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The month of January - O Paparico and Nature

January arrived and brought with it the conviction that something bigger is coming. Embrace a new cycle, redirect objectives and make new bets. This is the spirit in which we enter 2022 at O Paparico. It is still time, to take a break. There are no transformations in Nature that are not anticipated by a moment of serenity. An instant that awakens calmly, bubbles up and culminates in an explosion of beauty. The perfection of the path is made during its course. The end will serve to delight and contentment. Both ours and yours, in harmony.
 
Nature, in its splendour, always presents us with small gifts. Every month we are presented with distinct sea and land products. They inspire us in the creation of our menu throughout the year. With mutability and versatility as its main characteristics, O Paparico is distinguished by sensitivity and creativity in each reinterpretation, in each creation. We are made of exquisite and unique experiences. This is, undeniably, our key point.
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In January, there is the harvest of various seeds. Brassicas, such as broccoli, lettuce, chicory, garlic, chard, celery, leek, potatoes, beetroot, cauliflower, among others. Aromatic herbs, rosemary, parsley, coriander, thyme, oregano, laurel, sage and savoury. Fruits, blackberries, raspberries, currants, blueberries, strawberries, apples and citrus fruits, namely orange. As for what the sea offers us, it is a great time to enjoy sea bass, grouper, snapper, bream, sole, sea bream and red sea bream.
 
The blackberry is a fruit considered exotic to some, the most common being black. Besides being a gastronomically rich product, it has anti-inflammatory and antibacterial effects in terms of the health and well-being of those who consume it.
 
Coriander, on the other hand, is digestive, antiseptic and soothing. Interestingly, in India, they are considered an aphrodisiac because they have the ability to increase the mammary glands. In cooking, they are used as a seasoning, but can also be used to flavour drinks such as beer, gin and some liqueurs. In the case of O Paparico, we have chosen the clams "à bulhão pato", as we can see in the picture, which is cooked and finished with coriander. A typically Portuguese dish with a taste of the sea, but with a touch of the earth element that gives it a unique flavour.
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The apple, which in Greek mythology is associated with the immortality of the soul, is also considered the symbol of love, being closely linked to the goddess Aphrodite. For the Germanic peoples, the apple is the symbol of immortality, associated with Idun, the goddess of eternal youth. Not to forget that it is considered the forbidden fruit in the Bible and was responsible for Adam and Eve being expelled from paradise. It is therefore a fruit that, besides carrying such a rich symbolism, becomes a versatile and nutritious gastronomic option. We can find it in cold or hot dishes, sweet or savoury, there is no rule.
 
We have chosen a sweet version of this product. An apple and pistachio tart, a petit-four in which we used the shop's door apple, marked by its sharp acidity and crunchy texture. 
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From the sea, we chose sea bass. A beloved fish in fishing and cooking. Because it is multifaceted, with a remarkable flavour and quite seductive to the palate, it can be recreated in different ways and always with the highest quality. Due to its properties, it is rich in omega 3, iron and mineral salts, such as iodine, calcium, phosphorus, among others. Therefore, it helps strengthen the immune system and is an excellent aid for memory and concentration.

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At O Paparico the involvement we have in each creation goes far beyond the way we cook each dish. There is a lot of previous and thorough research work so that the history and characteristics of each product are not lost in the process. Our cuisine comes from an immense passion and knowledge that is always in constant evolution. See you in the next Nature!