CODFISH TONGUES AND KAI-LAN RICE
WITH FRIED CODFISH LOINS

Another way to cook a typical Portuguese damp rice dish is this suggestion of codfish tongues and Kai-Lan rice. It is usual to cook either a codfish tongues rice or Kai-Lan rice (named in Portuguese as Arroz de Grelos), but I suggest this combination of both recipes, in a way to balance salt, sweet and bitter flavors.
Codfish tongues can be found in round plastic boxes with seawater, in several supermarkets in Macau such as Seng Cheong or US Mart. But you can buy and use any other parts of dried salty codfish.
To replace the Portuguese Grelos we have to look for the most similar greens, which are the Kai-Lan or Gai-Lan (Chinese kale or Chinese broccoli), a greens variety used very commonly in all Asian food.
To make this recipe a whole meal I chose deep fried codfish loins but any other kind of deep fried fish will be a good option.


YOU WILL NEED (serves 4):
Fried codfish loins
500 gr / 1 lb and 1 ½ oz of salt codfish loins;
Egg wash to dip codfish loins and
Breadcrumbs to coat it;
Vegetable oil to deep fry;
Lemon juice, freshly squeezed.
Codfish tongues rice
700 gr / 1 lb and 8 ¾ oz of salty codfish tongues;
300 gr / 10 ½ oz of fresh Kai-Lan;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
2 bay leaves;
1 teaspoon of paprika;
150 ml / 5 ¼ fl oz of white wine;
Salt and pepper;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander, coarsely chopped;

METHOD:
1 day before cooking
Rinse codfish tongues and codfish loins very well and leave it in cold water (in the refrigerator) for 20 to 24 hours, changing the water several times to reduce the saltiness of the fish;
After soaking, drain tongues and loins and reserve;
Fried codfish loins
Dip codfish loins in the egg wash then coat it in the breadcrumbs;
In a saucepan, heat vegetable oil and deep fry codfish loins until golden brown.
Sprinkle with lemon juice and reserve;
Codfish tongues rice
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, paprika and white wine. Let it cook for around 10 minutes on medium to low heat;
Add hot water and bring it to a boil;
Season with salt and pepper;
Add codfish tongues and stir. Bring back the boil;
Wash Kai-Lan very well and drain. Chop coarsely;
Add rice and chopped Kai-Lan and bring back to boil. Turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the heat right before the rice is too soft (should still be quite damp);
Add fresh coriander and stir gently;

SOPA DE CAÇÃO
(DOGFISH SOUP)

Sopa de Cação is a very traditional dish in the Southern Portuguese provinces of Algarve and Alentejo. The principal ingredient of this simple dish is dogfish, a specie of shark: Squaliformes Squalidae, so if you have any prejudice against eating this relative of the shark you may prefer to use some other firm white fish.
Dogfish is not easy to find in Macau, but my dear friend Santos has this recipe sometimes available at the daily menu and found me several slices, enabling me to cook this soup for you.
What makes the difference in this recipe is the final gentle touch of vinegar or lemon juice mixed with a small amount of wheat flour, giving this soup an exquisite texture and flavor.

YOU WILL NEED (serves 4):
600 gr (1 lb and 5 ¼ oz) of dogfish slices, without skin;
Salt and pepper;
3 garlic cloves, sliced;
1 bay leaf;
100 ml (3 ½ fl oz) of extra virgin olive oil;
1 litre of boiling water;
Good branch of fresh coriander;
4 tablespoons of wheat flour
4 tablespoons of wine vinegar;
Lightly toasted bread slices.

METHOD:
Wash fish slices, drain, season with salt and reserve.
In a pot, heat olive oil and fry half of fresh coriander twigs with bay leaf. When done, discard fried coriander and bay leaf.
Add garlic to the hot aromatized olive oil and sauté until soft.
Add fish slices, sealing evenly on both sides for around 5 minutes. Remove from the pot and reserve in a warm place.
Add boiling water and boil for another 2 or 3 minutes.
Season with salt and pepper.
Whisk flour and wine vinegar in a separate bowl, adding a few more spoons of hot water.
Add the whisked contents of this separate bowl to the pot, continuing the whisking to incorporate it well.
Bring back to the boil, add the fish slices and cook for 5 minutes more.
Add remaining coriander, coarsely chopped, and turn off the heat.
Place toasted bread slices on the serving plate and pour the soup over them, soaking them well.

SEAFOOD CATAPLANA

Cataplana is just the name of the pan used to cook this kind of dish, much like two woks placed together which is traditionally made of copper. The food is placed in the bottom half of the pan, then the hinged lid is closed enabling the ingredients to simmer together, keeping all its flavours. It is used on the stovetop, over low heat. If you can’t find a Cataplana, just use a wok covered with a close fitting lid. Thanks to my friend Joaquim, I was able to cook my Cataplana in the genuine recipient, as you can see in the photo. The Cataplana is just the perfect way to steam seafood. Choose your favorite seafood varieties, layer it in the pan, season with spices and herbs and wait wile the steam works. Prawns, lobster, crab, spider crab, clams, mussels, sea scallops, squid, cuttlefish, octopus, monkfish or other kind of white fish are good options. As The Cataplana cooking time is to short (about 15 to 20 minutes over low heat), you should pre-cook the hard texture seafood such as squid, cuttlefish or octopus before you start to assemble it with the remaining ingredients.

YOU WILL NEED (serves 6):
A Cataplana or a wok with around 40 cm / 15 inches;
100 ml / 3 ½ fl oz extra virgin olive oil;
200g / 7 ¼ oz of onion, sliced;
4 garlic cloves, sliced;
1 teaspoon of paprika;
2 bay leaves;
1 fresh chili, sliced;
Salt;
400g / 14 ¼ oz of fresh ripe skinless tomatoes, sliced (or caned tomatoes);
2 tablespoons of tomato paste;
300g / 10 ½ oz of pre-boiled potatoes, sliced;
2 bell peppers, in stripes (green and red);
1 teaspoon of oregano;
1 handful of fresh coriander, coarsely chopped;
300g / 10 ½ oz of prawns;
300g / 10 ½ oz of lobster or crab;
300g / 10 ½ oz of clams or mussels;
300g / 10 ½ oz of sea scallops;
300g / 10 ½ oz of squid, cuttlefish or octopus;
300g / 10 ½ oz of monkfish or other fish of your preference (optional);
200 ml / 7 ¼ fl oz of white wine;
Juice of ½ lemon;
1 coffee spoon of turmeric powder;
1 coffee spoon of curry;

METHOD:
Precook hard seafood (squid, cuttlefish or octopus) with a cup of water and salt during 20 minutes. Drain, cut in pieces and set aside;
On the stovetop, over low heat, place the bottom half of the pan and drizzle in extra virgin olive oil;
Place the shells in the bottom of the pan to avoid catching;
Add paprika, bay leaves, chili and salt;
Add half of the following ingredients: onion, garlic, tomato, tomato paste, potato, bell pepper, oregano and coriander;
Add all the seafood in layers, starting from the hard texture one (squid, cuttlefish or octopus), progressively to the soft one (sea escallops or fish);
Add the remaining onion, garlic, tomato, tomato paste, potato, bell pepper, oregano and coriander;
Drizzle in white wine;
Whisk lemon juice with saffron and curry powders and add it to the pan;
Add more salt, according to your taste;
Close with the upper lid and simmer over low heat for 15 minutes;
Cut the heat and open the Cataplana very careful, avoiding the hot steam to burn your face. Serve immediately.

MASSADA DE PEIXE

(FISH AND ELBOW PASTA STEW)

(published in Macau Daily Times of January, 1st, 2011)

Happy New Year to all of you. May 2011 bring you all the best.
If you feel “tired” of last night’s spree this is a very good option for your first lunch of the year.
Typical from the South of Portugal, this fish stew is very easy to do. The ingredients down listed are just a basic reference that can be adapted according to your favorite taste. The idea is to make a stock as flavorful as possible to cook the pasta.
You can add any kind of pasta or even rice. Sliced potatoes or poached eggs are also possible options to add to the stew. Only about the fish you should be more careful, choosing a good quality one (the ideal is to mix more then one kind of fish). My favorite traditional herbs for this recipe are pennyroyal, dried oregano or coriander (or all together, like I do here). However, you can use many other herbs of your preference.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of good quality fish (sea bream, perch, trout, codfish, snapper, monkfish, skate are good options);
100 ml / 3 ½ fl oz extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili (optional);
400 gr / 14 ¼ oz of fresh ripe skinless tomatoes, diced (or good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of dried oregano;
150 ml / 5 ¼ fl oz of white wine;
Sea salt
Red and green bell pepper stripes;
300 gr / 10 ½ oz of elbow pasta (or other kind of your choice);
1 handful of fresh coriander coarsely chopped;
Fresh or dried pennyroyal (mentha pulegium);
Water.

METHOD:

Boil fish with water and salt. Remove fish from the boil, clean skin and bones and flake it in good size chunks. Filter the water and reserve;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes on medium to low heat;
Remove bay leaves and discard;
If you don’t like to feel tomato and union pieces, just blend this sauce into a pure and return it to the pot;
Add reserved fish boil water, and bring it to a boil;
Season with sea salt;
Add fish chunks, stir gently and bring back the boil;
Add elbow pasta, add more water if necessary and bring back the boil. Cover the saucepan and turn the heat low;
Give it a stir once in a wile to avoid pasta from sticking together;
Add chopped coriander and pennyroyal and stir gently;
Garnish with bell pepper stripes (optional) and extra fresh coriander;
Put the lid on and let it simmer for a few minutes before serving. The pasta should still damp.

CUTTLEFISH, PRAWNS AND BEANS STEW

Stew, stew, stew, always ready to warm you!
Winter is arriving and we must get ready to face cold nights without fireplaces…
This perfect enhancing of seafood and vegetables flavors is one of my favorite recipes, suitable for a large dinner or a party. And you don’t need to cook it the way I do. You can cook this stew with cuttlefish, squid, octopus or any other kind of seafood, always adapting the cooking time. You also can avoid the use of prawns if you have any allergic problems.
About the beans, you can choose any variety of you preference. Kidney, red, cannellini, borlotti or pinto beans are very good options. If you use dry beans, soak it in water for at least one day before and pre-boil it until tender.
Feel free to adapt seasonings, fresh or dry herbs according to your taste.
That’s all.

YOU WILL NEED (serves 6 to 8):
1.2 kg / 2 lb and 10 ¼ oz of cleaned cuttlefish;
300 gr / 10 ½ oz of prawns;
Salt;
Lemon juice, freshly squeezed.;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
1 and ½ yellow onions, diced;
4 garlic cloves, sliced;
2 bay leaves;
1 fresh chili;
300 gr / 10 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of dried oregano;
100 gr / 3 ½ oz of white turnip, thinly diced;
1 carrot, sliced;
100 gr / 3 ½ oz of chorizo, sliced;
2 glasses of white wine;
Boiling water;
800 gr / 1 lb and 12 ¼ oz of pre-boiled kidney beans, (caned – net weight);
1 handful of fresh coriander coarsely chopped;

METHOD:
Open, clean and wash cuttlefish. Drain and season with salt and lemon juice. Reserve for one hour;
Pre-boil cuttlefish in a stewpot with salt, 1 glass of water, 1 glass of white wine, ½ onion and 1 bay leaf. Allow 20 to 30 minutes boiling;
Drain cuttlefish and cut into squares. Reserve some of the cuttlefish boiling water to add to the stew;
Pre-boil prawns with a good amount of salt and a glass of water. Depending on the size boil it for 3 to 5 minutes. Drain and reserve;
In a big stewpot heat olive oil and add, by this order, onion, garlic, bay leaves, chili, tomato, tomato paste, oregano, turnip, carrot, chorizo and 1 glass of white wine. Allow 15 minutes cooking on medium to low heat;
Add boiling water and some of the cuttlefish boiling water. Bring to a boil;
Season with salt;
Add pre-boiled cuttlefish squares and put the lid on the saucepan. Cook for 20 to 30 minutes on medium heat, stirring once in a while;
Add pre-boiled beans and bring back the boil. Allow 15 to 20 minutes boiling on medium to low heat;
Add prawns to the pot, some peeled and some unpeeled. Reserve a few for the final decoration;
Check seasonings;
Cut the heat when all ingredients are tender;
Add fresh coriander, coarsely chopped, and stir;Sprinkle with a few drops of lemon juice and serve, decorating each individual plate with one or two prawns.

BALONA GOMES CODFISH

Bacalhau (the Portuguese word for dried and salted codfish) can be considered the iconic ingredient of Portuguese cuisine. There are said to be over 1000 recipes in Portugal alone to cook it. Therefore I think nobody will complain if I add one more recipe to that vast portfolio of codfish dishes.
This one is a composition of 3 layers, first with sauté mushrooms and vegetables, second with codfish flakes in garlic and olive oil and third with asparagus and potatoes purée.
My original idea includes watercress in the first layer. But, as a seasonal vegetable, we can’t find it every time. So, be creative and adapt this first layer to you taste.
Please read the full recipe first. To prepare the dried codfish flakes, you need to rinse it previously. To layer your serving portions, you need some round pillar moulds. If you don’t have it, use foil or simply cut the bottom of a paper glass to do your own moulds.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of dried and salted codfish;
200 ml / 7 ¼ fl oz of olive oil
4 garlic cloves, chopped;
2 bay leaves;
1 teaspoon of paprika;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
200 gr / 7 ¼ oz of fresh vegetables (cabbage, watercress, green beans are good options);
500 gr / 1 lb and 1 ½ oz of potatoes, peeled;
300 gr / 10 ½ oz of fresh asparagus;
2 egg yolks;
Salt;
Freshly ground pepper;
Sprinkle of grounded nutmeg;
1 tablespoon of fresh flat leave parsley, chopped;
Asparagus tops or olives to garnish.
Dried oregano to garnish;

METHOD:
1st LAYER
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, salt and pepper. Add pre-washed mushrooms and vegetables of your choice (I prefer watercress) and sauté for 5 minutes;
Add 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to concentrate the flavor and evaporate the alcohol;
Add chopped parsley and stir;
Cut the heat, remove bay leaf and reserve in a warm place;
2nd LAYER
Rinse the codfish very well and leave it in cold water (in the refrigerator) for at least 12 hours, if a thin cut, or 24 hours, if thick, changing the water several times to reduce the saltiness of the fish;
After soaking, drain and boil the codfish in water for 10 minutes (just to flake it easily). Drain and cool;
Discard skin and bones and flake it roughly (I like to get good size flakes);
In a saucepan, heat 100 ml / 3 ½ fl oz of olive oil, 2 chopped garlic cloves, 1 bay leaf, paprika and sauté codfish flakes for 5 minutes;
Drizzle in 100 ml / 3 ½ fl oz of white wine and sauté a few minutes more to evaporate the alcohol;
Cut the heat, remove bay leaf and reserve in a warm place;
3rd LAYER
In salty water, boil peeled potatoes and asparagus (remove bottoms and hard skin);
After boiled, drain very well and smash everything into a puree consistence;
Over low heat, add eggs yolks whisked with salt, pepper, a sprinkle of nutmeg and cook for about 3 to 5 minutes, getting a consistent puree;
SERVING
Warm up all the ingredients before layer it;
Layer everything using round pillar moulds;
Garnish with some asparagus tops or olives and sprinkle with dried oregano;

SEAFOOD PAELLA

Paella is one of the world’s most famous rice dishes. Its origins go back to the XV century, in Albufera, near Valencia, Spain. It is also a very popular dish in Portugal, called “arroz à valenciana”. This kind of rice dish is now cooked all around the world with thousands of variations. You can choose hundreds of different ingredients, depending on your taste. Chicken, sausage, chorizo, pork loin, are commonly used together with some of the down listed ingredients. Although this one is a completely meat-free paella, I prefer a mixed variety, with seafood, fish, chicken, sausage and chorizo. There’s also the black paella, cooked with squid or cuttlefish ink.
About the paellera (paella pan), don’t worry if you do not have a large shallow pan at your kitchen. You can cut the portions to fit your pan size or you can try to buy a large pan like I did. I can give you some clues about how to find it here in Macau.

YOU WILL NEED (serves 8, at least…):
A large paellera with 40 to 50 cm / 15 to 20 inches (or any other large shallow pan);
600 g / 1lb and 5 oz of short grain rice;
1,5 kg / 3 lb and 5 oz of assorted seafood (good options are: squid, cuttlefish, octopus, prawns, lobster, crab, sea escallops, fish filets, monkfish, clams or mussels)
500g / 1lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use caned tomatoes of good quality);
300g / 10 ½ oz of onion, diced;
8 garlic cloves, diced;
200 ml / 7 ¼ fl oz extra virgin olive oil;
1 tablespoon of paprika;
4 bay leaves;
1 or 2 fresh chilies, diced;
1 teaspoon of oregano;
Sea salt
2 tablespoons of tomato paste;
300 ml / 10 ½ fl oz of white wine;
3 bell peppers (green, red and yellow);
300 gr / 10 ½ oz of frozen peas;
2 handfuls of fresh coriander coarsely chopped;
Boiling water;
Juice of one lemon;
1 teaspoon of turmeric powder;
1 teaspoon of curry;
Olives.

METHOD:
Precook hard seafood (squid, cuttlefish or octopus) with a cup of water and salt during 20 minutes. Drain and set aside;
If you use clams or mussels, place it in a saucepan with a cup of water and a pinch of salt, cover and bring to a boil for 5 minutes. Set aside and discard any that haven’t opened. Filter the water and save it to add to the rice cooking;
If you use prawns, lobster or crab, give them a soft boil, save the boiling water to add to the rice cooking, peal the smallest ones to cook along with the remaining seafood and save the largest ones, unpeeled, for the final decoration;
In the paellera, on medium to low heat (you can straddle the paella pan over two burners), start to heat olive oil, salt, paprika, oregano, bay leaves and chili;
When olive oil is hot, sauté onion and garlic until clear;
Add tomato and tomato paste and cook a few more minutes;
Add white wine and bring to a boil;
Cut half of each bell pepper, dice and add to the pan (save the other halves for the decoration);
Add seafood step by step, starting from the hard texture one (squid, cuttlefish or octopus), progressively to the soft one (sea escallops or fish). Simmer for 10 minutes;
Add frozen peas, washed and drained;
Add boiling water and bring everything to a boil, stirring gently;
Add seafood boil waters and involve;
Whisk lemon juice, saffron and curry powders and add it to the pan;
Add rice and bring back to the boil, then turn the heat very low and keep stirring gently from the border to the center. Add more salt if necessary;
By tasting a grain or two, cut the fire right before the rice is too soft (but still quite damp);
Garnish it with bell pepper stripes, unpeeled prawns, olives and chopped coriander;
Serve immediately.

JUST A FISH SOUP

Every country with a coastline has its own fish soup recipes, varying according to the fish species available and the vegetables and seasonings more consensual to each place.
Portugal, with almost 1800 km of coastline, has a rich cuisine dedicated to the sea were you may find dozens of different fish soup recipes. Different fish, different vegetables, different seasonings provide different results and so pages and pages would be needed just to mention all those different styles.
The one presented here is just an example of what you can do with fish and vegetables, in a perfect way to “hide” the fish from those who don’t like to eat it so often. You can use your favorite kind of fish and, of course, you can also choose different vegetables, herbs and seasonings to fill up the pot.

YOU WILL NEED (serves 4 to 6):
500 gr / 1 lb and 1 ½ oz of white fish;
50 ml / 1 ¾ fl oz extra virgin olive oil;
1 yellow onion;
3 garlic cloves;
2 stalks of celery;
1 bay leaf;
1 fresh chili (optional);
3 fresh ripe tomatoes, skinned and deseed;
Dash of white wine;
2 big potatoes;
1 carrot;
Fresh herbs (such as parsley, coriander or mint);
Dried herbs (such as pennyroyal or oregano);
Salt and peeper;
150 gr / 5 ¼ oz of small size pipe pasta;
Boiling water.

METHOD:
In a big pot, heat olive oil and add onion, celery, garlic, bay leaf, chili and sauté until clear;
Add tomato and white wine and cook for about 5 minutes over medium heat;
Add potatoes and carrot, peeled and sliced;
Add enough boiling water to cover everything very well and bring it to a boil;
Add fish, previously washed and drained;
Season with salt and peeper;
Make a bunch with fresh and dried herbs of your choice and add it to the pot;
Bring back to the boil, put the lid over the saucepan and turn the heat to low;
When the fish is cooked, remove it from the pot, clean bones and skin, flake it and reserve;
When all vegetables are boiled and soft, cut the heat, remove herbs bunch and discard;
Process the soup in a blender and return it to the pot;
Add more water if it is too thick and bring to a boil;
Add pipe pasta and stir well to avoid catching the bottom of pot;
When you feel the past almost soft add fish in flakes and simmer a little more, until the pasta is cooked.
Drizzle in a few drops of olive oil and serve.
Optionally, you can sprinkle some more fresh or dried herbs after serve.

MACKEREL FILLET WITH LEMONGRASS TOMATO SAUCE AND MANGO GAZPACHO

Cookingtimes first purpose is to share with non Portuguese, non Latin people the flavours of Portuguese and Mediterranean cuisine, showing how to use and abuse of ingredients such as olive oil, garlic, onion, tomato, fresh and traditional herbs and so many other healthy products.
Nevertheless, a combination of typical Mediterranean ingredients with some Asian flavours is something very comprehensible for someone who came from Europe and lives in Asia for many years. This is just one example of what you can do with those mixed emotions.

YOU WILL NEED (serves 4):
MACKEREL FILLET AND SAUCE
4 mackerel fillet, each one with 150 gr / 5 ¼ oz;
Salt;
Pepper;
Lemon juice;
Extra virgin olive oil;
2 garlic cloves, chopped;
400g / 14 ¼ oz of fresh ripe skinless tomatoes, chopped;
4 fresh lemongrass stalks;
MANGO GAZPACHO
200 gr / 7 ¼ oz of mango, unripe to medium ripe, peeled, seeded;
100 gr / 3 ½ oz of cucumber, skinless, seedless;
50 gr / 1 ¾ oz of onion;
1 tablespoon of extra virgin olive oil;
2 tablespoons of wine vinegar;
1 teaspoon of salt;
1 teaspoon of dried oregano;
2 ice cubes.

METHOD:
MACKEREL FILLET:

Defrost fish fillets, making sure the defrosted water is drained and doesn’t get in touch with it. Wash, dry and season with salt, pepper, lemon juice and reserve;
Preheat your oven to 170ºC/338ºF;
Drizzle extra virgin olive oil over the fish fillets;
Place the fish fillets on a baking sheet and bake it in the oven for around 20 minutes (or bake it over a barbecue, also on a baking sheet – no direct fire);

LEMONGRASS TOMATO SAUCE:

In a skillet heat olive oil, chopped garlic cloves and salt;
Chose 4 good lemongrass stalks, remove the hard outer layers, cut it in 3 to 4 pieces each and add it to the skillet;
Add chopped tomatoes and simmer for 15 to 20 minutes on medium heat, bringing it to a thick sauce;
Remove the lemongrass stalks and discard;
Keep the sauce warm.

MANGO GAZPACHO:

This gazpacho should be served immediately, so the ingredients must be cold;
Chose mango unripe to medium ripe;
Dice seedless mango, seedless cucumber and onion;
In a blender, process all the ingredients (mango, cucumber, onion, olive oil, vinegar, salt, dried oregano and ice cubes) until you get a smooth puree;
You can garnish your gazpacho with diced cucumber, reserved previously, a sprinkle of dried oregano and a drizzle of olive oil;

SEA SCALLOPS OVER SUN DRIED TOMATO BREAD WITH PESTO

These shellfish must be one of the sweetest, creamiest, richest things that come from the sea. By opening and closing its two shells so repeatedly to create propulsion for swimming, this mollusk develops a large size muscle that becomes the part of the scallop commonly eaten. The meat of a scallop is round in shape and has a mildly sweet, delicate taste and creamy texture. But you should try sea scallops with its roe attached. The roe has a different taste and texture than the scallop proper, much less sweet, even verging on savory, creating a wonderful juxtaposition of flavors and textures.
I decided to try this sauté scallops over a slice of sun dried tomato bread, all seasoned with home made pesto sauce. Of course you can try different combinations, using your imagination. You can save time, buying bread and pesto sauce, only cooking the scallops, but it isn’t, by far, the same thing!

YOU WILL NEED (serves 4):
SEA SCALLOPS
8 good quality and size sea scallops with its roe;
Salt and pepper to season;
Juice of 1 lemon;
Butter;
A dash of White wine or Champagne;
BREAD
250 ml / 9 fl oz of warm water;
1 teaspoon of salt.
454 gr / 1 lb of bread flour (wheat flour);
85 gr / 3 oz of whole wheat flour;
2 or 3 sun dried tomatoes, chopped;
1 teaspoon of active dry yeast;
PESTO
½ clove of garlic, chopped;
Salt and freshly ground black pepper;
3 good handfuls of fresh basil leaves, chopped;
A handful of pine nuts, very lightly toasted;
A good handful of freshly grated Parmesan cheese;
Extra virgin olive oil;
A squeeze of lemon juice.

METHOD:
SEA SCALLOPS

Season sea scallops with salt, pepper, lemon juice and reserve;
In a skillet, heat one or two tablespoons of butter with salt and sauté scallops for 2 minutes each side;
Add a dash of white wine or champagne and sauté to dry for 2 minutes more. Reserve in a warm place;

BREAD

Pile the flour onto a clean surface and make a well in the centre. Pour half the water into the well, then add yeast and salt and stir with a fork;
Slowly, bring the flour into the centre until you get a mix with a good consistency;
Add remaining water and continue to mix until it's well incorporated but without making the mix very sticky (adjust water quantity according to your flour mix);
Add choped sun dried tomatoes, flour your hands and push the dough together with all the remaining flour around the surface. Push, fold and roll the dough around, over and over, for at least 5 minutes until you have an elastic dough;
Very gently, place your bread dough onto a flour-dusted baking tray and let it leaven in a warm place for one hour, until it has about doubled in size. You shouldn’t touch the bread dough anymore before baking it;
Bake the bread in 3 heat steps: Into a preheated oven to 250ºC / 482ºF bake your bread during 15 minutes, without opening the oven door. Reduce the oven heat to 220ºC / 428ºF and bake it for 10 minutes more. Reduce the oven heat to 200ºC / 392ºF and bake it for 10 minutes more. Note: when the dusted flour around the bread became dark brown your bread is baked.
PESTO
In a food processor, mix garlic with pine nuts, a pinch of salt and pepper;
Add basil leaves to the food processor and mix for a few seconds;
Turn out into a bowl, add half the Parmesan and stir gently;
Add olive oil (you need just enough to bind the sauce and get it to an oozy consistency);
Season to taste and add the remaining cheese;
Pour in some more olive oil until you reach your ideal taste and consistency;
Add a squeeze of lemon juice and mix again.
SERVING
Warm up the scallops;
Place two scallops over a rectangular slice of bread, very lightly toasted,;
Place a spoon of pesto over the scallops or aside, making a creative decoration.

JAQUINZINHOS WITH TOMATO RICE

“Jaquinzinhos” is the Portuguese nickname for deep fried small horse mackerel, a very popular fish, once very cheap, nowadays quite expensive. “Petingas”, a cute name for the small sardines, are also commonly served in this traditional deep fried style. Although both “Jaquinzinhos” and “Petingas” are available in Macau, imported from Portugal, frozen, in 500gr bags, of course you can use any kind of small fish of your preference or simply use home made fish fingers, more suitable for your kids.
One thing in common: this kind of deep fried fish recipe is usually served with tomato rice or beans rice. I chose my favorite tomato rice, to serve damp with some fresh coriander and a few drops of lemon juice.

YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of frozen Jaquinzinhos (small horse mackerel);
400 ml / 14 ¼ fl oz of vegetable oil;
All purpose flour, to powder the fish;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 big yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili;
500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
150 ml / 5 ¼ fl oz of white wine;
Salt;
Red and green bell pepper stripes;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander coarsely chopped;
Drops of lemon juice, freshly squeezed.

METHOD:

Defrost fish, making sure the defrosted water is drained and doesn’t get in touch with the fish. Clean the cavities, discharging entrails. Wash, dry and season it with salt and reserve;
Powder the fish very well with all purpose flour;
In a deep saucepan, heat vegetable oil and deep fry the fish until golden brown. Reserve the fish in a warm place until you cook the rice;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add boiling water, and bring it to a boil;
Season with salt;
Add rice and bring back to the boil. Then turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the heat right before the rice is soft (should still be quite damp);
Add fresh coriander and stir gently;
Garnish it with a few bell pepper stripes and sprinkle with a few drops of lemon juice;
Serve fish and rice together with a green salad.

CHOCOS À ALGARVIA
(Baby Cuttlefish with Olive Oil and Garlic)

Algarve is probably the most well known Portuguese word. Situated on the extreme South of Portugal, this province is the most popular tourist destination in my country. A vast coastline, lapped by the endless waters of the Atlantic Ocean, but quite near Mediterranean Sea, and a landscape of rolling hills and valleys gives to Algarve a very interesting cuisine with an impressive variety of dishes using fish and shellfish in fusion with meat and poultry. “Carne de Porco Alentejana” is a explicit example of this fusion between sea food and meat, made of fresh salty clams and pork meat cubes. About sweets, thanks to the past Moorish influence, Algarve is the paradise. “Toucinho do Céu” (heaven’s bacon), “Barriga de Freira” (nun’s belly), “Queijo de Figo” (figs, ground almonds and chocolate) or “Dom Rodrigos” (egg and almond sweets) are just a few examples. However, that is for another time. Today we suggest this simple but much flavored way of cooking cuttlefish, very traditional in Algarve.
Hope you like it.


YOU WILL NEED (serves 4):
1,5 kg / 3 lb and 5 oz of baby cuttlefish;
Salt and pepper to season;
Extra virgin olive oil;
8 garlic cloves, sliced;
½ onion, diced;
2 bay leaves;
1 tablespoon of paprika;
1 fresh chili;
White wine;
Dried oregano;
Fresh coriander;
Juice of 1 lemon;
400 gr / 14 ¼ oz of baby potatoes;


METHOD:
Discharge cuttlefish mouth and eyes, wash, drain and season it with sea salt;
Boil baby potatoes in salty water for only 10 to 15 minutes (not too soft);
In a big skillet, heat 2 dl / 7 ¼ fl oz of extra virgin olive oil, garlic, salt, bay leaves, paprika and chili. Cook it until the garlic is tender but not brown;
In this olive oil sauce, sauté the baby potatoes, cut in halves, for around 5 minutes and reserve;
To the sauce left in the skillet add some more olive oil, onion, salt, oregano and white wine and let it heat;
Add cuttlefish to the sauce and put the lid on, allowing to cook for 12 minutes over medium heat, shaking the skillet a few times;
Remove the lid from the skillet and let it dry a bit more during 10 minutes;
If you feel it’s to dry, add some more wine and let it cook a few minutes;
Place the potatoes around the cuttlefish;
Before serving garnish it with a handful of fresh coriander, coarsely chopped, and drizzle in with lemon juice;
Serve with a green salad and enjoy it with a glass of white Pêra-Manca wine.

STUFFED SQUID
OVER TOMATO SAUCE

This is another pragmatic example of the immensity of recipes you can prepare with my favorite four ingredients: olive oil, onion, garlic and tomato.
Once more from the Mediterranean diet, stuffed squid is a common recipe to Portuguese, Spanish, Italian or Greek cuisines, very easy to find if you travel around these countries.
My mother-in-law gave this recipe to my wife and now I have the pleasure to taste this amazing combination of flavors from time to time. Actually, about stuffed squid is always my wife who cooks it, only with a small help from me. I can’t do it better and besides, food tastes better when someone cooks for you…

YOU WILL NEED (serves 4):
1,2 kg / 2 lb and 10 ¼ oz of medium size squid;
200 ml / 7 ¼ fl oz extra virgin olive oil;
2 medium yellow onions, diced;
4 garlic cloves, sliced;
2 bay leaves;
600 gr / 1 lb and 5 ¼ oz of fresh ripe skinless tomatoes, diced;
2 tablespoons of tomato paste;
2 teaspoons of paprika;
1 teaspoon of oregano;
200 ml / 7 ¼ fl oz of white wine;
200 gr / 7 ¼ oz of skinless chorizo, chopped;
Sea salt
1 handful of fresh parsley, coarsely chopped;

METHOD:

Wash squid carefully, removing tentacles and guts. Don’t remove the wings. Pat dry and reserve;
Chop squid tentacles plus one or two tubes if you think tentacles are not enough for the stuffing;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, paprika, tomato, tomato paste, white wine and oregano (use only half of the mentioned ingredient portions. The other half is for the sauce). Let it cook for around 15 minutes on medium to low heat;
Add squid tentacles and chopped chorizo. Leave it to cook for 10 minutes more, to thicken this stuffing;
Season with sea salt;
Add chopped parsley, saving a little to the sauce, if you like. Stir gently and cut the heat;
With the help of a spoon, stuff squid tubes very well and close it with some toothpicks;
In another saucepan, heat olive oil and add, by this order, the remaining onion, garlic, bay leaves, paprika, tomato, tomato paste, white wine and oregano (you can add to this sauce some chili or pepper if you like). Let it cook for around 5 minutes on medium to low heat;
Place the stuffed squid tubes over this sauce allowing it to absorb the flavors. Cover with a lid;
Turn the heat very low and let it cook for around 30 minutes, shaking the saucepan gently a couple of times, to avoid catching on the bottom.
Check the seasoning, adding a pinch more of salt if necessary;
Add some more chopped parsley if you like;
Serve with baby potatoes boiled in water with salt and peeled after that.

MONKFISH TAIL RICE

I regret not having this very ugly fish more times at my table. Ugly but enormously tasty. Its meat, tender and juicy, gives an unforgettable sea flavor and a marvelous texture to any recipe you prepare with it. Maybe the worst about monkfish (or a sea monster, as many people call it) is how to find it available in markets or supermarkets. Here in Macau, I hardly can find it in frozen cubes, imported form Portugal (green plastic bags with 500 gr). If you can buy it anywhere else, please let me know.
This fish and rice stew is very simple to do. Since you have some monkfish, you just need to add the usual Mediterranean flavors and let it cook together with some rice grains. Some people like to add prawns to this recipe but in my opinion, it hides the monkfish flavor, changing the tone of the dish.
This is a damp rice dish so please serve it like that and not like a risotto. Actually, I use long grain rice instead of Arborio or any other kind of short grain rice. My favorite traditional herbs for the final touch of this recipe are pennyroyal and coriander. However, you can use many other herbs of your preference.

YOU WILL NEED (serves 3):
500 gr / 1 lb and 1 ½ oz of monkfish tail;
150 ml / 5 ¼ fl oz extra virgin olive oil;
1 big yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili;
500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
150 ml / 5 ¼ fl oz of white wine;
Sea salt
Red and green bell pepper stripes;
300 gr / 10 ½ oz of long grain rice;
1 handful of fresh coriander coarsely chopped;
Fresh or dried pennyroyal (mentha pulegium);
Water.

METHOD:

In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add monkfish tails, washed, drained and cut in pieces, and it to cook for 5 minutes more;
Add boiling water, and bring it to a boil;
Season with sea salt;
Add rice and bring back to the boil. Then turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the fire just right before the rice is soft (should still quite damp);
Add some fresh herbs like coriander and pennyroyal and stir gently;
Garnish it with bell pepper stripes;
Put the lid on and let it simmer for 1 or 2 minutes before serving. The rice should still damp.

FRESH COD SAUTÉ WITH POTATO SALAD AND SPINACH SAUCE

YOU WILL NEED (serves 4)
COD FILETS:
600 gr / 1 lb and 5 ¼ oz of fresh cod filet (or similar fish);
Sea salt;
Rose pepper freshly grounded;
2 lemons;
50 gr / 1 ¾ oz of butter;
50 ml / 1 ¾ fl oz extra virgin olive oil;

POTATO SALAD:
500 gr / 1 lb and 1 ½ oz of baby potatoes;
1 small cucumber, peeled and deseeded;
1 garlic clove, diced;
½ onion, diced;
Extra virgin olive oil;
Vinegar;
1 teaspoon of dried oregano;
Salt;
Pepper.

SPINACH SAUCE:
300 gr / 10 ½ oz of fresh spinach leaves;
1 garlic clove, diced;
Drizzle of olive oil;
Salt;
Grated nutmeg;
1 ½ tablespoons of all-purpose flour;
100 ml / 3 ½ fl oz of milk.

METHOD:
MARINATION:

Cut fresh cod filets into 4 serving pieces and season it with salt, freshly grounded rose pepper and freshly squeezed juice of 2 lemons;
Leave it to marinate for, at least, 2 hours;

COOKING:
COD FILETS:

In a skillet, on medium heat, heat olive oil and butter and sauté cod filets, equally, until browned, turning it over very gently with a spatula (around 10 minutes cooking time per inch of thickness);

Reserve cod filets in a warm place;

POTATO SALAD:
Boil potatoes with skin in salty water;
Drain potatoes and let it cool in the refrigerator;
Peel potatoes and laminate it;
Slice cucumber very thinly and add to the potatoes;
Add garlic clove and onion thinly sliced;
Season this salad with olive oil, vinegar, oregano, salt and pepper. involve very gently;

SPINACH SAUCE:
In a skillet heat olive oil and sauté garlic until clear;
Add spinach leaves, washed and drained;
Season with salt and grated nutmeg. Stir and let it smooth;
Wisk flour and milk very well and incorporate in the spinach;
Process in a blender to obtain a smooth texture sauce.

SERVING:

To serve individually, place a circular amount of potato salad in the center of the plate, place a cod filet over the salad and make a decoration with spinach sauce.

BACALHAU À BRAZ
(CODFISH WITH EGGS AND FRIES)

Bacalhau à Braz is another typical Portuguese codfish recipe, made from codfish flakes, onion and garlic, thin strips of fried potatoes, all bounded by eggs. Bairro Alto, in Lisbon, is probably the original place of this recipe were a taverner had the brilliant idea of mixing all those ingredients. Nowadays you can find this recipe all over the country as well as in Portuguese and Macanese restaurants here in Macau.
This time I used good size codfish flakes and not so thin fries so that you can notice very well the ingredients. Then, I involved the eggs very gently to avoid shredding everything. You want a real Bacalhau à Braz, not a “codfish paste”.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of salt codfish;
200 ml / 7 ¼ fl oz of olive oil
2 medium size yellow onions, sliced;
3 garlic cloves;
1 bay leaf;
1 teaspoon of paprika;
Dash of white wine;
600 gr / 1 lb and 5 ¼ oz of potatoes, peeled and cut into thin strips;
6 to 8 eggs;
Salt;
Freshly ground pepper;
3 tablespoons of fresh flat leave parsley, chopped;
Black olives to garnish.

METHOD:

Rinse the codfish very well and leave it in cold water for at least 12 hours, if a thin cut, or 24 hours, if thick, changing the water several times to reduce the saltiness of the fish;
After soaking, drain and boil the codfish for 10 to 15 minutes (just to flake it easily). Drain and cool;

Discard skin and bones and flake it roughly (I like to get good size flakes);
In vegetable oil, deep fry potatoes until crisp and golden, drain over paper towels and reserve;
In a saucepan, heat olive oil, onion, garlic, bay leaf and paprika and sauté for 5 minutes;
Drizzle with a dash of white wine and sauté a few more minutes to concentrate the flavor and evaporate the alcohol;
Remove bay leaf;
Over low heat, add codfish flakes and stir gently to avoid shredding it;
Add fried potatoes and stir again gently;
Whisk the eggs with salt and pepper and half of the chopped parsley;
Over very low heat, add the eggs to the saucepan and cook until done, stirring gently (about 3 minutes only if you don’t like the eggs to dry);
Serve on a platter garnished with the remaining parsley and black olives.

ATUM DE CEBOLADA
Fresh Tuna Steak with Onions and Tomatoes

Warm summer evenings, a cool glass of Vinho Verde in your hand and a gentle sea breeze mixed with the odors of freshly caught fish being grilled is what made of Algarve an unforgettable experience that brings visitors back, time after time.

Algarve has a very, very long list of traditional fish and seafood recipes, were you can find many different ways to cook tuna fish. It can be grilled, baked, boiled, served in soups or stews. My favorite way is this “cebolada” style, a fresh tuna stake or loin with onions and tomatoes, dressed along with the usual suspect ingredients of the Mediterranean cuisine.

YOU WILL NEED (serves 4):
800 gr / 1lb and 12 ¼ oz of fresh tuna stakes;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
3 medium size yellow onions, sliced;
3 garlic cloves, sliced;
2 bay leaves;
1 fresh chili, sliced;
1 tablespoon of paprika;
4 medium size fresh ripe skinless tomatoes, roughly diced;
4 tablespoons of tomato paste;
Drizzle of white wine (optional);
1 teaspoon of oregano (optional);
1 handful of fresh parsley, coarsely chopped;
Salt and pepper.

METHOD:

The basic idea of this recipe is to layer all the ingredients in a saucepan before you turn on the heat. When you finish the last layer, cover with a lid and let it simmer until the ingredients are tender and the fluids are well incorporated, melted and fragrant. You just need to follow the layers order and let it cook over low heat, without stirring.
Try to use a large saucepan to split all the ingredients in tree single layers (vegetables, tuna, vegetables). If your saucepan is not so large, you just have to make more layers;
For the first layer, use onion, garlic, bay leaves, tomato, tomato paste, salt and pepper.
For the second layer, use tuna steaks previously seasoned with salt and pepper;
For the third layer, repeat the first one and so on.
When you finish all the layers, season the top with salt, pepper, chili, paprika, remaining tomato paste, olive oil, white wine, oregano and parsley (save a third for the final garnishing).
Over low heat, put the lid on the saucepan and let it simmer for around one hour. Adapt cooking time according to the saucepan size or heat intensity;
To ensure the stew is not catching on the bottom, shake the saucepan, don’t stir it;
When cooked, garnish with the remaining parsley and serve with baby potatoes, boiled with skin.

ARROZ DE POLVO - OCTOPUS RICE

Rice, amazing rice, again.
If you have any doubt about rice versatility, here you have another way to cook it.
Arroz de polvo – Octopus rice is another Portuguese recipe, originally from Algarve, cooked all over the country. It can be made with octopuses of any size, so baby ones don’t need too much precooking time. Some people precook it with red wine and a little water, some people add one onion to the precook and some people just don’t precook it. As octopus have a hard meat I advice you to always precook it. Just do it the way you prefer, only considering its thickness.
This is a damp rice dish so please serve it like that and not with risotto’s consistency.
If you prefer, use different fresh herbs like parsley, thyme or pennyroyal (my favorite).

Let’s go!

YOU WILL NEED (serves 4):
1,2 kg / 2lb and 10 ¼ oz of clean octopus;
350 g / 12 ¼ oz of long grain rice;
600g / 1lb and 5 oz of fresh ripe skinless tomatoes, diced (you can use caned tomatoes since you trust it’s quality);
300g / 10 ½ oz of onion, diced;
1 green bell pepper, cut into stripes or squares;
5 garlic cloves, sliced;
1 or 2 fresh chilies, sliced;
1 tablespoon of paprika;
2 bay leaves;
150 ml / 5 ¼ fl oz extra virgin olive oil;
300 ml / 10 ½ fl oz of white wine;
1 tablespoon of tomato paste;
1 teaspoon of oregano;
2 handfuls of fresh coriander coarsely chopped;
Sea salt
Water
2 tablespoons of vinegar or lemon juice.

METHOD:

Precook octopus with a little water and salt during 30 to 45 minutes, depending on its thickness (the octopus will exude liquid so don’t be surprised if you have more cooking liquid at the end);
Drain octopus and retain the boiling liquid (add water to the boiling liquid to make it up to 3 to 4 times the rice volume – for 350g of rice you must have around 1,5 litres / 2 pints and 12 ¾ fl oz);
Cut octopus in small pieces and reserve;
In a large saucepan, heat olive oil and add, by this order, garlic, bay leaves, paprika, chili, onion, tomato, tomato paste, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add octopus pieces and cook for 5 minutes more;
Add boiling liquid with water, and bring it to a boil;
Season with sea salt;
Add rice and bring back to the boil, then turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the fire just right before the rice is soft (but still quite damp);
Garnish it with coriander and/or other fresh herbs you like and drizzle with vinegar or lemon juice;
Put the lid and let it rest for 2 or 3 minutes before serving. Don not forget the rice should still be quite damp.

LAGAREIRO'S OCTOPUS

Lagareiro is the owner of an olive oil press so it’s easy to understand why you season a lagareiro’s octopus recipe with 200 ml / 7 ¼ fl oz of olive oil. This Lagareiro style is a way to cook different recipes of fish like the famous Bacalhau à Lagareiro – Lagareiro’s Codfish. One thing in common to all this recipes – Olive oil have the leading role.
In my kitchen, I always use olive oil to cook or season food. Butter, margarine or vegetable oils are used occasionally. I cook this way not because of all the health advices about the exceptional properties of pure olive oil. I cook this way because I love the taste of olive oil, the soul of Mediterranean cuisine.
About this recipe, there are different ways to prepare Lagareiro’s Octopus, all retaining its traditional character. The big option is between char grill or oven roast the octopus after precook it. I prefer to brown it in the oven because you can melt the flavors more efficiently. In addition, because it’s very difficult to have a charcoal fire at home to char grill the fish after boiling it. Then, some call for red, green or yellow bell peppers to be incorporated, others add olives and herbs. Some heat olive oil only with garlic, others add some more flavors. In my opinion, just be creative with it and feel free to modify this recipe as I did from the most traditional one. Enjoy it.

YOU WILL NEED (serves 4):
1,2 kg / 2lb and 10 ¼ oz of clean octopus;
1 ½ onion;
2 bay leaves;
4 to 6 potatoes, in halves or wedges;
1 bell pepper, cut into stripes or squares;
100 gr / 3 ½ oz of olives;
5 garlic cloves, sliced;
1 fresh chili, sliced;
1 teaspoon of paprika;
200 ml / 7 ¼ fl oz of extra virgin olive oil (or less if you prefer);
1 handful of fresh coriander coarsely chopped;
Sea salt
1 tablespoon of vinegar or lemon juice.

METHOD:
Precook octopus with a little water, salt, one whole onion and bay leaves during 30 to 45 minutes, depending on its thickness. You can use pressure cooker to cook it faster. The octopus will exude liquid so don’t be surprised if you have more cooking liquid at the end;
Drain octopus, cut in large pieces and reserve (the head of the octopus can be used as well, but the tentacles cut in large pieces are typical of what is served in restaurants);
In a small saucepan, heat olive oil, garlic, paprika, chili and ½ onion, sliced. Let it cook for around 5 minutes on medium heat;
Boil the potatoes (with skin if possible) in salty water. Into halves, boil it for 8 minutes, into wedges, boil it for only 4 minutes;
Preheat your oven to 190ºC/375ºF;
Into a roasting tray, place octopus pieces along with the drained potatoes, bell pepper stripes, olives and season with sea salt;
Generously drizzle all the cooked olive oil sauce over the roasting tray and brown it in the oven for around 30 minutes;
Before serve, garnish the tray with coriander, coarsely chopped, and drizzle with a tablespoon of vinegar or lemon juice.

BLESSED ROSEMARY CODFISH

YOU WILL NEED (to serve 4):
800g / 1lb and 12 ¼ oz of dried codfish;
800g / 1lb and 12 ¼ oz of small peeled potatoes, cut into halves or quarters;
800g / 1lb and 12 ¼ oz of fresh ripe skinless tomatoes, cut into halves and sliced;
400g / 14 ¼ oz of shallots or small red onions peeled, cut into halves;
400g / 14 ¼ oz of red, green and yellow bell peppers, cut into stripes;
10 garlic cloves, sliced;
1 or 2 fresh chilies cut in half;
2 tablespoons of paprika;
3 bay leaves;
3 dl / 10 ½ fl oz extra virgin olive oil;
2 dl / 7 ¼ fl oz of white wine;
1 dl / 3 ½ fl oz of tomato paste;
Sea salt
1 tablespoon of oregano;
2 rosemary branches;
1 handful of fresh coriander coarsely chopped;
3 sprouts of spring onions chopped.

METHOD:

Soak the codfish in cold water during, at least, 24 hours changing the water several times, depending on the thickness of the fish (the more thick the more time it needs to be soaked in water);
Drain the cod fish and cut into serving size pieces;
Boil the potatoes in water for 5 to 7 minutes and drain it;
In a big skillet, mix 2 dl / 7 ¼ fl oz of olive oil, the garlic, the bay leaves, 1 tablespoon of paprika and the chilies. Cook until the garlic is tender but not brown and then sauté in it, by this order:
a) The codfish, for 1 to 2 minutes each side and reserve;
b) The potatoes, for around 5 minutes and reserve;
c) The onions, tomato and bell peppers, for around 5 minutes and reserve;
To the sauce left in the skillet add remaining olive oil and paprika, tomato paste, salt, oregano and rosemary, allowing to cook for 5 minutes in medium heat;
Place all the ingredients in a tray with the bay the leaves and rosemary in between and drizzle the cooked sauce over it.
Cook in preheated oven at 200ºC / 390ºF during 45 minutes to 1 hour, depending on your oven efficiency.
Before serving garnish it with the spring onions and the coriander and drizzle with some olive oil if it looks dry.

Note: This fish dish demands a robust red wine but fell free to choose another kind of beverage in order to enjoy it. Cheers!