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Portuguese and Algarve Recipes
Welcome to the Recipes page - Part II. On this page we feature: Grilled sardines, the Algarvian version of rice pudding and Lulas Recheados (Stuffed squid).
 
Sardines Grelhadas - Grilled Sardines
Grilled Sardines Ingredients: (4 servings)
  • 8 fresh sardines (approx 500g / 1 lb 2 oz. in total)
  • Mixed peppercorns
  • Bunch of fresh dill - chopped
  • Salt
  • Olive oil
  • 2 lemons
  • 1 clove of crushed garlic
  • Rosemary
  • Some crisp lettuce leaves
How to Cook:
    Cut along the belly of each sardine and then clean out the insides, rinsing the fish afterwards and gently rubbing off the scales at the same time. Leave to dry out. Crush the peppercorns and then add in a dish to the crushed garlic, chopped dill, grated rind of one lemon, some salt and olive oil. Mix it all together.
    Put a sprig of rosemary inside each of the cut sardines and pour over some of the dill / peppercorn mixture, covering each side. Leave to marinade for up to half an hour - but no longer. Thread the prepared sardines on to metal skewers then grill them for 3 minutes on each side.
    Serve on top of the lettuce, with any remianing dill mixture spooned over and the lemons cut into wedges for squeezing. Excellent when served with boiled potatoes and a salad.
Click here for more Algarve recipes and dishes
Arroz Doce - Rice Pudding
Ingredients: (6 servings)
  • 250g of long grain rice
  • 4 cups of water
  • 750 ml of milk (approx pint and a half)
  • 3 egg yolks
  • 250g of sugar
  • Grated rind of 1 lemon
  • 1 large cinnamon stick
How to Cook:
    In a sauce pan, bring the milk just up to boiling point and then add the sugar, the rice, the salt, lemon rind and the cinnamon stick. Simmer until the rice is cooked and then leave to cool for aminute or so. Remove the cinammon stick.
    Beat the egg yolks then add to the rice, stir very well and bring the combination back to the heat. Cook until creamy, then sprinkle with any left over lemon rind and cinnamon powder.
Some prefer to use a half milk / half condensed-milk mixture.
 
Lulas Recheadas - Stuffed Squid
Ingredients: (4 servings)
  • 1 Kg of squid (medium sized pieces)
  • 100g prosciutto (or other cured ham)
  • 2 medium onions
  • 2 cloves garlic
  • 5 medium tomatoes, quartered and de-seeded
  • 1 egg
  • Bay leaf
  • Parsely
  • Olive oil
  • Salt and pepper
How to cook:
    Clean the squid by removing the 'tooth' eyes, cartilage and entrails and then rinse thoroughly. Separate the sac from the tentacles and place each in a different dish to set aside. For the stuffing take one of the onions and one of the garlic cloves, the ham and the tentacles and chop them all up together. Crack the egg into this mixture and blend thoroughly. Then stuff the squid sacs with this mixture and close them with bits of a toothpick.
    Fry the other chopped onion and garlic in a casserole dish for a couple of minutes then add the tomatoes, the bay leaf, some parsley, salt and pepper. Simmer for 10 minutes.
    Put the squids into the sauce, add a little water to cover if necessary, put the caserole lid on and simmer for half an hour. Water may be added if you think the mixture is starting to dry during this cooking. Serve with new potatoes or rice and a little chopped parsley.
Click here for more Algarve recipes and dishes
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