Easy Portuguese Cookbook: Recipes to Bring Home the Flavors of Portugal by Stacy Silva-Boutwell

Author:Stacy Silva-Boutwell [Silva-Boutwell, Stacy]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-06-01T22:00:00+00:00

Limpets and Risotto

LAPAS COM ARROZ

Prep time: 2 minutes | Cook time: 30 minutes

Once a year, in midsummer, my mother took us, with my Vavó Olinda and Vavô Fernando, to dive for lapas. I hoped to reemerge from the water with a rock piled high with limpets. My Vavô would be ready with his knife to pull them from the rock and drop them in a bucket of cold sea water. We would eat our fill of salty, sweet shellfish right there on the beach, and then my Vavó would make a rice dish with what was left. This dish is inspired by her and those long, magical summer days. SERVES 4 TO 6

2 pounds limpets, scrubbed

1 teaspoon sea salt, plus more if needed

2 tablespoons olive oil

2 tablespoons butter

2 shallots, minced

2 garlic cloves, minced

2 cups arborio rice

1 teaspoon Pimenta Moida

6 cups seafood or vegetable stock, warmed

1 cup Vinho Verde

½ cup shredded Parmigiano-Reggiano cheese

¼ teaspoon freshly ground black pepper

1 teaspoon minced fresh flat-leaf parsley

1.Run each limpet under hot water and remove from the shell. Set aside.

2.In a large skillet, heat the salt, olive oil and butter over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the rice and continue to cook until the rice is golden brown. Add the Pimenta Moida and stir to combine.

3.Pour 1 ladleful of the seafood or vegetable stock into the rice mixture and stir constantly. When rice has absorbed most of the liquid, add another ladleful and repeat until all the liquid has been absorbed. If the rice is not yet tender, add more stock and continue to stir until tender.

4.Add limpets and stir for 2 minutes. Add Vinho Verde and stir until absorbed. Add cheese and stir to combine. Stir in salt and pepper to taste. Sprinkle with parsley and serve hot.

EASY SUBSTITUTION:

If limpets aren't available, try this recipe with mussels or small cherrystone clams.

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