marisco lambe lambe por chef Berê

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Experience the vibrant flavors of Brazilian and Portuguese cuisine with "Marisco Lambe Lambe," a seafood and rice dish reminiscent of paella. This delightful main course features succulent mussels, a medley of colorful vegetables, and fragrant spices, making it a feast for both the eyes and the palate.

Ingredients

🍅 1 large or 2 medium tomatoes, diced
🧅 1 large or 2 medium onions, diced
🫑 1 large green bell pepper, diced
🫑 1 large red bell pepper, diced
🫑 1 large yellow bell pepper, diced
🧄 4-6 cloves garlic, minced
🌶️ Small amount of Pimenta Dedo-de-Moça (Chili Pepper), minced
🫒 Generously use Gallo Clássico Extra Virgem Olive Oil
🦪 500g-1kg mussels half-shell, marinated in lemon
🍚 2-3 cups cooked rice
🧂 Salt
🌶️ Pepper
🌶️ 1-2 teaspoons Hikari Colorau (Paprika/Annatto powder)

Instructions

1- Prepare the Vegetables:

Dice the tomatoes, onion, and all the bell peppers
Mince the garlic and chili pepper
Arrange them in piles in a large paella pan
Season with salt and pepper

2- Sauté Vegetables:

Drizzle a generous amount of Gallo Clássico Extra Virgem Olive Oil over the vegetables in the paella pan
Place the pan on the Fischer Gas Stovetop using two high-heat burners
Sauté the vegetables until they soften, mixing them thoroughly

3- Prepare Mussels:

In a separate pot, cover the mussels with water and bring them to a boil
Boil for approximately 30 seconds
Remove and drain using a plastic strainer with green handles
Marinate the drained mussels in lemon for about two hours in a small ceramic/clay bowl

4- Cook Rice:

In another pot, cook the rice until soft with some liquid remaining

5- Combine Ingredients:

Once the vegetables are sautéed, add the marinated mussels to the vegetable mixture
Mix well, ensuring mussels heat through and absorb the flavors

6- Finalize the Dish:

Add the pre-cooked rice to the paella pan with the mussels and vegetables
Sprinkle 1-2 teaspoons of Hikari Colorau over the rice for color
Drizzle more olive oil over the entire dish
Mix all ingredients thoroughly until well combined and flavors meld

7- Serve:

Serve the dish directly from the paella pan, encouraging guests to share in this communal main course
Consider pairing it with red wine

Prep Time: 2 hours (including marinating)
Cook Time: 30 minutes
Total Time: 2.5 hours
Servings: 4-6
Calories: Approx. 400 per serving
Protein: Approx. 20g
Fat: Approx. 15g
Carbohydrates: Approx. 50g
Equipment: Large paella pan, Fischer Gas Stovetop, small ceramic/clay bowl, plastic strainer with green handles