Ponte de Lima-style sarrabulho rice

Ingredients

• 350 g braising beef
• 350 g bone-in chicken
• 350 g pork ribs
• 500 g carolino rice
• 1 chouriço sausage
• 1 onion
• 2 bay leaves
• 1 clove spice
• 1 tsp cumin
• 1 tbsp lemon juice
• Salt and pepper

Step-by-step method

1. Simmer beef, chicken, pork and chouriço in water with bay, onion, clove, salt and pepper until thoroughly cooked and tender.
2. Remove meat, discard bones, shred and strain broth; keep warm.
3. Bring about 1.6 litres broth to a boil, add rice and stir regularly.
4. Halfway through cooking, add shredded meats and chopped chouriço; keep adding broth for a loose, soupy rice.
5. Season with cumin and lemon, adjust salt and serve promptly.