Not exactly a Portuguese tradition and perhaps a bit Christmassy… Still a great hot starter for a party which is easy to prepare in advance in large quantities and get ready in 15 minutes in a hot oven.
This is an excellent way of using the heat from the a nice charcoal barbecue to lend a smokey flavour and crispy texture to fresh squid. This recipe is a mix between grilled squid, commonly served in skewers (espetada de lulas) and octopus salad (salada de polvo).
Fresh scallops are incredibly rare in Portugal these days but this dish captures some of the magic of classic Portuguese cured meat and seafood combinations such as squid or monkfish grilled skewers. These simple recipes blend delicate sea flavours with strong cured land produce such as smoked bacon or chouriço to achieve a unique richness in contrast. For this recipe scallops should be cleaned to remove the rubbery muscle and skin while cleaning the liver (orange bit) from brown bits of skin. Seasoning this dish depends on the saltiness of your chouriço so make sure you taste before serving and add fleur de sel, Maldon or Kosher salt before serving. This recipe is served on a slice of courgette and serves 4 starters.
This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, the meatiness of the clams with the lemon and parsley is a real flavour burst in the start of any meal.
Breakfast is relatively low key in Portugal but for those converted to eggs and bacon here’s a classic with a twist… The Portuguese “toucinho” gives it a particular taste.
I’m not sure this is one of the 1001 ways of cooking salted cod (bacalhau) that the Portuguese brag about but here it is. It usually works for those on the opposite spectrum from boiled cod lovers and is a kind of variation of the traditional chick pea and cod salad (salada de grão com bacalhau).