Arroz de lampreia

The star ingredient in this classic Portuguese stew is lamprey fish. The dish consists of sautéed onions, olive oil, wine, smoked sausage, rice, and lamprey, which is cut into smaller pieces and then marinated in a combination of vinegar, wine, various herbs, and its blood. All the ingredients are combined and cooked until the stew thickens and develops its typical dark brown color. The dish is mainly associated with the northern parts of the country, and it is traditionally prepared between January and April when lampreys are in season.