Octopus & Tomato Salad with Lemon & Orange Vinaigrette

Recipe by Paula.

The Portuguese love their octopus and I think my mom prepares it the best. It is always tender and perfectly seasoned. This salad combines octopus with the bright flavours of tomatoes, citrus and herbs. The quail eggs are an elegant touch but if you can't find them, use regular eggs sliced into quarters. Enjoy!

Serves: 6

Ingredients:

Octopus:
3-4 lb octopus, cleaned and beak removed (thawed if frozen)
1 medium onion cut in half
2 garlic cloves, peeled
2 bay leaves
1/2 a lemon
1 tablespoon sea salt

Vinaigrette:
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
grated zest of 1 orange
grated zest of 1 lemon
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 tablespoon honey (or more if you want it sweeter)
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar (or more if you want it sharper)
1/2 cup olive oil
Salt and black pepper to taste

Salad:
6 quail eggs
3 cups grape tomatoes, cut in half
1/2 small red onion, sliced thinly and soaked in water for 10 minutes
3 tablespoons fresh chopped parsley
3 tablespoons fresh chopped mint
Salt and black pepper to taste

Directions:
1. Fill a large pot with two thirds full with water and bring to the boil. Add the onion, garlic, bay leaves and lemon to the water. Using tongs to hold the octopus, dip the octopus into water for 3 seconds then remove, repeat 3 times and then leave octopus in the water in a high simmer for 45 minutes - 1 hour or until tender.

2. Take the pot off the heat and add sea salt. Remove the octopus from the water after 5 minutes. Allow it to cool  down then slice the octopus into pieces.

3. In a bowl, whisk together the orange juice, lemon juice, zests, garlic, red pepper flakes, honey, mustard and vinegar. Slowly add the oil while you whisk to incorporate the ingredients. Season with salt and pepper to taste and set aside. The vinaigrette can be made ahead of time and kept in a jar until needed. Just shake the jar to combine the ingredients before dressing the salad.

4. Fill a small saucepan two thirds full with water and bring to the boil. Gently add the quail eggs and boil for 3 minutes. Remove the eggs with a slotted spoon and cool them down under cold running water. Peel the eggs carefully and cut them in half.

5. In a large bowl, combine the tomatoes, octopus, onion, parsley and mint. Dress the salad with as much vinaigrette as you like.  Leftover dressing can be kept in the refrigerator for up to a week. Season with salt and pepper. Serve the salad garnished with the sliced quail eggs.

Eggs with Peas and Chourico "Ovos com Ervilhas e Chourico"

Recipe by Paula.

Portuguese cuisine is full of comforting dishes and this is one of my favourites. A one pot wonder that will fill your belly and soothe your soul. Chourico is a Portuguese cured pork sausage. If you can’t find it, you can substitute it with Spanish chorizo but it won’t be as authentic. Serve this dish with crusty bread and some white wine. Enjoy!

Serve 6

Ingredients:

1 tablespoon olive oil

1 tablespoon butter
1 (7-8 inch) piece chourico (sweet or hot), thinly sliced
1 cup chopped pancetta or thick bacon
1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1/2 cup white wine
1 (27 oz) can canned tomatoes, pureed with liquid
2 tablespoons fresh lemon juice
2 bay leaves
1/2 cup chopped fresh parsley
1/4 - 1/2 teaspoon red pepper flakes
Salt and pepper to taste
4 cups peas, fresh or frozen (thawed)
6 eggs, room temperature
1/2 teaspoon sweet paprika

Directions:

1. In a large skillet over medium high heat, add oil and butter and heat for 30 seconds. Add chourico and pancetta and cook until browned and edges are crispy. Remove the chourico and pancetta from the skillet with a slotted spoon and reserve.

2. To the skillet, add onions and reduce the heat to medium. Cook the onions for 5 minutes or until they are softened and browned. Add garlic and cook for 2 minutes. Add wine and deglaze the pan. Cook until the wine has reduced by half.

3. Add tomatoes, lemon juice and bay leaves. Increase heat to medium high and bring to a boil, then reduce heat to a simmer. Add 1/2 of the parsley (reserve the rest for garnish) and red pepper flakes. Adjust seasoning with salt and pepper. Cook for 10 minutes or until the sauce has thickened slightly.

4. Add the peas, increase heat to medium and cook for 3 minutes. Stir in the reserved chourico and pancetta and cook for another 3 minutes.

5. Carefully break 6 eggs into the peas (the eggs will sink into the peas slightly). Season the eggs with salt and pepper. Sprinkle a little sweet paprika over each egg yolk.

6. Cover and cook until the eggs are done to your liking; 6-7 minutes for runny eggs and 8-9 for fully cooked. Remove bay leaves.

7. Sprinkle with remaining parsley and drizzle with a little olive oil. Serve with some crusty bread to sop up all the sauce.