Arroz de Sarrabulho com Charcutaria SEL - Chef Henrique Sá Pessoa *2estrelas Michelin*

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

blood sausage

🥗Healthier: vegan sausage

💰Cheaper: pork sausage

Vegan sausage offers a plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

Cut pork leg into cubes and marinate in blood, red wine, garlic, salt, and pepper for about 6 hours.

Prepare other ingredients: onion, carrot, garlic, thyme, cilantro stems, blood sausage, chorizo, bacon, and pork belly.

Slice the chorizo and blood sausage into rounds.

In a large skillet, heat a drizzle of olive oil and add the marinated pork leg.

Once the pork starts to brown, add the bacon and pork belly to enhance the flavor.

Cook the meat for about 10-12 minutes until it begins to soften.

Add chopped onion, carrot, and garlic; cook for 1-2 minutes until fragrant.

Add a tablespoon of salt and optionally some cilantro for flavor.

Measure the rice using a full moon-shaped cup for three servings.

Cook the mixture for another 5 minutes, stirring occasionally.

Once the meat is well browned, add the onion, garlic, cilantro stems, and continue to sauté for 1-2 minutes.

Deglaze the pan with red wine, ensuring it is hot to evaporate the alcohol quickly.

Add chicken broth, using double the amount of rice, and incorporate the sliced chorizo and blood sausage.

Bring to a boil, then reduce heat and simmer for about 15 minutes until the rice is cooked.

Prepare a mixture of the leftover marinade and about 4 tablespoons of blood to add at the end.

Once the rice is cooked, incorporate the blood mixture carefully to avoid coagulation.

Mix well, allowing the heat from the rice to cook the blood and enhance the flavor.

Optionally, add a splash of vinegar to balance the flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens