Arroz de Sarrabulho um clássico da gastronomia portuguesa

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and minced garlic, sauté until translucent.

Stir in the diced pork shoulder and cook until browned on all sides.

Add the paprika, black pepper, and salt, mixing well to coat the meat.

Pour in the chicken broth and add the bay leaf. Bring to a boil.

Reduce heat and let it simmer for about 30 minutes, or until the pork is tender.

Stir in the rice and sliced blood sausage, ensuring everything is well combined.

Cover the pot and cook on low heat for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork, remove the bay leaf, and stir in the chopped parsley before serving.

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