Gastronomy

October Creations

It´s impossible to remain indifferent to the colours of the trees and vegetation, as well as the delicious and privileged products that we find in this season. Today, we present some of the dishes that were part of our October menu. Who knows, maybe next year we'll see these dishes again at O Paparico.

"Malandrinho" Rice with Bivalve Molluscs, Plankton and Seaweed

Man does not live only by fish ...

The gastronomy of Praia da Vieira has strong connections with its history, which began with the colonization of the sands, near the end of the XVIII century, generating ways of life shaped by the sea, the dunes and the pine forests. The fishermen of the shawl art and the fishmongers were the most populous nuclei of the community, laying the foundations of a prolific restaurant service. If the preaching of the fish trades long ago ceased to dominate the streets, the truth is that the good seafood rice continues to be a local tradition and its quality has been recognised.

Nothing better than honouring the Men of the Sea by making something from the sea, Plankton.

The inspiration comes from the typical Arroz de Marisco. Present from north to south, Portugal being a country with a wide range of products that fit this definition, there are several recipes and variations of this dish. We wanted something different, to get away from the common tomato and red pepper, from the yellowish and orange tones of shrimp and lobster. So, we chose bivalves; mussels from the Algarve, razor clams and oysters from the Ria de Aveiro, sea lettuce and codium are added, for a maritime vegetable side, but something was still missing, something that connected all this. Thus comes the plankton, extracted by filtering sea water, pure seawater powder, it is what distinguishes the dish and gives the so characteristic colour.

"Malandrinho" Rice with Bivalve Molluscs, Plankton and Seaweed

Man does not live only by fish ...

The gastronomy of Praia da Vieira has strong connections with its history, which began with the colonization of the sands, near the end of the XVIII century, generating ways of life shaped by the sea, the dunes and the pine forests. The fishermen of the shawl art and the fishmongers were the most populous nuclei of the community, laying the foundations of a prolific restaurant service. If the preaching of the fish trades long ago ceased to dominate the streets, the truth is that the good seafood rice continues to be a local tradition and its quality has been recognised.

Nothing better than honouring the Men of the Sea by making something from the sea, Plankton.

The inspiration comes from the typical Arroz de Marisco. Present from north to south, Portugal being a country with a wide range of products that fit this definition, there are several recipes and variations of this dish. We wanted something different, to get away from the common tomato and red pepper, from the yellowish and orange tones of shrimp and lobster. So, we chose bivalves; mussels from the Algarve, razor clams and oysters from the Ria de Aveiro, sea lettuce and codium are added, for a maritime vegetable side, but something was still missing, something that connected all this. Thus comes the plankton, extracted by filtering sea water, pure seawater powder, it is what distinguishes the dish and gives the so characteristic colour.

Hehn Velha Reserva 2011

Wine pairing “Malandrinho” Rice with Bivalve Molluscs, Pankton and Seaweed

A small producer with German origins located in the smallest wine region and the first to produce sparkling wines in Portugal: Távora-Varosa.

A sparkling wine based on the Malvasia Fina and Cerceal grape varieties. A straw-yellow sparkling wine, with an aroma of dried fruit, brioche and biscuit, resulting from the long ageing process.

In the mouth it is full, creamy with fine and elegant bubbles without losing the typical freshness of this region.

In our pairing, we seek the freshness of the bubble to cleanse the palate, while we seek the structure, complexity and creaminess of a long ageing sparkling wine to support all the flavours of the plankton and seaweed rice.

Hehn Velha Reserva 2011

Wine pairing “Malandrinho” Rice with Bivalve Molluscs, Pankton and Seaweed

A small producer with German origins located in the smallest wine region and the first to produce sparkling wines in Portugal: Távora-Varosa.

A sparkling wine based on the Malvasia Fina and Cerceal grape varieties. A straw-yellow sparkling wine, with an aroma of dried fruit, brioche and biscuit, resulting from the long ageing process.

In the mouth it is full, creamy with fine and elegant bubbles without losing the typical freshness of this region.

In our pairing, we seek the freshness of the bubble to cleanse the palate, while we seek the structure, complexity and creaminess of a long ageing sparkling wine to support all the flavours of the plankton and seaweed rice.

Bluefin Tuna Belly with Sweet Onion

How tuna steak can tell a story...

You may not have tried the bones, the skins or the belly, but I'm sure you've at least tried tinned tuna. But you probably don't know that tuna fishing was one of the sources of wealth that contributed most to the economic prosperity of the Algarve region.

They called it the "bullfight of the sea". A spectacle of strength and movement, involved with the rocking of the boats, the roughness of the tuna and the clatter of the men, who devoted all their strength and agility to this art, repeating gestures that culminated in the copejo, the moment when the tuna caught in the nets was harpooned.

The fact that the migratory route of several species of tuna passes close to the Portuguese mainland coast contributed to the establishment and historical development of this activity in our country, which is still very important today in cultural, social and economic terms. economic terms.

From very early on a great importance was attributed to the tuna species, namely throughout the Mediterranean Sea basin, being fished here in large quantities and it was fished there in large quantities and continuously over time. Some Mediterranean peoples, minted on their coins the figure tuna on their coins.

With all this, nothing better than paying tribute to these Men, for their talent and devotion to tuna fishing.

The dish has versions in both Madeira and the Algarve, where this protein has a major incision in gastronomy. Our base was the concept and not the recipe itself. The dish revolves around several different textures of onion, we have a spicy onion, caramelized onion and a roasted onion broth. The tuna belly, a very unique product with a perfect balance between protein and fat, we serve it raw, raising the temperature only slightly so the fat melts a little.

Bluefin Tuna Belly with Sweet Onion

How tuna steak can tell a story...

You may not have tried the bones, the skins or the belly, but I'm sure you've at least tried tinned tuna. But you probably don't know that tuna fishing was one of the sources of wealth that contributed most to the economic prosperity of the Algarve region.

They called it the "bullfight of the sea". A spectacle of strength and movement, involved with the rocking of the boats, the roughness of the tuna and the clatter of the men, who devoted all their strength and agility to this art, repeating gestures that culminated in the copejo, the moment when the tuna caught in the nets was harpooned.

The fact that the migratory route of several species of tuna passes close to the Portuguese mainland coast contributed to the establishment and historical development of this activity in our country, which is still very important today in cultural, social and economic terms. economic terms.

From very early on a great importance was attributed to the tuna species, namely throughout the Mediterranean Sea basin, being fished here in large quantities and it was fished there in large quantities and continuously over time. Some Mediterranean peoples, minted on their coins the figure tuna on their coins.

With all this, nothing better than paying tribute to these Men, for their talent and devotion to tuna fishing.

The dish has versions in both Madeira and the Algarve, where this protein has a major incision in gastronomy. Our base was the concept and not the recipe itself. The dish revolves around several different textures of onion, we have a spicy onion, caramelized onion and a roasted onion broth. The tuna belly, a very unique product with a perfect balance between protein and fat, we serve it raw, raising the temperature only slightly so the fat melts a little.

Quinta dos Cozinheiros 1999

Wine Pairing Bluefin Tuna Belly with Sweet Onion

A wine that brings to mind the late José Mendonça, former producer of Quinta dos Cozinheiros.

This rosé, the grape variety Baga, presents a pinkish colour with hints of orange, the result of long ageing in the bottle.

Smoked aromas, spicy like white pepper and clove, and a slight note of red fruits, where cherry in syrup stands out.

In the mouth it is elegant, with some unctuosity and medium acidity. As in the nose, there are notes of white pepper and clove.

In our pairing, we tried a complement between the wine's acidity and the fat of the tuna belly, its finesse and elegance, with the sweetness of the caramelized onion and the harmony of the spices found in the wine as well as in the dish.

Quinta dos Cozinheiros 1999

Wine Pairing Bluefin Tuna Belly with Sweet Onion

A wine that brings to mind the late José Mendonça, former producer of Quinta dos Cozinheiros.

This rosé, the grape variety Baga, presents a pinkish colour with hints of orange, the result of long ageing in the bottle.

Smoked aromas, spicy like white pepper and clove, and a slight note of red fruits, where cherry in syrup stands out.

In the mouth it is elegant, with some unctuosity and medium acidity. As in the nose, there are notes of white pepper and clove.

In our pairing, we tried a complement between the wine's acidity and the fat of the tuna belly, its finesse and elegance, with the sweetness of the caramelized onion and the harmony of the spices found in the wine as well as in the dish.

Suckling Pig and Bean Stew

Nothing better than bringing two worlds together: bean stew and suckling pig

Although it is known that the Romans already appreciated suckling pig, not many gastronomy books refer to roasted suckling pig.

The fact is that since the 17th century the breeding of pigs became surplus in Bairrada and this fact was a great impulse that led to its commercialisation.

The oldest document referring to this delicacy is a convent recipe from 1743, probably from the Lorvão Monastery or the Vacariça Monastery.

Due to this lack of more exact documentation, all the municipalities in the Bairrada region claim its origin, from the municipality of Mealhada in the South to Águeda in the North, which is not consensual and generates various disputes.

According to António Duque, from the Confraria Gastronómica do Leitão da Bairrada (Bairrada Suckling Piglet Gastronomy Fraternity), the Bairrada house is characterised by having the oven inside the kitchen and therefore all the dishes that are born in Bairrada have to do with the oven.

We have created our own "feijoada" (bean stew).

The suckling pig is always associated with the typical mealhada recipe: roasted over coals, in a proper oven. This is how most of us consume this product. But there are other recipes: cabidela à transmontana, and in this case feijoada. We wanted to have various elements of the animal in the dish, so we have a liver and blood cream, the belly, succulent and with crispy skin, and the star of the dish, the feijoada. The sauce is made with smoked pork parts, where we add the suckling pig in small cubes, carrots and red beans. Rich and creamy.

Suckling Ping and Bean Stew

Nothing better than bringing two worlds together: bean stew and suckling pig

Although it is known that the Romans already appreciated suckling pig, not many gastronomy books refer to roasted suckling pig.

The fact is that since the 17th century the breeding of pigs became surplus in Bairrada and this fact was a great impulse that led to its commercialisation.

The oldest document referring to this delicacy is a convent recipe from 1743, probably from the Lorvão Monastery or the Vacariça Monastery.

Due to this lack of more exact documentation, all the municipalities in the Bairrada region claim its origin, from the municipality of Mealhada in the South to Águeda in the North, which is not consensual and generates various disputes.

According to António Duque, from the Confraria Gastronómica do Leitão da Bairrada (Bairrada Suckling Piglet Gastronomy Fraternity), the Bairrada house is characterised by having the oven inside the kitchen and therefore all the dishes that are born in Bairrada have to do with the oven.

We have created our own "feijoada" (bean stew).

The suckling pig is always associated with the typical mealhada recipe: roasted over coals, in a proper oven. This is how most of us consume this product. But there are other recipes: cabidela à transmontana, and in this case feijoada. We wanted to have various elements of the animal in the dish, so we have a liver and blood cream, the belly, succulent and with crispy skin, and the star of the dish, the feijoada. The sauce is made with smoked pork parts, where we add the suckling pig in small cubes, carrots and red beans. Rich and creamy.

Quinta do Poço do Lobo 1996

Wine Pairing of Suckling Pig and Bean Stew

Founded in 1920, São João wine cellars are a family company that initially dedicated itself to selling fine Douro wines. With the prohibition of the elaboration of Port wine outside Vila Nova de Gaia in the 1930's, the company started selling Bairrada table wines. Today it is the oldest family business still operating in the county of Anadia.

This Quinta do Poço do Lobo, a reserve produced exclusively with Cabernet Sauvignon, presents a dark red colour, spicy aromas, where black pepper, green pepper notes, some chocolate and leather stand out.

In the mouth it is medium bodied with the same notes as in the nose, especially black pepper and leather. Despite its advanced age, there is still some acidity.

In our pairing, we looked for symmetry of flavours. The black pepper notes present in the wine, as well as in the suckling pig belly, the leather with the Bisaro pork flavour, also making use of the acidity to balance the fat of the dish.

 

Translated by DeepL

Quinta do Poço do Lobo 1996

Wine Pairing of Suckling Pig and Bean Stew

Founded in 1920, São João wine cellars are a family company that initially dedicated itself to selling fine Douro wines. With the prohibition of the elaboration of Port wine outside Vila Nova de Gaia in the 1930's, the company started selling Bairrada table wines. Today it is the oldest family business still operating in the county of Anadia.

This Quinta do Poço do Lobo, a reserve produced exclusively with Cabernet Sauvignon, presents a dark red colour, spicy aromas, where black pepper, green pepper notes, some chocolate and leather stand out.

In the mouth it is medium bodied with the same notes as in the nose, especially black pepper and leather. Despite its advanced age, there is still some acidity.

In our pairing, we looked for symmetry of flavours. The black pepper notes present in the wine, as well as in the suckling pig belly, the leather with the Bisaro pork flavour, also making use of the acidity to balance the fat of the dish.

 

Translated by DeepL