ingredient
Lampreia
By Carlos Prata
A prized seasonal delicacy from the Minho, where this ancient jawless fish is prepared in a rich rice dish cooked in its own blood.
The lamprey is one of Portugal's most coveted seasonal ingredients, available only from January to April when it migrates up the rivers of northern Portugal. This eel-like jawless fish has been consumed since Roman times and commands high prices during its short season.
The signature dish is arroz de lampreia, where the fish is cooked in its own blood with rice, red wine, and onions. Monção and Penafiel are the traditional capitals of lamprey season, with restaurants drawing devotees from across the country.