Gastronomy

September Creations

The technique will never prevail to the taste. Our role is to respect and pass to your table the best of our country: a Paparico gastronomic experience.

Gazpacho Alentejano Style with Pink Prawns

We could summarize this dish in two products: tomato and gamba and in two sensitive elements: acidity and sweetness, but a summary is never a complete work.
This gazpacho made with tomatoes, cucumbers, peppers and a stock from the heads of the gamba, is the basis flavour of this element.
We combine this base with a mixture of tomatoes, gamba, a tomato snow and the spicy gamba paws in order to promote the growing of flavour. We started with a more earthy flavour and some acidity (of tomatoes), but the sweetness of the gamba makes the balance with the snow, making this Alentejo experience perfect.

Gazpacho Alentejano Style with Pink Prawns

We could summarize this dish in two products: tomato and gamba and in two sensitive elements: acidity and sweetness, but a summary is never a complete work.
This gazpacho made with tomatoes, cucumbers, peppers and a stock from the heads of the gamba, is the basis flavour of this element.
We combine this base with a mixture of tomatoes, gamba, a tomato snow and the spicy gamba paws in order to promote the growing of flavour. We started with a more earthy flavour and some acidity (of tomatoes), but the sweetness of the gamba makes the balance with the snow, making this Alentejo experience perfect.

Swordfish and Corn inspired by Madeira

This inspired dish from Madeira, is traditionally presented with swordfish or tuna, onion, corn (corn flour cooked with cabbage and then fried) and an open passion fruit.
We interpret this dish and present our version with cured swordfish, a rich sauce of seafood, a passion fruit and to complete, a fried corn with cabbage.

A fish like swordfish runs the risk of oxidation, which is why the technique of preservation and conservation of the organoleptic qualities of this raw material was worked: the cure.
Cured in salt and lime, having a citric touch, this protein, which raises its potential at the moment it is placed on the organic wood embers, maintains its texture point and creates, a relation with the passion fruit sauce.
The toasted seafood base binds with the sweetness of the corn, being finalized with the passion fruit, which is related with the fish lime.

The passion fruit is the element that makes this sauce irreverent and authentic. The sauce, has the role of harmonizing all the elements of a dish, praising them and creating value to the experience. We believe that we have here a combination that praises, one by one, the elements of this dish as well as elevates and honours oh the traditional recipe.

Swordfish and Corn inspired by Madeira

This inspired dish from Madeira, is traditionally presented with swordfish or tuna, onion, corn (corn flour cooked with cabbage and then fried) and an open passion fruit.
We interpret this dish and present our version with cured swordfish, a rich sauce of seafood, a passion fruit and to complete, a fried corn with cabbage.

A fish like swordfish runs the risk of oxidation, which is why the technique of preservation and conservation of the organoleptic qualities of this raw material was worked: the cure.
Cured in salt and lime, having a citric touch, this protein, which raises its potential at the moment it is placed on the organic wood embers, maintains its texture point and creates, a relation with the passion fruit sauce.
The toasted seafood base binds with the sweetness of the corn, being finalized with the passion fruit, which is related with the fish lime.

The passion fruit is the element that makes this sauce irreverent and authentic. The sauce, has the role of harmonizing all the elements of a dish, praising them and creating value to the experience. We believe that we have here a combination that praises, one by one, the elements of this dish as well as elevates and honours oh the traditional recipe.

Rice “Malandrinho” from Sado with Shrimp

Traditional from the Algarve, it presents itself at your table in its best version: with selected carabineers, a baked bell pepper base and a carabiner broth enriched with an old brandy.

The Carabineiro from Algarve is a distinct seafood from our coast, especially sweet and fleshy.
To balance the sweetness of this shellfish we look for some acidity, daring and irreverence as the base of this broth.

This way, we use an old brandy in the flavour base, which besides building new notes, helps to accentuate toasted notes of the shellfish to beat with the sweet.
We finish this rice with lemon juice, so that its aroma and acidity, create some citric notes to open the papillae at the time of tasting, expanding the sensitivity sensory zones in our mouth.

Rice “Malandrinho” from Sado with Shrimp

Traditional from the Algarve, it presents itself at your table in its best version: with selected carabineers, a baked bell pepper base and a carabiner broth enriched with an old brandy.

The Carabineiro from Algarve is a distinct seafood from our coast, especially sweet and fleshy.
To balance the sweetness of this shellfish we look for some acidity, daring and irreverence as the base of this broth.

This way, we use an old brandy in the flavour base, which besides building new notes, helps to accentuate toasted notes of the shellfish to beat with the sweet.
We finish this rice with lemon juice, so that its aroma and acidity, create some citric notes to open the papillae at the time of tasting, expanding the sensitivity sensory zones in our mouth.

Fish and Molluscs Stew to the Fisherman

The dish of those who make life from the sea, involves cultures and customs in a pot on board, with sea water, onion, bell pepper, garlic, bay leaf, parsley and fish of the day.

We live our customs and traditions; our pillars reflect it and, in this way, we transport to your table this dish from our recipe.

We present a fine and delicate dish, with robust flavours from the sea.

A stew base with mussel water, is the flavour base that leads us directly to our culture of flavour and to the original dish. We continue with two varieties of fish: the best of the day, as well as the bivalve that enters in the constitution of this dish.

In the center of the dish we have a stew base as we know it, referring directly to the origins. We differentiate our dish with a touch of orange at the end of the sauce, to balance the iodized taste of the mussel water and the taste of the pepper.

The stew dish is undoubtedly one of the traditional Portuguese dishes, which presents the greatest variety of fish and where the common is just its base. What constitutes and distinguishes it, varies according to the territory, the coast and with the best that each day nature brings us!

Fish and Molluscs Stew to the Fisherman

The dish of those who make life from the sea, involves cultures and customs in a pot on board, with sea water, onion, bell pepper, garlic, bay leaf, parsley and fish of the day.

We live our customs and traditions; our pillars reflect it and, in this way, we transport to your table this dish from our recipe.

We present a fine and delicate dish, with robust flavours from the sea.

A stew base with mussel water, is the flavour base that leads us directly to our culture of flavour and to the original dish. We continue with two varieties of fish: the best of the day, as well as the bivalve that enters in the constitution of this dish.

In the center of the dish we have a stew base as we know it, referring directly to the origins. We differentiate our dish with a touch of orange at the end of the sauce, to balance the iodized taste of the mussel water and the taste of the pepper.

The stew dish is undoubtedly one of the traditional Portuguese dishes, which presents the greatest variety of fish and where the common is just its base. What constitutes and distinguishes it, varies according to the territory, the coast and with the best that each day nature brings us!

Rolled Orange Pie “Convento Nossa Senhora da Conceição”

Orange is the most consumed citrus fruit in Portugal having its origin in the Asian continent. This sweet moment consists of an orange pie, orange cream (made with the peels in order to concentrate all the aroma, colour and flavour), a “granizado” of orange and basil.

Basil - an aromatic herb with a nasal flavour - enhances and elevates the flavour of citrus.

Although a citrus always brings a fresher and more nasal flavour, this combination has a complete wrap, where the egg base of the pie brings all the richness and structure necessary to raise this dessert to a level of pure pleasure.

Rolled Orange Pie “Convento Nossa Senhora da Conceição”

Orange is the most consumed citrus fruit in Portugal having its origin in the Asian continent. This sweet moment consists of an orange pie, orange cream (made with the peels in order to concentrate all the aroma, colour and flavour), a “granizado” of orange and basil.

Basil - an aromatic herb with a nasal flavour - enhances and elevates the flavour of citrus.

Although a citrus always brings a fresher and more nasal flavour, this combination has a complete wrap, where the egg base of the pie brings all the richness and structure necessary to raise this dessert to a level of pure pleasure.