Arroz Paraense
Rice dish typical from Pará state.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Arroz Paraense reflects the confluence of indigenous, European, and African culinary traditions in the Amazon region. Indigenous ingredients and techniques blended with Portuguese influences and later adapted with ingredients from across Brazil, leading to this unique rice dish.
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Arroz Paraense is deeply ingrained in the culinary identity of Pará state, often served during special occasions and family gatherings. It represents the region's connection to the Amazon rainforest and its rich biodiversity.
Regional Identity
The dish is considered a staple of Pará cuisine and a symbol of the region's unique culinary heritage, distinguishing it from other Brazilian cuisines.
Festive Occasions
Arroz Paraense is frequently prepared for celebrations, festivals, and family meals, particularly during Círio de Nazaré, a major religious procession in Belém.
Amazonian Ingredients
The use of ingredients like jambu and tucupi showcases the Amazon rainforest's biodiversity and the importance of local ingredients in Pará cuisine.
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Arroz Paraense is characterized by its savory and umami-rich flavor profile, derived from dried shrimp, jambu (a local herb with a tingling sensation), and tucupi (a fermented cassava broth).
The predominant flavor is a balanced combination of the salty, briny taste of dried shrimp, the uniquely tingling and slightly grassy flavor of jambu, and the tangy, earthy flavor of tucupi. Onion, garlic, and peppers add aromatic complexity. The rice itself provides a neutral base that allows these flavors to meld together harmoniously. Sometimes, smoked fish or regional sausages are added, contributing a smoky and savory depth.
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Jambu Preparation
Jambu should be added towards the end of cooking to preserve its distinctive tingling sensation, which can diminish with prolonged heat.
Tucupi Balance
The amount of tucupi should be adjusted carefully, as it can impart a strong sour and earthy flavor. Taste and adjust as needed.
Shrimp Quality
Use good quality dried shrimp for the best flavor. Soaking the shrimp before cooking can help soften them and reduce excess saltiness.
Rice Selection
A long-grain rice is generally preferred, but any rice that cooks well and absorbs flavors effectively can be used.
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