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Sónia Maria Rodrigues Quintela posted an update
Arroz malandrinho de peixe com gambas e um prato tipico portugueso arroz pica no chao (arroz corrido de galinha com sangue), “cabidela de galinha’.
Arroz malandrinho de peixe com gambas e um prato tipico portugues arroz pica no chao (arroz corrido de galinha com sangue),”cabidela de galinha’
Translated from Spanish
Sol Damiani, Carmen Velasco and Orsolya Csernák2 Comments-
Level:
Scoolinary Team
Welcome to our community, Sónia! 🎉
Comfort food, no doubt! Both dishes bring a deep sense of tradition and bold flavors to the table. The contrast between the seafood-forward *arroz malandrinho* and the rich, earthy depth of *cabidela* is fascinating-two expressions of Portuguese soul in a single post! I’m curious, how do you balance the acidity in the *cabidela* so that it enhances rather than overpowers the dish? Every chef seems to have their own secret touch! Would love to hear yours. 🔥👨🍳
Level:
Scoolinary Team
Welcome to our community, Sónia! 🎉
Comfort food, no doubt! Both dishes bring a deep sense of tradition and bold flavors to the table. The contrast between the seafood-forward *arroz malandrinho* and the rich, earthy depth of *cabidela* is fascinating—two expressions of Portuguese soul in a single post! I’m curious, how do you balance the acidity in the *cabidela* so that it enhances rather than overpowers the dish? Every chef seems to have their own secret touch! Would love to hear yours. 🔥👨🍳
1a year agoTranslated from Spanish
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Level:
Scoolinary Team
What a delicacy of typical Portuguese dishes! That malandrinho rice with shrimp looks spectacular.
I’m very curious about “arroz pica no chão”, especially the use of the touch of blood in the galinha’s head. Do you have any tricks or tips to get that texture and depth of flavor?
Thanks for sharing with the community! 🫶🏻
Level:
Scoolinary Team
Que delícia de pratos típicos portugueses! Esse arroz malandrinho com gambas parece espetacular.
Estou muito curioso sobre o “arroz pica no chão”, especialmente pelo uso do toque de sangue na cabidela de galinha. Tens algum truque ou dica para conseguir essa textura e profundidade de sabor?
Obrigado por compartilhar com a comunidade! 🫶🏻
a year agoTranslated from Spanish
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