Continuing #seafoodapril with another super simple and extremely yummy recipe – clams à bulhão pato. Named after bon vivant poet Raimundo António de Bulhão Pato, this way of cooking clams is extremely easy and no matter how complicated cooking clams might sound, you simply cannot mess it up. Important things to keep in mind for this recipe: use good quality butter and white wine, and if possible fresh coriander and lemon. Without further ado, here comes a most anticipated #homemadeMonday recipe.
I´ve been thinking long and hard about what to call this recipe. You see, originally we started cooking mussels a la Vila Franca do Campo – aka the Açorean way. But as time went by, we kept tweaking the recipe and the current state of it is a bit far from its origins in method, albeit just as, or dare I say even more? – delicious. So I´m gonna call it “our special mussel recipe”, and proceed to sharing our secrets for this #homemadeMonday on what has become after your votes – #seafoodapril.
Every time we buy an octopus to cook, it feels like we´re going to feast on it for a full week. And while I had no problem with eating french fries every day for a month when I was little, nowadays I get a bit bored of repeating a meal too many days in a row. So I kept some tentacles from last week´s octopus and instead of reheating them, I repurposed them for a typical Portuguese octopus salad. The octopus salad is possibly one of my favourite ways of eating octopus as it is fresh and a perfect blend of flavours drowned in olive oil. I used octopus that we had boiled and even cooked in the oven previously, so please keep that in mind if you trey to reproduce this week´s #homemadeMonday. Also, considering this is an appetiser, the picture here has about two portions of the salad in it so keep that in mind when planning.