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Prato é receita de família do chef Josué dos Santos, responsável pelo Braza Gastronomia e La Coppa, restaurantes do Allianz Parque
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A moqueca de arraia é uma receita afetiva do chef Josué dos Santos | Divulgação Braza Gastronomia
60 minutos
Tempo
1 cumbuca
Quantidade
Médio
Dificuldade
A turnê Tempo Rei, de Gilberto Gil, desembarca em São Paulo no mês de abril. Quem for assistir aos shows do camarote poderá provar uma receita afetiva, que está na família do chef Josué dos Santos, há décadas: a moqueca de arraia.
O chef é o responsável pelos restaurantes Braza Gastronomia e La Coppa, ambos pertencentes ao Grupo GSH e localizados no Allianz Parque, casa do Palmeiras, que receberá os shows.
A seguir, confira a receita da Moqueca de Arraia e de seus acompanhamentos, o arroz de coco e o feijão de leite.
Moqueca de Arraia
Arroz de coco
Feijão de leite
Moqueca de Arraia
1. Lave a arraia com limão e marine com sal e pimenta.;
2. Prepare a base da moqueca refogando cebola, alho e pimentão no azeite de dendê;
3. Depois de refogado, acrescente o leite de coco e deixe os sabores se incorporarem;
4. Cozinhe a arraia na marinada por aproximadamente 15 minutos;
5. Finalize com coentro, camarão, cebolinha e tomate garantindo um sabor irresistível.
Arroz de coco
1. Refogue a cebola e o alho;
2. Adicione o arroz e acrescente o leite de coco;
3. Cozinhe até atingir o cozimento ideal e o ponto desejado.
Feijão de Leite
1. Cozinhe o feijão como de costume;
2. Bata o feijão com leite de coco e finalize com os temperos frescos.
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