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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit !   Life is Good !
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Click here for more  Food and Memories of Portugal  on  ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Portuguese Eggs

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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Click here for more memories of  Madeira  on  ChefsOpinion
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Click here for all about  Madeira
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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Grilled Portuguese Sardines

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During  the time Maria and I were living in Madeira, Portugal,  we usually had grilled sardines at least twice a week. There was this beautiful restaurant, built into a cave in the rock’s below our apartment building, just a three minute walk, which served these wonderful, fresh, juicy, tasty sardines off a wood fired grill. Adorned with just lemon wedges, a small green salad with onions and rustic sour dough bread, this was the perfect meal every time and I remember them very fondly, both for the great food, as well as the romance the surroundings provided to Maria and I.
I usually had all my dinner’s in Madeira with a bottle (or two) of Gatão Vinho Verde, while Maria usually stuck to her diet coke.
While shopping for food on saturday, I came across these great looking (frozen) Portuguese sardines and I just had to get them. I prepared them the way they are usually prepared in simple restaurant’s and homes by the sea – some sea salt inside and out, brushed with olive oil and quickly grilled or sauteed. Then a squirt of lemon or lime and voilà – sardine heaven.

Bon Appetit !   Life is Good !

– and yes, Bella and I had all twelve of them at once…….. 🙂
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Grilled Portuguese Sardines

Grilled Portuguese Sardines

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