Originally from
Portugal, then to Brazil, influenced by India and Back
to Brazil! Truly a delicious International dish!
Ingredients:
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Marinade:
2 teaspoons each of dry mustard, cumin
1 teaspoon each of white pepper and fenugreek
2 teaspoons of ginger and crushed garlic
1 teaspoon of smoked Spanish paprika (Pimenton)
1/2 teaspoon cinnamon
1/3 cup of red wine vinegar
Shellfish:
1 1/2 pounds of uncooked shrimp
2 pounds of crab legs -- cooked
1/2 pound lobster tail -- cooked
Fry Pan Goodies:
1 stick butter & a couple of
scoops of bacon fat
1 large white onion (diced)
3 tablespoons crushed garlic
1 teaspoon each of cloves, cardamom, turmeric and
coriander
1/4 cup of tomato paste
2 teaspoons sea salt
1/2 cup of Sherry or more as needed
1/3 cup powdered sugar
Rice Cooker:
1 cup rice
2 cups chicken broth
1 teaspoon salt
Saffron
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Process:
1) cook the meat as
necessary
2) make the marinade and
add to the cooked meat and refrigerate
for 1/2 a day or overnight
3) sauté the onions and garlic in butter and bacon
fat... add Sherry and
fry pan spices
4) prepare your rice
5) mix the shellfish with
the sauce and simmer
6) pour over your rice
and serve!
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