Risotto de Polvo - Octopus Rice Recipe

Long ago Portuguese fisherman uncovered all sorts of unexpected delicacies deep in the oceans they navigated, salting some for long voyages such as bacalhau (codfish), while others closer to shore brought back the fresh seafood goodness. Today both the salted and the fresh are hugely important in the Portuguese diet. With so much coast surrounding us on the west and south of the country, plus our islands of the Azores, its easy to understand why the Portuguese kitchen and diet is so rich in the fruits of the sea.

Rissoto del Polvo - Octopus rissoto

One popular deep-sea treat we’ve been feasting on for centuries is the Octopus - yes the multi-legged creature that makes some of us nervous about taking a dip in the ocean. But on a plate, octopus is tender and delicate and not scary at all. Flavour wise it’s very similar to its cold water neighbor the squid…or in more politically correct terms “calamari”. Octopus (known as Polvo in Portuguese) is still very popular and in the Algarve, we enjoy it dried, smoked, stewed and especially in Arroz de Polvo (Octopus Rice), a traditional dish rooted from the islands of Madeira. Read more

Roasted Chestnuts - Castanhas Assadas

Since chestnut season has officially kicked off, I thought it would only be appropriate to put together a post on “How to Roast Chestnuts”.

Roasted Chestnuts

Roasted Chestnuts
1kg chestnuts
Sea salt
Water

If oven roasting preheat oven to 180C | 355F, if using stove top use medium low heat.

With a small steady knife make a cut in each chestnut

Rinse chestnuts well in cold water

Spread wet chestnuts on pan

Salt generously

Roast for 20-30 minutes, or until tender to taste. *Note: When roasting chestnuts they may crack and pop so it’s good to use lid then check and rotate frequently.

Portuguese eat a lot of chestnuts and to keep up with the demand, in Portugal we have all sorts of chestnut roasters. The most common home use option is a pan with perforations on the bottom that can be used on a gas stove. Chestnuts can be roasted in the oven with a cookie sheet or on a flame using a holed bottom pan. I’ve never tried this but putting a holed bottom pan on a barbeque may work well also and give chestnuts a nice smoky flavour. Chestnuts are usually done when their skin is burnt and curled up.

Serve hot! Hot chestnuts are a bit like dealing with a hot potato but taste their best when hot off the flame.

Figos Cheios made with Faro Almonds

In writing this post I called a few friends and family members to get the scoop on the history of the “Figo Cheio”. So far none of my super sleuths have uncovered the mystery but seems we’ve somehow created a stubborn challenge to uncover the truth of its origin. Until then, everyone agrees, the Figo Cheio belongs to the Algarve and is an exclusive delicacy of the region.

Figos Cheios

What is absolutely certain is how good they taste. Made with local Algarvian figs and Faro Almonds, known around the globe as some of the finest, and of course traditional spices like anise seed, cinnamon and a touch of sugar. If you’re a fig fan these are a must try when visiting the Algarve.

Pasteis de Nata – Portuguese Custards

Do I have a treat for Algarve Buzz readers…literally, this is an exciting post, where I share a little history and recipe of one of the most famous Portuguese deserts of all - Pasteis de Nata “Portuguese Custard Tarts”.

The original recipe for Pasteis de Nata were invented by two Catholic sisters in the convent at the Mosteiro dos Jerónimos and called Pasteis de Belem, since then the secret recipe has been heavily guarded. Around 1837, clerics from the monetary, set up Casa Pastéis de Belém, the first shop to sell the pasteis, in order to raise money for the monastery that took centuries to build and today is an UNESCO heritage site. At the time the monetary and shop were easily accessible by ship, allowing tourists to quickly become familiar with Pasteis de Belem, and the news spread quickly.

Pasties de nata custard

Today, Pasteis de Belem are more commonly known around the country as Pasteis de Nata, and only the original Pasteis de Belem carry the name. The original shop also remains standing today and the Pasteis de Belem are still said to be the best. This is definitely a Lisbon must Read more

Chocolate Salami - Salame de Chocolate

Say, “Salami” here in Portugal and the first thing that comes to mind is chocolate - “Chocolate Salami”. In most cultures, salami is something salty and smoked, but here we love our sweets so much we’ve even made one out of chocolate, what else?! If you’ve visited Portugal before, you may have seen these delicious treats in bakeries.

Chocolate Salami Portuguese Style

Commercial versions, are usually wrapped in foil, quite thick and large, more like a slice of cake than anything resembling an actual salami. And in some places you’ll find them coated with sugar — what can we say, other than, Portuguese like their sweets, really sweet.

Sailors Bacalhau Gratin - Bacalhau a Marinheiro

There are likely countless recipes of salted cod in Portugal’s history. Long before anyone thought of the modern invention we now know as the refrigerator, discoverers dried and salted cod as a way to preserve it for long voyages. Portugal being heavily Roman Catholic also meant there were many religious holidays where only fish could be eaten, so the use of bacalhau became a staple in Portuguese cuisine and remains so to this day.

Sailors Bacalhau Gratin