Country: Portugal Servings: Serves 4

Ingredients

• lamprey – 1 whole / approx. 1 kg
• white rice – 1.5 cups / 300 g
• onion – 1 large / 150 g, chopped
• garlic cloves – 3 cloves, minced
• olive oil – 3 tbsp / 45 ml
• bay leaves – 2 leaves
• red wine – 1 cup / 240 ml
• water – 4 cups / 960 ml
• salt – to taste
• black pepper – to taste
• parsley – 1/4 cup / 15 g, chopped
• smoked paprika – 1 tsp / 2.5 g

Instructions

1. Begin by cleaning the lamprey; soak it in vinegar water and scrape off the slime. Cut into 3-inch pieces.
2. Heat olive oil in a pot and sauté onions and garlic until golden brown.
3. Add the lamprey pieces to the pot and pour in the red wine, letting it simmer until the alcohol evaporates.
4. Introduce the bay leaves, smoked paprika, water, salt, and pepper. Bring to a gentle simmer and cook for 40 minutes.
5. Rinse the rice until the water runs clear. Add the rice to the pot and mix well.
6. Cook until the rice is tender and has absorbed most of the liquid, around 20 minutes. Adjust seasoning with salt and pepper.
7. Sprinkle chopped parsley over the stew before serving.

Substitutions

• lamprey -> eel or sardines for a similar texture
• red wine -> port wine for a richer flavor
• white rice -> arborio rice for creamier texture

Enhancements in the Next Evolution

• Marinate the lamprey in red wine for several hours to enhance the flavor.
• Add chili flakes for a hint of spice.
• Use a fish or seafood stock instead of water for a deeper taste.