Spicy Mussels, Shrimp & Chourico in Wine Broth

Recipe by Paula.


To me this dish is Portugal in a bowl because of the classic Portuguese combination of seafood, pork and spicy heat. This bountiful rustic dish is meant to be shared with friends and family and served with lots of crusty bread to soak up all the beautiful broth. I remember my aunt serving this dish every time I visited Portugal and now I make this dish a home to share with my family and friends. Enjoy!

Servings: 4-6

Ingredients:

    2 tablespoons olive oil, plus more for garnishing
    8 oz spicy chourico, chopped
    1 medium yellow onion, chopped
    1 small red pepper, diced
    1 small green pepper, diced
    2 cloves garlic, minced
    1/2 teaspoon red chili flakes
    1/2 teaspoon smoked paprika
    Juice and zest strips of one lemon
    1/2 teaspoon smoked paprika
    2 tablespoons tomato paste
    1 cup Vinho Verde wine or any dry white wine
    Sea salt & freshly ground pepper to taste
    1 pound tiger shrimp, peeled and deveined
    2 pounds mussels, debearded, scrubbed
    2 tablespoons fresh chopped parsley

Directions:

1. In a large heavy pot over medium high heat, add the oil and heat for 1 minute. Add the chourico and cook until it is browned. Remove the chourico into a bowl and reserve. Do not clean out the pot.

2. Reduce the heat to medium and to the flavoured oil,  add the onions, red peppers and green peppers. Saute until the onions have softened, about 2 minutes. Add the garlic, chili flakes and smoked paprika. Cook for 1 minute. Add the lemon juice and lemon strips. Stir to combine.

3. Add the tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add the wine and bring to a boil. Reduce the heat to a medium. Season with salt and pepper to taste.

4. Add shrimp and mussels to the pot and give it a quick stir. Cover and cook until the mussels open, about 8 minutes. Shake the pot occasionally but don't uncover.  Discard any mussels that haven't open and stir in half of the reserved chourico and parsley.

5. Ladle mussels and shrimp into a bowl and top with remaining chourico and parsley.  Drizzle with a little more olive oil and serve with lots of crusty bread to sop up the delicious broth.
  

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.

Mussels in Red Pepper & Lemon Vinaigrette

Recipe by Paula.

The bright flavours in these mussels will awaken your palette and are an ideal appetizer for a dinner, party or just to enjoy with a glass of white wine after a long day. As always, adjust the vinaigrette to your taste by adding more or less olive oil. I like mine sharp but you may prefer it milder. Enjoy!

Serves 2-4

Ingredients:
2 large red pepper
6 tablespoons olive oil, divided
3 cloves garlic, finely chopped
3 dried red chillies
1/2 cup dry white wine
2 lb fresh mussels, washed and beards removed
3 tablespoons white wine vinegar
juice of 1 lemon
grated zest of 1 lemon
1-2 tablespoons of honey (depending on your taste)
1/4 cup red onion, finely chopped
1/4 cup chopped fresh parsley, plus more for garnish
Salt and pepper to taste
Lemon wedges for garnish

1. Set your oven to broil. On a baking sheet, place peppers and drizzle them with 1 tablespoon of olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with the back of a knife and remove the seeds. Chop the red pepper flesh and set aside.

2. In a large pot over medium heat, add 2 tablespoons olive oil and heat for 1 minute. Add garlic and chilies and cook for another minute. Add the wine and stir. Add the mussels and stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5 minutes. Discard any mussels that do not open. Allow the mussels to cool down completely. Remove each mussel from the shell transfer them to a bowl. Break the shells in half and keep half the shells for presentation. Store the shells in the refrigerator until needed. 

3. In a large bowl, whisk together the vinegar, remaining olive oil, lemon juice, lemon zest and honey. Season with salt and pepper and adjust the vinaigrette by adding more olive oil, vinegar or lemon to suit your taste.  Stir in the chopped red peppers, onion, parsley and reserved mussels. Cover and refrigerate for at least 8 hours or overnight. Stir occasionally.

4. When you're ready to serve, taste the mussels and adjust seasoning if required. Rinse the reserved shells and place them on a large platter. Fill each shell with a mussel and some dressing. Sprinkle with chopped parsley for garnish and serve with lemon wedges.

Salt Cod Fritters

Recipe by Paula.

These salt cod fritters were one of the most popular items at my last Portuguese supper club. They are perfect little bites of salty and savoury. You can make the batter ahead of time right up to the part where you add the whisked egg whites. Add the whisked egg whites just before frying so the fritters are light and airy. Enjoy!

Serves: 6-8

Ingredients:
500 gr dried salt cod,
1 large potato (200 gr), unpeeled
2 tablespoons milk
1/4 cup olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all purpose flour
1/2 teaspoon baking powder
2 eggs, separated into whites and yolks
1/4 cup finely chopped fresh parsley
Salt and pepper to taste
Vegetable oil, for frying

Directions:
1. Soak the salt cod in cold water for 24 to 48 hours, changing the water occasionally then drain. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes. Drain the cod and let it cool for 5 minutes or until you can handle it with your hands. Remove and discard all the skin and bones. Flake the remaining cod flesh and reserve.

2. In a medium pot, add enough water to  cover the potato. Bring the water to a boil and reduce the heat to a simmer. Cook for 15 minutes until the potato is cooked through. Drain the water and let the potato cool down until it is easy to handle but still warm. Peel the potato and mash it with the milk and 2 tablespoons of the olive oil and set aside.

3. To a frying pan over medium heat, add the remaining olive oil and let it heat for 1 minute. Add the onions and cook for 5 minutes or until they have softened. Add the garlic and cook for another minute. Remove the pan from the heat. 

4. In a large bowl, combine cod, potato, onion mixture, flour, egg yolks and parsley. Season with salt and pepper to taste. 

5. In a separate bowl, whisk the egg whites until they are stiff then gently fold the egg whites into the cod mixture.

6. In a deep frying pan over medium high heat, add 3 inches of vegetable oil. Bring the oil temperature up to 365°F. Adjust the heat to keep the temperature at 365°F while frying. Drop heaping tablespoons  of the cod mixture into the oil and cook for 2-3 minutes (about 4-6 fritters at a time), or until puffed and golden and cooked through. Transfer the fritters to a paper towel lined tray to absorb any excess oil. Sprinkle fritters with a little salt. Let them sit for about a minute to cool slightly or they will burn your mouth. Serve immediately.

Monkfish & Chouriço Skewers with Herb, Lemon & Chili Dressing

Recipe by Paula.

This is a beautiful summer appetizer or main course. This delicious and simple dish is perfect for entertaining. The skewers and dressing can be prepared ahead of time and then all that's left to do is grill some bread along side the skewers. If you can't find monkfish, use any firm white fish such as swordfish or haddock. Enjoy!

Makes 2 mains or 4 appetizers

Ingredients
500gr monkfish skinless filets, cut it in cubes
200 gr sweet chouriço, sliced into 1/4 inch slices
2 small birds eye chilies, seeded and chopped
1/2 cup fresh parsley, chopped
3-4 basil leaves, chopped
1/2 cup extra virgin olive oil plus more for grilling
Juice of 1 lemon
zest of 1 lemon
Salt & pepper to taste
Grape tomatoes
4 slices of French baguette
1 large garlic clove

Directions:
1. Pre-heat gas or charcoal grill to medium high heat. Brush the grill surface to make sure it is thoroughly clean.  Soak 4 long wooden skewers in water for 10 minutes. This will prevent them from burning on the grill.

2. Assemble the skewers by adding 1 slice of chouriço, 1 piece of fish, another slice of chouriço and one grape tomato. Repeat this sequence one more time. Keep the prepared skewers in the refrigerator until you are ready to grill.

3. Make the dressing by combining the chilies, parsley, basil, lemon juice, lemon zest and olive oil in a blender or food processor. Pulse until the dressing is combined but not liquified. Season with salt and pepper and set aside.

4. When the grill is ready, brush the prepared skewers (each side) with some olive oil and season with salt and pepper. Place the skewers on the grill and grill them for 3 minutes a side or until the fish is cooked.

5. Brush the baguette slices with olive oil and add them to the grill along side the skewers. Toast for about 20 seconds or until you get some grill marks on the bread. Rub the toasted bread with the garlic. Keep warm.

6. Place the baguette slices on a platter and set the grilled skewers on top of them. Drizzle the prepared dressing over each skewer. Serve hot with the remaining dressing on the side.

Seafood Stew "Caldeirada de Marisco"

Recipe by Paula.

    
For me, this is Portugal in a pot. This dish is an abundance of fresh seafood and fish in a rich broth with onions, potatoes and peppers. It is easy to prepare and a delight for anyone who loves seafood. Be sure to serve this with lots of wine and crusty bread to dip into the broth. Enjoy!

 
Serves: 4 - 6   

Ingredients:    

1⁄4 cup olive oil, plus more for garnish
1 heaping tablespoon tomato paste
1⁄2 teaspoon crushed red pepper flakes or more if you like it spicy
2 medium onions, sliced
2 bay leaves
1 medium red bell pepper, cored and sliced
1 medium yellow bell pepper, cored and sliced
4 cloves garlic, sliced
3/4 lb squid tubes, cleaned and cut into large strips
1 lb potatoes, peeled and sliced into thick slices
1  16-oz. can whole tomatoes, undrained, crushed by hand
1 1/2 cups vinho verde or any other dry white wine
Salt and black pepper, to taste
12 mussels, rinsed and beards removed
12 clams, rinsed
1 lb boneless, skinless monkfish or firm white fish such as swordfish or haddock,  cut into large chunks
20 large shrimp, peeled but tails left on, deveined and shells reserved
1 8 inch square of cheesecloth
1/3 cup fresh parsley, finely chopped

Directions:

1. In a large pan over medium heat, add oil and heat for 1 minute. Stir tomato paste into the oil cook for another 2 minutes. Add the red pepper flakes, onion, bay leaves, bell peppers, garlic and squid.  Cook, stirring occasionally, for 5 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a another 10 minutes.

2. Increase the heat to medium and add the potato, tomato and wine, to the pan. Season with salt and pepper and stir to combine. Wrap the shrimp shells in the cheesecloth and add to the pan.  Bring to a simmer then lower the heat to medium low, cover and cook for 20-25 minutes or until the potato is just tender (don't overcook them or they will turn to mush).

3. Add the monkfish, cover and cook for 2-3 minutes.  Add mussels and clams, cover and cook for 5-6 minutes or until mussels and clams open. Remove and discard any mussels and clams that have not opened. Stir in shrimp. cover and turn off the heat. The heat in the pan will cook the shrimp in a couple of minutes.  Remove the cheesecloth with the shrimp shells and discard. Remove the bay leaves and discard.

4. Adjust the seasoning with salt and pepper.  Add parsley. Serve immediately with a drizzle of olive oil and lots of bread to dip into the broth.

 

Sardine Pate

Recipe by Paula 

Sardines are as synonymous with Portuguese cuisine as salt cod. Enjoying grilled sardines with a glass of wine while sitting at a Portuguese seaside restaurant is something everyone should try in their lifetime. But if you can't get to sunny Portugal just yet, you can always try this way of enjoying sardines. There are many different versions of this recipe but this is my favourite. I love this quick and easy appetizer simply smeared on toasted bread but you can also top it with chopped olives, pickles, pickled onions and hard boiled egg. Enjoy!


Makes: 1 cup

Ingredients:
120 grams sardines, canned in olive oil
1 large shallot, chopped
1/3 cup chopped fresh parsley
2-3 sun-dried tomatoes, packed in oil
1-2 teaspoons oil from sun-dried tomatoes
1/2 cup unsalted butter, softened
zest of 1/2 lemon
juice of 1/2 lemon
Pinch of crushed dried piri piri or chili flakes
Splash of Brandy
Salt and Pepper to taste

Directions:
1. Drain the sardines but reserve about half of the packing oil.  

2. In a food processor combine and process, shallot, parsley, sun-dried tomatoes and sun-dried tomato oil. Add remaining ingredients (including reserved sardine packing oil) and process until smooth.

3. Season to taste with salt and pepper. Serve immediately or chill until needed then bring to room temperature (spreadable) before serving.

Salt Cod Salad with Chickpeas & Tomatoes

Recipe by Paula.

This is one of my favourite salads and it never fails to impress my guests. It is fresh and bright and it will wake up your taste buds. It is an excellent start to any Portuguese dinner. The sharp dressing balances the raw salt cod and chickpeas perfectly. If you can't find an aged white wine vinegar, just use a regular white wine vinegar. Enjoy!

Serves: 4

Ingredients:

400 grams salt cod

1/2 cup aged white wine vinegar
2 teaspoons sweet paprika, divided
2 teaspoons dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 cups (1 pint) grape or cherry tomatoes, sliced in half
1/2 small red onion, thinly sliced
1 can chickpeas, drained
1/4 cup fresh chopped parsley
4 basil leaves, chiffonade

Directions:

1. Soak the salt cod in cold water for 24 to 48 hours, changing the water occasionally then drain. Remove the skin and bones and shred the flesh into medium size chunks. Set aside.

2. To make the dressing; in a medium bowl, whisk together the vinegar, 1/2 teaspoon paprika and mustard. Continue to whisk and add the olive oil. Season with salt and pepper to taste. Set aside.

3. In a large bowl, combine tomatoes, red onion, chickpeas, parsley, basil and 1 teaspoon paprika. Toss to combine ingredients.

4. Dress the salad with 1/2 of the prepared dressing and season with salt and pepper to taste.

5. Dress the cod with the remaining dressing and toss to combine. Season with salt and pepper to taste. The cod might not need a lot of salt depending on how long you soaked it.

6. To serve, divide the salad among 4 plates. Top the salads with equal amounts of the dressed cod. Sprinkle the remaining paprika over the cod. Serve cold or at room temperature.

Bacalhau com Natas "Cod with Cream"

Recipe by Paula.

They say that the Portuguese have 365 recipes for cod; one for every day of the year. We do love our cod and especially salt cod. This dish takes salt cod and combines it with fried potatoes, onions and a rich cream sauce. This is one of my favourite ways to prepare cod.

Salt cod is cod preserved in salt. It lasts a long time and is very portable but you must prepare it before using it. The first step in using salt cod is to soak it for at least 24 hours in cold water to remove the salt and plump the fish up. Change the water every 8 hours. The only way to make sure you don't have salty cod is to taste it. If it tastes too salty than keep soaking if for another few hours. There are some recipes that suggest you soak the salt cod in milk but I find that uncessary and a waste of good milk. Soak the cod in plenty of cold water and it will be fine.  Enjoy!

Serves: 6

Ingredients:

Béchamel Sauce:

 3 tablespoons butter

 4 1/2 tablespoons flour

 3 cups whole milk, hot

 1 teaspoon salt

 1/4 teaspoon pepper

 1/8 teaspoon grated nutmeg

Main:

 1 pound salted cod pieces (soaked in water for at least 24 hours)

 Vegetable oil for frying

 1 1/2 pounds potatoes, cut into small cubes

 Salt and pepper to taste

 1 tablespoon olive oil

 1 tablespoon unsalted butter

 2 onions, peeled and finely chopped

 2 cloves garlic, peeled and minced

 1/8 teaspoon cayenne

 2 bay leaves

 1 teaspoon grated lemon zest

 2 tablespoons fresh lemon juice

 1/4 cup dry white wine

 1/2 cup heavy cream, room temperature

 1/4 - 1/3 cup panko breadcrumbs

 1/4 cup chopped fresh parsley

Directions:

1. First make the béchamel sauce. In a medium sauce pan over medium heat, add butter and let it melt. Using a wooden spoon, stir in the flour and keep stirring for 2 minutes.

2. Add the hot milk and stir to combine. Keep stirring as the mixture thickens. Take off the heat

3. Add salt, pepper and nutmeg. Adjust seasoning with salt and pepper, if necessary. Keep warm.

4. Pre-heat oven to 400°F.

5. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes. Drain the cod and let it cool for 5 minutes or until you can handle it with your hands. Remove and discard the skin and bones. Flake the remaining cod flesh and reserve.

6. In a deep frying pan over medium high heat, add 2 inches of vegetable oil. Bring the oil temperature up to 360°F. Adjust the heat to keep the temperature at 360°F while frying. When the oil is ready, add the potatoes and fry (in batches) until they are golden. They don't need to be fully cooked because they will finish cooking in the oven. Transfer the potatoes to a paper towel lined tray to absorb any excess oil. Sprinkle potatoes with a little salt and pepper.

7. In a large skillet over medium heat, add olive oil and butter and heat for 30 seconds. Add onions and cook for 5 minutes or until they are softened. Add garlic, cayenne, bay leaves, lemon zest, lemon juice and wine. Cook for 5 minutes then add the reserved cod. Remove bay leaves. Season with salt and pepper but remember the cod is salty so you won't need much.

8. To a medium casserole dish, spread 1/2 of the cod mixture onto the bottom. Cover cod with 1/2 the fried potatoes.  Repeat with another layer of cod followed by another layer of potatoes.

9. Pour the warm béchamel over the top. Make sure that the top is completely covered with the béchamel. Pour the cream over the top and sprinkle with breadcrumbs.

10. Bake for about 20-25 minutes or until the casserole is golden. Allow casserole to cool for 10 minutes and top with chopped parsley. Serve with a green salad.

Shrimp Mozambique

Recipe by Paula.

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon


Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

Clams a Cataplana

Recipe by Paula.

A Cataplana is a Portuguese cooking vessel that is traditionally made of copper and is shaped like two domed clam shells hinged at one end. It is designed to seal tightly so that the food cooks evenly and quickly.

I received my Cataplana as gift from my father a few years back. He had brought it back from his most recent trip to Portugal. I literally squealed with delight when I saw it. I remembered all the delicious seafood dishes I had tried that were prepared in one and I couldn't wait to make some of my own.

This is my favourite dish to make in my Cataplana.The saltiness of the pancetta and chourico compliments the clams and tomatoes perfectly. A real winner! As the cataplana sits on the stove top, it shakes and moves around a little. I think it's quite entertaining to watch and I'm sure your guests will think so too. :) Enjoy!


Serves 4-6

Ingredients:
1 tablespoon olive oil
1/3 cup pancetta, cut into cubes
1/3 cup chourico, cut into cubes
1 large onion, chopped
1 green pepper, chopped
2 bay leaves
2 teaspoons paprika
2 dried piri piri peppers, crushed
2 garlic cloves, minced
1 28 oz can of diced tomatoes, keep 1/2 the juice
3/4 cup Portuguese Vinho Verde or a dry white wine
4 dozen clams, scrubbed and kept in cold water until needed
1/4 cup parsley, chopped & divided
Salt & Pepper to taste
Extra virgin olive oil to garnish

Directions:

1. Over medium high heat in a large skillet, heat the oil, then add the pancetta and chourico. Fry until crispy. Remove the pancetta and chourico then transfer them to a paper towel lined plate to drain.

2. To the oil, add onions, green peppers, bay leaves, paprika and piri piri peppers and saute until the vegetables are tender but not too soft, about 5 minutes.

3. Add the garlic and saute for another minute.

4. Add the tomatoes with their juice and 1/2 the vinho verde. Reduce the heat to a low simmer and cook for about 45 minutes. Salt and pepper to taste but remember that the pancetta and chourico will also add to the saltiness of the dish so go easy on the salt.

5. To assemble the cataplana, spoon half of the tomato mixture into the bottom of the cataplana (if you don't have a cataplana just use a large dutch oven). Bring the tomato mixture to a simmer in the cataplana.

6. Add the clams evenly over the tomato mixture then top with the remaining sauce. Add the rest ove the vinho verde and sprinkle 1/2 of the chopped parsley.

7. Close the cataplana tightly and let it cook until the the clams open up, about 10 minutes. Remember that cataplana will move around a little on the stove top so keep an eye on it. Shake the cataplana occasionally. Discard any of the clams that haven't opened and stir in the reserved pancetta and chourico cubes.

8. I like to serve the clams right from the cataplana in the middle of the table. Sprinkle the top of the dish with the remaining chopped parsley and drizzle a little olive oil over it. Serve with crusty bread to sop up all the juices.



Here's a video of my Cataplana in action. :)

Piri Piri Shrimp with Brandy

Recipe by Paula.

If you're looking for something a little fiery and spicy to serve your Valentine today, you can't go wrong with this beautiful Portuguese dish. This rustic dish is meant to be eaten with your hands.....and you are encouraged to lick your fingers, get a little messy and feed your special someone. Sounds like the perfect Valentines Day, no? ;) Enjoy!

Serves: 2-4

Ingredients:

500 grams of large shrimp, deveined but not peeled
1 tablespoon of olive oil
1 1/2 tablespoons of butter (divided)
1 bay leaf
2 garlic cloves
4 dried piri piri peppers, crushed (adjust to your own taste)
1/2 teaspoon smoked paprika
3 tablespoons brandy
juice of 1/2 lemon
parsley, chopped to garnish
lemon slices to garnish
Salt & pepper to taste

Directions:
1. Combine the olive oil, 1 tablespoon of butter and bay leaf in a saute pan over medium high heat.

2. When the butter is melted, add the shrimp and cook until no longer pink on both sides, about 2 minutes.

3. Reduce the heat slightly and add the garlic and dried piri piri peppers and paprika. Cook until the garlic is fragrant and soften.

4. Add the brandy and lemon juice. Season with a little salt and pepper to taste. Cook for one more minute then remove from the heat.Add the last of the butter and let it melt into the sauce before plating.

5. Plate the shrimp and pour the sauce over the shrimp. Garnish with parsley and lemon slice. Serve with crusty bread to sop up the delicious sauce.