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Tasty Recipes from Setubal

Tasty Recipes from Setubal

Find here several tasty recipes of dishes from Setubal. You can always visit us and taste them at their origin!

Caldeirada - Tasty recipes Setubal

Caldeirada à Setubalense (Fish Stew from Setubal)

Caldeirada, a traditional Portuguese fish stew, can consist of seafood (caldeirada de marisco), salted codfish (caldeirada de bacalhao) or any fish of your choice.

Ingredients (besides the fish):

  • 4 large potatoes
  • 4 cloves of garlic~
  • 1 large onion
  • 3 large tomatoes
  • 1 red and 1 green pepper
  • Olive oil
  • White wine
  • Sea salt
  • Coriander

Preparation:

Take a large pot, cut the fish into big lumps (including the heads, tails and bones, don’t throw away the good parts).

Cut the potatoes, tomatoes, garlic and onions into thin slices, cut the peppers into cubes.

Drizzle some olive oil in the pan and start ‘building up’ the caldeirada. Place the slices of potatoes in the pot, the slices of tomato, the peppers, garlic and onion and finally a third of the fish, some sea salt and coriander.

Then start with the second layer, repeating the entire process untill all ingredients are used up.

Top with some extra sea salt, coriander, olive oil and white wine.

Don’t save on the olive oil cooking the caldeirada in oil gives it the rich typical taste.

Place the (closed) pot on a low fire, and let the caldeirada simmer ‘till all the ingredients are cooked (about 45 minutes/).

Lamb with Moscatel Wine

Lamb with Moscatel Wine

Step 1 – Marinating the meat

Ingredients:

  • 1 large onion
  • 6 cloves garlic
  • 6 bay leaves
  • 2 tsp sweet paprika
  • 6 lamb shoulder chops (1 1/2 inches thick)
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked pepper
  • 2 large pieces orange zest
  • 2 tbsp extra-virgin olive oil (approx.)
  • 1 small bunch flat-leaf parsley
  • 6 cups (1.5 L) full-bodied muscatel wine

Place 2 cloves of garlic and 2 bay leaves on the bottom of the pot and sprinkle with about 1/3 of the onion.

Set half of the lamb shoulder chops into the pot, making sure the layer is somewhat snug.

Season generously with salt, freshly cracked pepper, and half of the paprika.

Add a bit more garlic and bay leaves, and another 1/3 of the onion.

Place the remaining chops on top and season again with salt, pepper and the remaining paprika.

To finish, pour in muscatel wine to cover, pushing the chops down into the liquid if needed.

Cover and let marinate for 4 to 5 hours.

Step 2 – Cooking

To cook the dish, pre heat your oven to 400º degrees Fahrenheit.

Remove two large pieces of zest from an orange and trim off any of the bitter, white pith.

Add the zest to the pot and drizzle with extra-virgin olive oil.

Submerge the parsley into the liquid, cover the pot and place into the oven.

Braise for at least 3 hours, until the meat is fork tender.

Once the lamb is cooked, you can serve it with the sauce as is.

This dish is excellent served with small roasted potatoes and vegetables.

custard tarts Tasty Recipes of Setubal,

Pastéis de Nata (Portuguese Custard Tarts)

Portuguese custard tart (in Portuguese “pastel de nata”), is a traditional Portuguese custard pastry that consists of custard in a crème-brûlée-like consistency in a puff pastry case.

It was created more than 200 years ago by Catholic Sisters at Jeronimos Monastery.

It is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.

These are perfect to eat as a dessert or just when you feel like having a treat!

Ingredients:

Tart Shells

2 sheets PC butter puff pastry defrosted, but quite cold

1 tablespoon Butter melted

1/2 cup granulated Sugar

1 tablespoon all-purpose Flour

1 1/4 cups Heavy Cream

Zest of 1/2 small lemon finely grated (approx. 5/8t)

4 large Egg yolks

1/8 teaspoon Salt

1/2 teaspoon Vanilla

1/2 tablespoon Icing Sugar

1/4 Ground Cinnamon

Preparation:

Pre-heat oven to 425 F. Lightly grease 12 muffin cups with melted butter.

Using a biscuit cutter, cut puff pastry into twelve 3″ rounds.

With your hands, gently stretch the rounds out until they are approximately 4″ in diameter and place one round in each muffin cup.

Press pastry into bottom and sides of the cups; they should be lined to within approximately 1/4″ of the top.

Whisk together sugar and flour in a 3-quart heavy saucepan, then whisk in remaining custard ingredients and cook over moderate heat, stirring constantly, until bubbles just start to appear on the surface, about 10 minutes.

Transfer custard to a bowl and cool, whisking occasionally, until just warm, about 15 minutes.

Fill pastry cups with custard (about 2 – 3T each) and bake in upper third of oven until pastry is deep golden, about 20 minutes.

Custard should be starting to brown and there may be the odd burned bit on the edges.

Cool tarts slightly (in the muffin tin) on a rack, about 10 minutes.

Remove from tin, then sift first icing sugar, then cinnamon, over tarts.

Serve warm or at room temperature.

Deep fried Cutlefish

Choco Frito (Deep-Fried Cuttlefish)

Since Setubal is a vital fishing hub, the best seafood cuisines are served by almost all the restaurants of the region.

Chocos Fritos, which is fried cuttlefish, is currently topping the charts.

It is actually thick breaded slices of cuttlefish, deep-fried, and served with lots of thickly cut fries, tart lemon wedges, and even salad.

This delicacy is often served either with a cold Portuguese beer or Vinho Branco da Casa, which is effervescent white wine with a fresh mineral and citrus taste.

Vinho Branco da Casa or House White is from the Terras do Sado region.

Ingredients:

  • 500 grams cuttlefish
  • 1 eggs
  • 60 grams flour
  • 60 ml water
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon red chilli pepper powder
  • oil for deep-frying
  • parsley sprigs to garnish (opt.)
  • lime or lemon wedges to garnish (opt.)

Preparation:

  1. Clean and cut squid into rings or cuttlefish into strips – thinner is better. Season with salt, pepper and red chilli pepper powder. Set aside.
  2. Beat egg, add flour and water and beat until smooth. Mix in onion and garlic.
  3. Heat oil for deep-frying to 425°F. Dip squid rings in batter. Or, if you’re lazy like me, dump the cuttlefish strips into the batter, stir around, and fish ‘em out one or two at a time until you have enough for a batch.
  4. Add to oil and deep fry 3 to 4 minutes, until light brown. Drain.
  5. Garnish with parsley, lemon wedges and french fries.
  6. Serve hot.

Salmon Gourmet

Salmon with taste of Setubal

Ingredients:

4 Salmon Fillets
Juice of 1 Orange
3 teaspoons of muscatel Roxo (Purple Setubal muscatel)
1 teaspoon Olive Oil
1 teaspoon Tabasco Sauce
1 teaspoon Curry
1 teaspoon Sea Salt
1 teaspoon Garlic Powder
1 teaspoon Capers
100g Double Fresh cream

Preparation:

On a blender mix very well the orange juice, the muscatel Roxo, the Tabasco, the curry, the salt and the powder garlic.

Add part of the mixture over the Salmon Fillets and let it rest for 1 hour. After that time, grill the Fillets on a frying pan with olive oil and put them aside.

On the same frying pan add the rest of the mixture until the wine evaporates.

Add the Capers and the Double Cream and put in on low heat.

Put the Salmon Fillets on that sauce for a couple of minutes and serve immediately.

This dish is excellent if accompanied by Hazelnut Rice.

The secret to do this rice is: on a frying pan with olive oil and garlic powder add 2 teaspoons of Ground Hazelnuts.

Cook the rice as usual on a pot and when it is cooked, add the mixture.

We invite you spend some of your vacations and holidays time visiting Arrábida Hills.

We invite you to visit Setubal and to visit  Portugal.

Just take your flight to Faro airport or Lisbon Airport, reserve accommodations,hotel , choose a restaurant and activities and welcome to Portugal Dream Coast.

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