Like many Portuguese rice dishes, this can be made quite wet and soupy or firmer and more like risotto, depending on what you are serving it with. I like it to be quite soupy if I’m serving it with fish, but thicker and creamier if it’s to go with chicken.
By seeding the tomatoes you get all their sweet acidity without the wetness. If you wanted to make a meal of this, you could easily stir through some extras, such as drained tinned tuna, spinach or leftover roast chicken, and top with grated parmesan.
Time: 30 minutes
Serves: 4 as a side/2 as a main
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
4 medium-sized tomatoes, seeded and diced
200g carolino rice, risotto or long-grain rice
500ml hot vegetable or chicken stock
freshly ground black pepper
chopped coriander or oregano leaves, to serve
Heat the olive oil in a heavy-based lidded pan over a medium–low heat. Add the onion and sauté gently for about 15 minutes, until golden brown and translucent. Add the garlic and cook for 2 minutes, then add the chopped tomatoes. Cook for about 5 minutes, until the tomatoes begin to break down and release their juices.
Next, add the rice and cook, stirring, for a couple of minutes.
Finally, add the hot stock and a generous dose of salt and pepper. Bring to the boil over a high heat, then clamp on the lid, reduce the heat and simmer. Leave to cook for 15 minutes, without removing the lid.
After the cooking time has elapsed, lift the lid and taste to check the seasoning and that the rice is cooked. Fluff up the grains and return the lid. Leave to stand for a couple of minutes longer, then serve with a little chopped coriander or oregano.
Recipe taken from Lisbon by Rebecca Seal
Full of history and great food, and bursting with character, Portugal’s capital is one of Europe’s most charming cities. In Lisbon, Rebecca Seal shares her favourite recipes, inspired by her travels. Set on seven hills, Lisbon features world-class beaches, city views and wild forests. And the food is as diverse as the surroundings – from the bars in Bairro Alto to the cafes in Chiado, there’s something for everyone.
You can purchase Lisbon at cooked.com.
Published by Hardie Grant