Arroz de tamboril: monkfish rice
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Portugal (coastal)
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Description
The monkfish rice of Portugal — one of the most celebrated arroz dishes, made from a combination of monkfish (tamboril), shellfish (clams, prawns), and short-grain rice in a rich tomato and shellfish stock. Tamboril is prized for its firm, dense, sweet flesh and the extraordinary gelatin it releases during cooking — which thickens the rice to a creaminess that no other fish achieves. The technique combines elements of a seafood braise and a pilaf: the monkfish is first sautéed briefly to develop colour, removed, the base is built, the rice is added and cooked in the fish stock, and the fish returns only at the end for the final 5 minutes.
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The Thread
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Flavour Context
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Pillars V — VII
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