7 Pará-style rice recipes to break away from the traditional version 2026

Ellen Lindercamp
7 Pará-style rice recipes to break away from the traditional version - Walfosbrand.com
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Full of characteristic ingredients, the cuisine of the Northern region has everything to surprise you. Therefore, see below some recipes for Pará-style rice that go beyond the traditional and bring a taste of the sea to your meal.

1. Simple Pará-style rice

Ingredients

  • 200g of desalted dried shrimp
  • 3 cups of pre-cooked white rice
  • 400 ml of cooked tucupi
  • 1/2 bunch of chicory
  • 1 bunch of pre-cooked jambu
  • Salt to taste
  • Oil

Preparation method

  • In a pan, heat the olive oil and add the shrimp and chicory. Stir well to cook.
  • Add the rice, mix with the other ingredients, and pour in the tucupi.
  • Bring to a boil, add a little salt, the jambu, and mix again;
  • Transfer to a serving dish and serve.

    • 2. Pará-style rice with shrimp head juice

    Ingredients

    • 1 kg of rice
    • 1 kg of shrimp
    • 2 liters of pre-cooked tucupi
    • 2 bunches of cooked jambu
    • Onion to taste
    • Garlic to taste
    • Salt to taste
    • Oil

    Preparation method

  • Separate the shrimp heads, blend them in a blender, strain the liquid, and set aside.
  • In a pan, add the olive oil and sauté the shrimp with the onion, garlic, and salt;
  • When golden brown, add the rice, mix with the other ingredients, and pour in the shrimp liquid;
  • Add the jambu, mix everything together, add a little water, and then the tucupi;
  • Once the rice is cooked, transfer it to a serving dish and serve.

    • 3. Pará-style rice with chicory

    Ingredients

    • 700 g of rice
    • 400 g of shrimp
    • 300 g of jambu
    • 600 ml of tucupi
    • 1 chopped onion
    • 1 bunch of chicory
    • 3 sweet peppers
    • 5 cloves of garlic
    • 1/2 bunch of parsley
    • 1 pinch of curry
    • Basil to taste
    • Black pepper to taste
    • Salt to taste
    • Oil

    Preparation method

  • In a saucepan, add olive oil and sauté half the amount of garlic and onion until golden brown;
  • Add the green onions, basil, chicory, bell pepper, and jambu, and mix well;
  • Add the shrimp, mix again, and let it cook for about 5 minutes;
  • Add the curry, a little tucupi, mix everything together, turn off the heat and set aside;
  • In another pan, heat olive oil and sauté the remaining garlic and onion until golden brown;
  • Add the rice, a little salt, mix, and let it sauté a little longer;
  • Add water until it covers all the rice and let it cook with the pot covered for 5 minutes;
  • When the rice is almost cooked, add the tucupi to finish cooking;
  • When it's almost ready, pour in the contents of the other pan and mix with the rice;
  • Cook a little longer, transfer to a serving dish and serve.

    • 4. Pará-style rice with crab

    Ingredients

    • 1 kg of rice
    • 500 g of crab meat
    • 500g of pink shrimp
    • 250g of salted shrimp
    • 1 liter of tucupi
    • 200 ml of coconut milk
    • 4 bunches of cooked jambu
    • 1 glass of water
    • 1 bunch of parsley
    • 1 green bell pepper
    • 2 onions
    • 2 lemons
    • Garlic to taste
    • Black pepper to taste
    • Salt to taste
    • Oil
    • Oil

    Preparation method

  • In a pan, add oil to fry 1 onion and then add the rice;
  • Cover the rice with tucupi and let it cook until it's dry;
  • In another pan, add olive oil, 1/2 onion, 1/2 bunch of parsley, bell pepper, black pepper and sauté everything;
  • Next, add the crabmeat, coconut milk, a pinch of salt, and let it all simmer until the liquid evaporates.
  • Clean the pink shrimp, wash them with the juice of the lemons and, in another pan, cook them with water;
  • Add 1/2 onion, 1/2 bunch of parsley, black pepper, salt and let it cook until there is little broth left;
  • Combine the rice with the crab and shrimp, then mix everything together;
  • Transfer to a serving dish, garnish with the salted shrimp and jambu, and serve.

    • 5. Pará-style rice with a mix of bell peppers and shrimp

    Ingredients

    • 1 kg of rice
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 1 green bell pepper
    • 2 cloves of garlic
    • Squid rings to taste
    • Mussels to taste
    • Freshwater shrimp and pink shrimp to taste
    • Jambu to taste
    • Chicory to taste
    • Fresh herbs to taste
    • Chopped onion to taste
    • Salt to taste
    • Shrimp broth made with shrimp heads
    • Tucupi
    • Palm oil
    • Oil

    Preparation method

  • In a pan, add the olive oil, palm oil, garlic, and onion, and sauté until golden brown;
  • Add the chopped bell peppers, jambu, chicory, half of the green herbs and mix well;
  • Add the seafood, mix, and let it simmer for about 10 minutes;
  • Add the rice, then the shrimp broth and the tucupi in the same proportion as the rice;
  • Add salt and the remaining herbs, and wait for the rice to cook;
  • Transfer to a serving dish and serve.

    • 6. Complete Pará-style rice

    Ingredients

    • 2 cups of rice
    • 500g of desalted shrimp
    • 250 ml of shrimp head broth
    • 550 ml of tucupi
    • 1/2 bunch of pre-cooked jambu
    • 1/2 bunch of parsley
    • 1/2 chopped tomato
    • 1/2 chopped onion
    • 1 clove of garlic
    • Salt to taste
    • Oil

    Preparation method

  • In a pan, add a little oil to brown the garlic and onion;
  • Add some shrimp for flavor, the rice, 250 ml of tucupi, the broth, and let it cook covered;
  • When the rice is almost cooked, add the remaining tucupi, the tomato, the green onions, the shrimp, and mix;
  • Add the jambu, season to taste, and serve.

    • 7. Functional rice from Pará

    Ingredients

    • 500g of fresh, peeled shrimp
    • 200 g of brown rice
    • 200g of sautéed jambu
    • 250 ml of tucupi
    • 100 ml of water
    • 4 cloves of processed garlic
    • Red bell pepper to taste
    • Leeks to taste
    • Chopped tomato to taste
    • Chopped onion to taste
    • Chopped chives to taste
    • Chopped cilantro to taste
    • Annatto to taste
    • Black pepper to taste
    • Coconut butter
    • Pink salt to taste

    Preparation method

  • In a saucepan, add the rice, cover with water, bring to a boil, drain, and set aside.
  • In another pan, boil the tucupi with a little leek and then set aside;
  • Heat a third pan, melt some butter, sauté the shrimp for 5 minutes and set aside;
  • In another pan, add a little butter, the remaining leek, the bell pepper, the onion, the tomato, the scallions, and mix;
  • Add the pre-cooked rice, garlic, and salt, and mix well while sautéing;
  • Pour in the boiled tucupi and water, and let the rice cook until it reaches the desired consistency.
  • Add the cilantro, jambu, and sautéed shrimp, and let it cook for 4 minutes;
  • Add the remaining spices, mix everything together, and serve.

    • Anyone who loves seafood will surely adore these options. But how about expanding your menu even further? Check out these shrimp recipes to prepare different types of dishes with this delicious ingredient.



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    Author

    Ellen Lindercamp

    As a former restaurant owner switched reporter, Ellen brings a unique perspective to Walfos. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.



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