The Food of Spain and Portugal

A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.

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Broa ~ Portuguese Corn Bread

A traditional Portuguese cornbread that's unlike its American counterpart. There's nothing crumbly about it although there is a heck of a lot to love about it.

4 hrs 15 mins

Portuguese Bread Soup with Shrimp ~ Açorda de Mariscos

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.

1 hr 30 mins