Arroz de sarrabulho

Step 1: Put the 14 oz boneless pork shoulder, 7 oz pork belly, 4 bone-in chicken thighs, 1 Portuguese chouriço, 1 onion, 2 bay leaves and 2 tsp salt in a large pot with the 10 ½ cups water. Bring to the boil, skim off the grey foam, then simmer gently for 1 hour 15 minutes, until the pork is tender.

Step 2: Lift out the meats. Strain and keep the broth; you need about 1.6 litres. Discard the chicken skin and bones and shred all the meat, slicing the chouriço into half-moons.

Step 3: In a wide, heavy pan, melt the 2 tbsp lard over a medium heat and cook the 1 onion and 3 cloves garlic for 8 minutes, until soft and golden.

Step 4: Add the 14 oz short-grain rice (carolino) and 2 tsp ground cumin and stir for 1 minute, until the grains are coated and shiny. Pour in 1.4 litres of the hot broth and simmer, stirring now and then, for 12 minutes.

Step 5: Stir in the shredded meat and the 9 oz cooked pig's blood. Keep stirring over a low heat for 4–5 minutes, until the rice turns dark brown and creamy and the blood is steaming hot right through. A common mistake is letting it go dry: it should be loose and soupy, so add more broth if needed.

Step 6: Season with ½ tsp black pepper and more salt if needed, and serve straight away with 1 lemon wedges and 2 tbsp parsley.