October Nature

The colours have changed, the temperatures also have changed: October has arrived!
New crops, new products, new ideas, the same way to feel... to feel nature!
In the month where the chestnuts predominate in the harvests, it is the greens that mark the plantations as broad beans and peas.
October is the month of the olive harvest, a product that will only be consumed at the end of the year, cured or in olive oil.

October marks the impetus of the land through the expression of its senses.
The smell of wet, the shorter and colder days, the beginning of rainy periods, the sky that seems closer to us, by mirroring a greyer colour and the time seems shorter.
Products such beans, potatoes, corn, mushrooms and dried fruits, characterize the number ten in our calendar.
Besides the products we harvest from the land, the hunting season begins, which opens a wide range of customs and traditions that are part of us!

We also like to tell you that the Sharing Menu has been the option with more demand since we created it, a little more than a month ago. Our guests want to have control of their experience and O Paparico does not exist alone.

The symbiosis between nature and the pillars represented by the creations of our Team, gain their true value when connected to our guests, resulting in a memorably experience.

In this October Menu we try to bring a little comfort, presenting a greater number of warm dishes as well as meat dishes.
We consider that we present a very Portuguese proposal, with traditional recipes, but with a contemporary and irreverent touch, which leaves its mark on the pages of the history of our gastronomy.

We began our journey of October flavours along the Alentejo coast, with a fish soup with gamba and saffron. Saffron, with yellow colour and strong flavour, is a plant native to the Asian continent which through maritime expansion the Portuguese brought to our country. What is used of the plant are the small filaments (that's why its price is high) and extracting the filaments we prevented them from reproduction. Although saffron is not part of the traditional recipe, we consider that this contemporary touch enhances the harmony of this dish.

Keeping ourselves by the coast and following the rhythm of nature, we could not miss the opportunity to work on a product like eels, which appear in the month of October in its maximum splendour. Respecting to the maximum this product, we present it in a stew made of smoked eel, fried. Three techniques, a moment, several memories, but only one thought: Portugal!

We leave the Alentejo coast and go to the north of the country, more properly to Braga.
The duck rice comes from Braga. We present our version with pine nuts and a fresher salad aligned with orange.
The origin of the pine kernel and our rice is Alcácer do Sal, where the waters of the Sado river enrich the soil of this region.
The rice fields and pine forests characterize this region, being these the main agricultural productions of the Setúbal.

From Vizela we get the wild rabbit, which we present in a pickle with mushrooms.
The escabeche is a conservation technique by acidification, which balances a lot the characteristic sweetness of a meat like the rabbit.

We continue to create experiences interpreting the senses of nature, expressing our feelings reflected in harmonization, in dishes, in details of taste, which although they present themselves in different shapes and textures, closing our eyes we will always feel Portugal!

Translated by DeepL