Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking.

Squid with Pea Avocado Purée

An emerald green pea and avocado puree reminiscent of guacamole. So good, so easy. Any leftover can be used as a sandwich spread. Great with shrimps or even a simple poached egg. Voilà, dinner in less than 20 minutes.

Spicy Shrimp and Heart of Palm Moqueca

Moqueca is a traditional salt water fish or prawn stew from Brazil. There are two versions, the Moqueca Baiana from Bahia state and the Moqueca Capixaba from Espirito Santo state.

Roasted Salmon with Speck and Leeks

Salmon is a versatile choice that works well for an impromptu dinner with guests. Quickly done yet with an aura of refinement. Here, I use crisp speck, the more rustic cousin of the Prosciutto di Parma. Serve with Roasted Rosemary Fingerling Potatoes.

Fish Polpette (Polpette di Pesce)

They are poached in a rich tomato sauce. The preparation is not much different than for meatballs, aside from the fact that they are not fried.

Chickpea Soup with Shrimps

Minestra di Ceci con Gamberi, a recipe from Sardinia, puts together what appears to be at first glance an odd combination: chickpeas and shrimps. You will applaud the outcome.