Seafood Feijoada Recipe
Ingredients
500g white or butter beans (dry, soaked in advance for 8-12 hours, or canned, drained)
500g shrimp (peeled or shelled, as preferred)
300g clams
300g mussels
200g squid (cut into rings)
1 large onion (chopped)
3 cloves garlic (minced)
2 ripe tomatoes (chopped, peeled, or 200g peeled tomatoes)
1 red pepper (optional, chopped)
1 bay leaf
100ml white wine
3 tablespoons olive oil
1 tablespoon tomato paste
Fresh cilantro (chopped, to finish)
Salt and pepper to taste
Water or seafood stock (to taste)
Preparation
Preparing the beans: If using dry beans, cook them in salted water until tender. (about 1 hour in a regular pot or 20-30 minutes in a pressure cooker). Drain and set aside. If using canned beans, simply drain and rinse.
Prepare the seafood: Thoroughly rinse the clams and mussels under running water. Soak the clams in salted water for 20-30 minutes to remove any sand. Cook the mussels in a saucepan with a little water until they open (discard any that don't open). Reserve the cooking water, straining it to use in the broth.
Sauté: In a large saucepan, heat the olive oil and sauté the onion, garlic, and paprika (if using) until the onion is translucent. Add the tomatoes and tomato paste, stirring well, and cook for 5 minutes.
Add liquids and beans: Add the white wine, bay leaf, and about 500 ml of water or seafood broth (you can use the mussel cooking water). Add the cooked beans and simmer over medium heat for 10 minutes to intensify the flavors.
Add the seafood: Add the squid and shrimp, cooking for 5-7 minutes. Then add the clams and mussels (with or without shells, as preferred). Cook for another 5 minutes, or until the clams open (discard any that don't open).
Finish: Adjust the salt and pepper. If the sauce is too thin, let it reduce slightly. Sprinkle with fresh cilantro before serving.
Serve
Serve the seafood feijoada hot, accompanied by rustic bread or white rice to soak up the sauce. A glass of white or vinho verde wine pairs perfectly.
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