hi today watchmojo.com learns how to
make a popular Portuguese dish with chef
Marino Tavares Portuguese cuisine is
actually a bit more spicy and saltier
than the thing so there’s a lot of based
on olive oil a lot of very natural
products instead of having creams and
heavy dishes so Portuguese cuisine is
like the cards that we have a lot of
seafood bases we have a seafood rice we
have cata planner which is a wheel base
in a copper pot basically I’ve got that
plan is just a copper pot the way it is
see here plus we do one dish here which
is seafood okay seafood and fish there’s
clams peppers chorizo gives a little
spice to it and we have fresh fish and
we have shrimps scallops and thing else
so basically start with a bit of olive
oil and a bit of garlic well add the
first ingredients the chorizo and the
peppers and onions
everything has a different time of
cooking now the climbs takes the longest
so put the clams in first we had a bit
of salt after that at the bottom for the
peppers and onions we don’t move
anything everything is all one part add
about half a cup of wine it’s actually
soup it’s no broth
we’ll start with all the fish I got my I
got halibuts I got black cod i seasoned
a bit of fresh fish second service we
add a bit of tomato sauce half a cup
we have a broth which is all the lobster
has been boiled and tomato we covered
basically after eight minutes when
things are starting to boil I’ll open it
up now I’ll add the other ingredients
which is shrimps some Lobster
remember the lobsters been three boiled
with the broth that’s been there about
eight minutes half cooked boiled
potatoes
training’s all combined on the inside
then I close it up again for a few
minutes until everything else is cooked
now I just open it up at Annette’s
everything seems to be uniformed all the
clams are open everything else is all
seems to be cooked the last thing to do
is piri piri you add that as at your
discretion
it’s Tabasco but more powerful
couple of drops and with chopped parsley
for decoration
and there is seafood kappa planet thank
you very much
make a popular Portuguese dish with chef
Marino Tavares Portuguese cuisine is
actually a bit more spicy and saltier
than the thing so there’s a lot of based
on olive oil a lot of very natural
products instead of having creams and
heavy dishes so Portuguese cuisine is
like the cards that we have a lot of
seafood bases we have a seafood rice we
have cata planner which is a wheel base
in a copper pot basically I’ve got that
plan is just a copper pot the way it is
see here plus we do one dish here which
is seafood okay seafood and fish there’s
clams peppers chorizo gives a little
spice to it and we have fresh fish and
we have shrimps scallops and thing else
so basically start with a bit of olive
oil and a bit of garlic well add the
first ingredients the chorizo and the
peppers and onions
everything has a different time of
cooking now the climbs takes the longest
so put the clams in first we had a bit
of salt after that at the bottom for the
peppers and onions we don’t move
anything everything is all one part add
about half a cup of wine it’s actually
soup it’s no broth
we’ll start with all the fish I got my I
got halibuts I got black cod i seasoned
a bit of fresh fish second service we
add a bit of tomato sauce half a cup
we have a broth which is all the lobster
has been boiled and tomato we covered
basically after eight minutes when
things are starting to boil I’ll open it
up now I’ll add the other ingredients
which is shrimps some Lobster
remember the lobsters been three boiled
with the broth that’s been there about
eight minutes half cooked boiled
potatoes
training’s all combined on the inside
then I close it up again for a few
minutes until everything else is cooked
now I just open it up at Annette’s
everything seems to be uniformed all the
clams are open everything else is all
seems to be cooked the last thing to do
is piri piri you add that as at your
discretion
it’s Tabasco but more powerful
couple of drops and with chopped parsley
for decoration
and there is seafood kappa planet thank
you very much
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