Arroz de Tamboril

Name: Arroz de Tamboril
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 6 tbsp olive oil; 1.5 lbs monkfish fillets, cubed; 1/2 cup yellow onion, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1/2 cup canned tomato puree; 6 oz dry white wine; 4 cups fish broth; 2 cups Arborio rice; 1/4 tsp saffron threads; 1 cup frozen peas; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped

An elegant Portuguese seafood rice dish featuring tender monkfish nestled in a fragrant saffron and tomato broth with peas. A restaurant-quality dish that's surprisingly approachable.

55 minMediumServes 4440 cal/serving

PortugueseDinnerStovetopPescatarian

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

6 tbsp olive oil
1.5 lbs monkfish fillets, cubed
1/2 cup yellow onion, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1/2 cup canned tomato puree
6 oz dry white wine
4 cups fish broth
2 cups Arborio rice
1/4 tsp saffron threads
1 cup frozen peas
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped

Instructions

1

Warm the 4 cups fish broth in a saucepan and dissolve the 1/4 tsp saffron threads in it. Set aside.
2

Season the 1.5 lbs cubed monkfish fillets with 1/2 tsp salt and 1/4 tsp black pepper.
3

Heat 6 tbsp olive oil in a large risotto pot or wide shallow pan over medium-high heat. Sear the monkfish for 2-3 minutes on each side until golden. Remove and set aside.
4

In the same pot, reduce heat to medium. Saute the 1/2 cup finely diced yellow onion until softened, about 3 minutes.
5

Add 4 minced garlic cloves and cook for 1 minute. Stir in 2 tbsp tomato paste and cook for 1 minute.
6

Add the 2 cups Arborio rice and stir to coat with the oil, about 2 minutes.
7

Deglaze with 6 oz dry white wine, stirring until mostly absorbed, about 2 minutes.
8

Add the warm saffron 4 cups fish broth 1 cup at a time, stirring frequently and waiting for liquid to be mostly absorbed before adding more, about 20-25 minutes.
9

Stir in 1/2 cup canned tomato puree halfway through the broth additions.
10

When the rice is nearly tender, return the monkfish to the pot, nestling it into the rice. Add the 1 cup frozen peas and cook for 5 more minutes until the monkfish is cooked through (internal temperature 145°F).
11

Adjust seasoning and serve garnished with 2 tbsp chopped fresh parsley.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

What is Arroz de Tamboril?

An elegant Portuguese seafood rice dish featuring tender monkfish nestled in a fragrant saffron and tomato broth with peas. A restaurant-quality dish that's surprisingly approachable. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

How much time should I plan for Arroz de Tamboril?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 8 (25 minutes): "Add the warm saffron 4 cups fish broth 1 cup at a time, stirring frequently and waiting for liquid to be mostly absorbed before adding more, about 20-25 minutes."

What internal temperature should Arroz de Tamboril reach?

For Arroz de Tamboril, the target internal temperature is 145 F (about 65 C), given in step 10. A probe thermometer removes the guesswork.

What does deglazing do in Arroz de Tamboril?

Step 7 reads: "Deglaze with 6 oz dry white wine, stirring until mostly absorbed, about 2 minutes." The browned bits stuck to the pan are concentrated flavor. The liquid in step 7 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for arborio rice in Arroz de Tamboril?

The entry for Arroz de Tamboril calls for 2 cups Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

How long does Arroz de Tamboril keep?

Refrigerate what is left of Arroz de Tamboril within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Broa side
Peri-Peri Sauce sauce
Aletria dessert

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.