350g rice, 1 lamprey, 2 dl olive oil, 1 onion and 1 bay leaf, 2 dl red wine, garlic, parsley, fried bread, water, salt, pepper, cumin.
Before the lamprey was abundant in the Rio Guadiana, but since the 1960s there has been a decline in capture, both due to the changes Rio has suffered and the construction of dams. Despite an almost prehistoric, and little appealing aspect, the lamprey is, by lands of the Guadiana, a much appreciated delicacy. Once prepared, remove the blood, the viscosity and the gut, put the marinades with blood, wine, salt, pepper and garlic and let it sit overnight. Bring the oil with the chopped onion, bay leaf and parsley. Once it is transparent, add the marinade. Cover the pan and let it cook over a low heat. Once cooked remove the lamprey with a little broth. Add the water and mix the rice. After the cooked rice, add the bits of the lamprey and serve. Accompany with fried bread.