Yesterday it was a very special day for me as I was invited to the Scandinavian Church in Sao Paulo to run cooking session. One of the members asked me if we could prepare octopus, squid and some dish with fish.
Here in Sao Paulo you can buy very good quality fresh seafood and the staff working in the fish department help to clean and even cut the seafood! It is just important to say one magic word "limpar"!
I decided that we should cook two starters, one main course and dessert:
- Octopus Salad on Toasted Baguette
- Squid Salad with Red Onion and Bell Pepper
- Bacalhau - dried and salted cod with vegetables
- Pavê de Maracujá
As a main course I choose to prepare Bacalhau which is the Portuguese word for cod and —in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). My Brazilian friend Luisa showed us how to prepare dried and salted cod. We finished our lunch with Pavê de maracujá.
Thank you everyone who participated in cooking activity the 13 of March at the Skandinavian Church for a great team work. I hope we do it again!!!Thank you Lourdes and Maria for all help.
Finally a big thank to Luisa who is my guide in the Brazilian kitchen!
1 kg cleaned and sliced squid
½ dl olive oil
juice of 1 lime
2-3 tablespoons of white vinegar
1 finely chopped red or white onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 finely chopped red chili
salt and freshly ground pepper
Put the squid into boiling and lightly salted water and boil for about 10 minutes or until it feels tender. Remove the water and put the squid to cold down.
Mix olive oil, lime juice, vinegar, sliced bell peppers and chili in another large bowl. Add salt and pepper and mix well. Add the cold squid to the salad.