Petingas with Tomato Rice | Portuguese Recipe | Traditional Dish

INGREDIENTS:

• 12 clean jars
• 3 cloves of garlic
• 1/2 lemon juice
• Parsley (to taste)
• White corn flour (to taste)
• Olive oil (to taste)

For the tomato rice:

• 1 large tomato
• 1 onion
• 3 cloves of garlic
• 1 bay leaf
• Concentrated tomato (to taste)
• 250g of rice
• 750 ml of water
• Salt (to taste)
• Olive oil (to taste)

PREPARATION:

Preheat the airfryer to 200°C for about 5 minutes or heat the oil in the frying pan.

For the petingas: after cleaning and washing the petingas very well, season with the chopped garlic cloves, drizzle with half the lemon juice, and season with salt to taste. Mix everything well so that the petingas pick up the flavor of the garlic and lemon. Leave to marinate for approximately 20 minutes. Pass the petingas one by one through the corn flour.

Grease the airfryer basket with olive oil. Place the petingas in the airfryer basket, ensuring that they are not overlapping.

Bake the petingas in the airfryer at 200°C for around 25 minutes. The time may vary depending on the size of the petingas and the power of your airfryer. It may be helpful to shake the basket halfway through the cooking time to ensure the petingas cook evenly.

For the tomato rice: Start by washing a large tomato and cutting it into pieces. Place them in a tall glass and use a magic wand to crush the tomato. In a pan, add the olive oil and let it heat up. Add the chopped onion and garlic and let it brown. Add the bay leaf, concentrated tomato and crushed tomato pulp and mix everything together. Add the previously washed rice and mix everything together. Add boiling water (three times the amount of rice so that it becomes "naughty") and stir. Season with salt and mix everything together and bring to a boil. Cover and let it cook for about 10 minutes, stirring occasionally until it is cooked, still with broth.

Remove the petingas from the airfryer when they are golden and cooked inside. Serve the hot petingas accompanied by tomato rice.