Chef Rui Correia of Douro has been in the kitchen since he was young. In Portugal, his grandparents ran a bistro together for 40 years. Not only did he learn about cooking, but also about the passion for food and doing something you love with someone you love. In this segment, Correia shares the recipes for the dishes he created for Episode 4 of Season 2.
2 pounds russet potatoes, peeled and cut into cubes
fresh curly kale
Place in stock pot with water and bring to a boil, cook until tender. Scoop out potatoes and set aside to cool. Mash potatoes and place back into the water. Add olive oil and chourico. Whisk until lumpy. Season with sea salt to taste. Keep on low heat.
Put fresh curly kale into blender with olive oil and a drop of lemon juice. Blend until pureed.
Place a generous dollop of kale on the bottom of a soup bowl. When ready to serve pour potato soup over kale. Take chourico and cut into pieces to sprinkle over soup. Finish with a drizzle of olive oil.
6-8 pounds of octopus
2 large Spanish onions
baby bell peppers
fresh-squeezed lemon juice
Cook octopus in boiling water for 1 hours and 20 minutes. Set aside until it’s cool enough to handle. Clean off excess skin, wash under warm water, pat dry, and let rest uncovered in the refrigerator overnight.
Chop 2 large Spanish onions and sauté with 3 garlic teeth on low heat until onions are a golden brown. Deglaze with sherry vinegar and cook off excess liquid. Add a few tablespoons of squid ink and cook for about one minute. Pour into a blender and blend until smooth.
Grill a few small fingerling potatoes and baby bell peppers. Scrape squid ink on to the bottom of the plate. Place grilled potatoes and mixed peppers over squid ink. Grill octopus pieces and add to plate. Season with olive oil, sea salt, and fresh-squeezed lemon juice.
Cod and Chickpea Puree
fresh cod loin cut into 7-ounce portions
collard greens cut into long strips
1 pound of dried chickpeas
Soak chickpeas in water overnight. The next day boil chickpeas until tender. Set aside. Add cool chickpeas to a food processor, while spinning add sea salt and black pepper to taste. Drizzle olive oil until puree is firm but smooth.
Heat non-stick sauté pan, add a drop of olive oil. Pat fish dry and place flesh side down in the pan. Cook for 2-3 minutes to get golden crust then flip and cook on the other side for 2 more minutes. Place chickpea puree on the plate, top with fish, add sautéed collard greens on top. Top with a drizzle of olive oil and lemon juice.