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.
  

Orange and Vanilla Biscoitos

Recipe by Paula.

I adore these Portuguese cookies. They are flavourful and perfect for dunking into coffee, tea and even some Port wine. These are traditionally made with lemon but I switched it up with orange and vanilla. Form them into any shape you like such as a log or circle...my favourite is the twist. Enjoy!

Makes 24

Ingredients:
2 eggs
1/2 cup sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1 grated zest of 1 orange
2 tablespoons orange juice
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt


Directions:
1. In a large bowl, beat together eggs and sugar for 3 minutes. Add the butter, vanilla, juice and zest and beat for 1 more minute.

2. In another bowl, sift together flour, baking powder and salt.

3. Add the flour mixture to the egg mixture and mix gently until the dough comes together. Cover the dough with plastic wrap and refrigerate for at least 2 hours.

4. Preheat your oven to 350F and line 2 baking sheets with parchment paper.

5. Divide the dough into 24 balls and then on a floured surface, roll each ball into whatever shape you want. I did a twist. I rolled a piece of dough into a rope shape then twisted the dough down the middle.

6. Bake the cookies for 12-14 minutes until they are slightly golden brown. I like mine pale. Allow the cookies to cool completely.

Roast Potatoes with Tomatoes, Garlic & Wine

Recipe by Paula.

These are my favourite way to serve roast potatoes. The potatoes have crispy edges but are buttery soft at the same time. The tomatoes, garlic and wine combine with the olive oil to create a beautifully flavoured sauce.  Be sure to have lots of fresh bread on hand to mop up the sauce. Enjoy!

Serves: 4-6

Ingredients:
2 lbs new baby potatoes
8 oz grape or cherry tomatoes, divided
6 cloves garlic, crushed
2 bay leaves
3 tablespoons olive oil
1/4 cup white wine
Salt and pepper to taste
3 tablespoons butter, cut into small cubes
3 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 375F. Cut the potatoes in half or thirds depending on their size. Cut 1/2 of the tomatoes in half and set aside.

2. In a large bowl, combine potatoes, cut tomatoes, garlic, bay leaves, olive oil and white wine. Season generously with salt and pepper.

3. Add the mix to a roasting pan and spread out into an even layer. Distribute the butter evenly over the potatoes and cover the roasting pan with foil. Bake for 1 hour or until the potatoes are almost tender.

4. Increase the oven temperature to 425F. Remove the foil and stir in the remaining whole tomatoes. Roast, uncovered for another 1/2 hour or until the potatoes are tender and golden and the whole tomatoes are cooked.

5. Remove the bay leaves and discard. Stir the parsley into the potatoes. Serve immediately and drizzle the pan sauce over the tomatoes.

Cinnamon, Lemon and Vanilla Rice Pudding

Recipe by Paula.

The Portuguese have a love affair with rice pudding because it reminds them of home. I am no different. This beautiful and creamy rice pudding has the magical effect of taking me right back to my childhood with every spoonful. It is pure comfort in a bowl. I like my rice pudding served warm but you can also serve this cold or at room temperature. Enjoy!

Ingredients:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla
peel of 1 lemon
1 cinnamon stick, broken in half
pinch of salt
1/2 cup arborio rice
2 egg yolks, beaten
Ground cinnamon, garnish

Directions:

1. In a heavy saucepan over medium high heat, combine cream, milk, sugar, vanilla, lemon peel, cinnamon stick and salt. Bring to a gentle boil.

2. Add the rice and reduce the heat to medium low and cook, uncovered for 30-35 minutes or until the rice is tender and most of the liquid is absorbed. Stir often or the rice will stick to the bottom of the pan.

3. Take the pan off the heat and remove the lemon peels and cinnamon sticks. Stir the rice vigorously as you add the beaten eggs until well combined.

4. Spoon the rice into serving dishes and sprinkle the tops lightly with the ground cinnamon. Serve warm or at room temperature.

A Night In Portugal Supper Club

Come join me and Chef Pedro Quintanilla for a "Night in Portugal" Supper Club on Saturday march 7th and Sunday March 8th, 2015 (6pm) at Bloom Restaurant in Toronto. There are only 45 seats available for this dinner so make your reservations soon by calling 416-767-1315 or reserve at www.bloomrestaurant.com.

Dinner is $50 per person (does not include drinks and gratuity).

MENU

Appetizers:
Warm Citrus & Herb Olives
Mussels in Red Pepper & Lemon Vinaigrette
Salt Cod Fritters

1st Course:
Octopus Carpacio with Chourico and Quail Egg topped with a Green Onion Sauce

Main:
Lamb with Herb & Chili Dressing
Roast Potatoes with Tomatoes and White Wine

Dessert:
Sonhos (Portuguese Beignets) with a Port Caramel Sauce

Pork and Lamb "Cozido" with Chickpeas, Carrots, Butternut Squash and Potatoes

Recipe by Paula

Cozido is similar to a stew but instead of a thick sauce the meat and vegetables are cooked in a flavourful broth. I love this heady broth. Each area of Portugal has their own version of Cozido and this one comes from the Alentejo region and features the addition of chickpeas. Cozido is a healthy one dish meal that will satisfy your hunger and soothe your soul. The Cozido is even better the next day so make lots and enjoy!


SERVES 6–8

Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
8 oz cured Portuguese chouriço, sliced 1 inch pieces
1 1/2 lbs boneless lamb shoulder, cut into 1 inch pieces
1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces
2 medium onions, roughly chopped
3 cloves garlic, minced
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 heaping tablespoons tomato paste
6 cups chicken stock
2 bay leaves
2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
4 medium carrots, cut into 1/2 inch pieces
1 lb butternut squash, peeled, seeded, and cut into 1 inch pieces
2 15-oz cans chickpeas, rinsed and drained
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt and pepper to taste

Directions:
1. In a large dutch oven over medium high heat, add the butter and oil and heat for 1 minute. Add the chourico and cook for 5 minutes or until browned. Remove the chourico from the pan and set aside.

2. Season the lamb and pork with salt and pepper. Add the lamb and pork and brown the meat on all sides for about 5 minutes. You may have to work in batches depending on the size of your dutch oven. Remove the meat from the pan and set aside along with the chourico.

3. Reduce the heat to medium and add the onions to the pan. Cook for 10 minutes or until the onions are soften and slightly caramelized. Stir the onions often. Add the garlic and cook for another minute. Stir in the paprika, cayenne and tomato paste. Cook for another 2 minutes.

4. Return all the meat to the pan and add stock and bay leaves. Increase the heat and bring to a boil then reduce the heat to medium low and cook partially covered until the meat is tender. This should take about 45 minutes to 1 hour.

5. Add potatoes, carrots, squash, and chickpeas. Season with salt and pepper and continue to cook until vegetables are tender, about 30 minutes more. Discard bay leaves and stir in half the mint and parsley. Adjust the seasoning with salt and pepper if necessary. Ladle the Cozido into bowls and garnish with remaining mint and parsley. Serve warm

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.