Centuries ago, the seafaring Portuguese established trade routes throughout the world, an endeavor that brought them into contact with many exotic foods. Among them was a potent little chile called piri-piri. Today, incendiary piri-piri sauce is a popular condiment in Portugal and on the African continent. If you can’t find it in the international aisle of your local supermarket, it is available online.
Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.
The Iberian Peninsula treasures legumes of all varieties; they appear in some of Spain and Portugal’s most popular dishes. Here, fava beans join red onion, garlic, and tomatoes in a colorful salad often served as a tapa. If you can’t find fresh fava beans—which are admittedly a bit of a chore to shuck and peel—substitute edamame. All pair exquisitely well with fresh EVOO. For wine, I recommend a crisp Spanish white.
This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.
