Rice from the pan (Arroz da panela) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 184) by David Leite and Nuno Correia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano ham, prosciutto, or cooked meat of your choice for presunto.

  • Zosia on March 31, 2016

    This makes a delicious pot of perfectly cooked and very flavourful rice. I loved the idea of enriching it with the previous day's leftovers; it was particularly good mixed with the book's "black-eyed peas with onions and red pepper". I used Spanish chorizo in place of the serrano ham.

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