the blood, and let it boil 5 minutes longer.
Taste and rectify the seasoning.
Serve immediately, so that it should not dry, sprinkling the lamprey-rice with chopped parsley.
Bom apetite !!
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