Arroz carreteiro (rice with dried beef)

Method

1. The day before, desalt the carne seca: cut it into 3 cm cubes, rinse and cover with cold water; keep in the fridge for 24 hours, changing the water 4 times.
2. Drain the beef, cover it with fresh water in the pressure cooker and cook 20 minutes once it starts hissing. Let the pressure out, drain and shred with two forks, discarding thick fat.
3. Boil 900 ml of water in a kettle. Slice the onion into thin half-moons, chop the garlic and cut the calabresa sausage into diagonal slices and the bacon into cubes.
4. In a wide pot over medium heat, heat the oil and brown the bacon and calabresa for 5 minutes, stirring now and then. Add the onion and cook for 2 minutes until translucent; add the garlic and stir for 1 minute. Add the carne seca and fry for 2 minutes.
5. Add the rice and bay leaf and stir for 1 minute until coated. Before the rice sticks, pour in the boiling water, stir while scraping the bottom, half-cover and cook over medium-low heat for about 18 minutes until the water is absorbed. Push a fork to the bottom: if there is still water, give it 2 more minutes.
6. Turn off the heat and keep covered for 5 minutes. Taste before salting (the carne seca and calabresa are already salty). Serve with the chopped parsley, freshly ground black pepper and lime wedges to squeeze over.