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.
Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.
