Make This Portuguese Surf-and-Turf for a One-Pot Meal
Freshen up your feijoada recipe with seafood
There’s nothing light about traditional Portuguese feijoada, which is all about beans and lots of pork (fresh, cured, and offal-tastic). For something a little different, we suggest this innovative take on the classic by chef André Magalhães of Taberna da Rua das Flores in Lisbon, which breaks up the pork and beans monotony with something lighter (and sustainable): seafood.
Magalhães’ tomato-enriched version cuts some of the pork with squid for a brighter, fresher color and texture that adds a bit of ocean brine. Lisbon is a coastal city, after all, and there’s no reason not to incorporate some of the abundant local seafood into a classic dish. If you don’t have access to a local Lisbon fisherman, seek our cleaned squid from your fishmonger. It freezes well, too.
It’s relatively easy to make, being a one-pot kind of stew, and you’ll feel transported to the coastal city and its rich flavors. For more flavors of Lisbon, Portugal, check out our feature on Lisbon and its emerging restaurants.