Sarrabulho rice (Viana do Castelo)

the meats are cooked in abundant water with parsley, onion, bay and salt.

Apart, a little sauté is prepared with the chopped onion, olive oil, parsley and bay leaf. water it with a little water in which the meats have cooked and let it boil. when the syrup is well refined and seasoned, rice is introduced. the syrup should be about 3 times the volume of the rice.

reserves the rest to add if necessary. in the middle of cooking the rice, add the blood and the meat, which in the meantime have shredded (with the exception of the colada). it moves very well and lets it finish cooking. rice is served as soon as it is ready, garnished with the cut meat of the colada and pieces of shredded meat that have been reserved for this purpose.