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.
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.
