By Chef H. Delgado
October 7, 2021
This week I bring you a recipe from Portuguese gastronomy. A very traditional dish that I have tasted on my latest vacation, and it conquered my palate. But before I start cooking, I would like to tell you a little more about the origin of this excellent rice dish.
The recipe is typical of the Alentejo region, which means "beyond the Tajo", a river that originates in Spain, crosses Portugal and flows into the Atlantic Ocean near Lisbon, the country's capital. This region is located in the southern half of Portugal, where rice fields abound.
Rice production in Portugal is a Muslim heritage. However, its cultivation was forbidden due to the risk of malaria. During the 19th century, planting gradually resumed, or at least officially, because it seems that rice never disappeared and became a source of enrichment for Portuguese agriculture.
Initially, this fantastic recipe was made from wild ducks. Possibly it arose as an alternative to reuse useless food. But it ends up becoming very famous, especially for the texture and flavor of the duck meat.
Well, here is my humble version of this tasty rice. I hope you like it and try to make it at home. You will see what fantastic flavor has this rice.
As always, I start by preparing the vegetables.
On the other hand, I prepared the duck breast.
Now we have all the ingredients to start cooking.
If you want to enjoy the complete Portuguese experience, click this link and enjoy.
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Have a Tasty Day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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