Preparation

Get the lamprey and reserve the blood.
Open the fish long, remove its head and cut into slices. Then place the lamprey to marinate in a container with the wine, the chopped garlic cloves, the sliced ​​lemon, the bay leaf, the parsley, salt and pepper to taste.
Sauté the onion and oil. Let it lightly brown and add the sliced ​​ham and pepper, together with a little liquid from the lamprey marinade. Let it cook for a while and insert the fish slices.
Add the rest of the marinade as needed. After it is well refined, add gradually the amount of water needed to cook the rice.
Let the rice cook, add the blood and serve.

Ingredients

  • 1 onion
  • 1 bay leaf
  • 1 lamprey
  • 1 lemon
  • 1 sprig of parsley
  • 1.5 dl of olive oil
  • 150 g of streaky ham
  • 2 slices of salpicão
  • 4 cloves of garlic
  • 5 dl of ripe red wine
  • 500 g of rice
  • salt and pepper q.s.