ENJOY THE BEST PORTUGUESE RECIPES
FILLET OF PORK WITH WHITE CLAMS
Ingredients: 200 ml white wine, 800 g pork, 800 g clams, 3 garlic cloves, 2 tablespoons paprika, lemon, sprig of coriander, 2 bay leaves, lard, salt and pepper.
Cut the meat cut into cubes and season with pepper, crushed garlic, bay leaves, salt, pepper and white wine. Marinate for about 4 hours. Meanwhile, soak clams for 2 hours in salted water, to remove sand and then rinse well with tap water. In a large skillet, heat the lard, lay off the drained meat and cook, occasionally stirring, until golden. Pour the marinade and cook for 2 minutes, then add the clams. When the clams open up, add the chopped coriander. Mix all well and serve immediately with the lemon parts and boiled potatoes or chips.
Ingredients: 300 g mussels, 100 g canned tomatoes, 250 g shrimps, 150 g penne pasta, 50 ml olive oil, salt, pepper, 50 g garlic, 100 g onion, 20 g lemon juice, 20 ml white wine, 100 g Portuguese chouriço sausage.
Place the pasta in boiling water for two minutes (add a little oil to the water to prevent the pasta from sticking). Drain and pour cold water over pasta. Place the pan called cataplana (from which the dish took its name) on fire, add olive oil, garlic and onion and the chouriço sausage cut in slices. Next add tomatoes, shrimps, mussels, pasta, wine, lemon juice and seasonings. Cover the cataplana and cook for 15 minutes.
MADEIRA STYLE SHISH-KA-BOB
Ingredients: 1 kg of sirloin, 2 onions, 2 garlic heads, 5-7 bay leaves, coarse salt.
Put the garlic cloves and bay leaves into a mortar and smash completely. Cut the meat into cubes and stick it alternately with the previously cut onion onto a laurel tree stick. Season it with the smashed garlic and bay leaves. Next, sprinkle the meat with the salt and roast it on both sides. When it is ready, remove the excess salt by hitting one shish-ka-bob against the other. Serve with polenta and red wine.
Ingredients: 1.5 – 2 kg of octopus,1 medium onion, 2 cloves of garlic, 1 spoon of oil, 1 spoon of olive oil, 200 ml of red wine, 500 g of potatoes, 1 piri piri pepper, 1 teaspoon of sweet pepper, salt, pepper.
Cut the octopus into pieces and leave it to drain. It is preferable to use small octopuses – the big ones, after arranged and cleaned, should be beaten on the fl at surface with a round-shaped stick. Fry chopped onions in oil and when they become brown, add the octopus. When the liquid evaporates, gradually pour wine and add salt, sweet and black pepper. The quantity of wine and cooking time depends on the quality of octopus. When the octopus becomes tender, add potatoes cut in quarters and leave everything on heat until it boils. Potatoes may be substituted with white rice.