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Arroz de bacalhau com chouriça
ingredientes
Lombos de bacalhau (300g)
Arroz carolino (300g)
Chouriça tradicional (200g)
Tomate (400g)
Salsa (20g) Azeite (1 dl)
Vinho branco (1 dl)
Cebola (1)
Alho (4 dentes)
Água de cozedura de bacalhau (1,5l)
Louro (2 folhas)
preparação
1. Cozer o bacalhau na água, com louro (1), alho (1) e um fio de azeite e fazer lascas finas
2. Cortar a chouriça em cubos e refogar
3. Quando estiver tostada, juntar um pouco do vinho, a cebola picada, alho (3) e louro (1), deixar refogar mais um pouco
4. Adicionar o tomate pelado e cortado em cubos e o restante vinho, deixar ferver até evaporar o álcool
5. Acrescentar o arroz e lentamente juntar a água de cozedurado bacalhau (1,5l)
6. Na fase final de cozedura do arroz juntar o bacalhau
7. Retificar o tempero (sal e pimenta) e finalizar com salsa picada e um pouco de piri-piri a gosto