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Recipes with chouriço

4 recipes that use chouriço, with photos, step-by-step instructions and cook times. The quickest, Xerém de conquilhas, takes 65 minutes. It is most often cooked with garlic, onion and bay leaves.

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Xerém de conquilhas

Xerém is coarse-ground maize cooked to a soft, spoonable porridge, an old poor man's food of the eastern Algarve that tasted of whatever the sea or the pig gave that day. Around Tavira and Olhão it is cooked with conquilhas, the little wedge clams raked from the sand bars of the Ria Formosa, so the cornmeal soaks up their salty juices. This contains pork (chouriço and streaky bacon); leave them out for a purely seafood version. Chef's tip: stir the cornmeal into the clam water off the heat, then put it back on, to avoid lumps.

65 minPortugueseFish
by KrazyBadal 0 views

Lulas recheadas

Fishermen's wives in Portimão stretched a modest catch of squid by filling the bodies with chopped tentacles, rice and a little chouriço, then simmering them slowly in tomato sauce until meltingly tender. It is a Sunday dish in the western Algarve, served sliced into rounds with boiled potatoes or more rice. This contains pork (chouriço), and the sauce uses white wine; replace it with the same amount of fish or vegetable stock for an alcohol-free version. Chef's tip: fill the squid only two-thirds full, because the rice swells and can split them.

90 minPortugueseFish
by KrazyBadal 0 views

Feijoada de búzios

On the western Algarve coast around Sagres and Aljezur, whelks gathered from the rocks go into a thick, tomatoey bean stew that is the seaside cousin of the meat feijoada. It is winter food, served steaming from big pots at local festivals and in family kitchens, with rice on the side. This contains pork (chouriço); leave it out and add an extra teaspoon of smoked paprika if you prefer. Chef's tip: cook the whelks separately first so you can slice them and control their texture.

105 minPortugueseFishGluten free
by KrazyBadal 0 views

Cozido das Furnas

In Furnas, on São Miguel, cooks lower tall pots of meat and vegetables into holes in the hot volcanic ground by the lake at dawn, cover them with earth and dig them up at lunchtime six hours later. The steam cooks everything gently in its own juices, so the meats are falling apart and the cabbage tastes of smoked sausage. A low oven gives a very similar result at home. This contains pork (belly, chouriço and blood sausage). Chef's tip: seal the pot tightly with foil under the lid; the dish relies on steam, not added water.

370 minPortugueseMeat
by KrazyBadal 0 views

Goes well with chouriço