International > Portuguese

Portuguese Cebolada with Chorizo Recipe

Ingredients with Measurements:
- 2 large onions, sliced
- 2 red bell peppers, sliced
- 4 cloves of garlic, minced
- 2 chorizo sausages, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/4 cup of white wine
- 1/4 cup of water
- Parsley for garnish

Special equipment needed: None

Step-by-step instructions:
a. Heat the olive oil in a large skillet over medium heat.
b. Add the sliced onions and bell peppers and sauté for 5-7 minutes until they start to soften.
c. Add the minced garlic and sliced chorizo sausage to the skillet and cook for another 5 minutes.
d. Sprinkle the paprika over the skillet and stir to combine.
e. Pour in the white wine and water, and season with salt and pepper.
f. Reduce the heat to low and let the cebolada simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened.
g. Garnish with chopped parsley and serve hot.

10 minutes of preparation time, 25-30 minutes of cooking time.
5. Temperature: Medium heat for sautéing, low heat for simmering.
Serving size: 4 servings.

Nutritional information:
- Calories: 345
- Fat: 23g
- Carbohydrates: 14g
- Protein: 18g
- Sodium: 900mg
- Fiber: 3g
- Sugar: 7g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo, such as Italian sausage or kielbasa.
- You can use red wine instead of white wine.
- You can use vegetable broth instead of water.

Variations:
- You can add diced tomatoes to the skillet for a more tomato-based cebolada.
- You can add sliced potatoes to the skillet for a heartier dish.
- You can add sliced mushrooms to the skillet for a more earthy flavor.

Tips and tricks:
- Make sure to slice the onions and bell peppers thinly so they cook evenly.
- Use a non-stick skillet to prevent the vegetables from sticking to the bottom.
- Don't overcook the chorizo sausage or it will become tough.

Storage instructions:
- Store any leftover cebolada in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the cebolada in a skillet over low heat until heated through.

Presentation ideas:
- Serve the cebolada in individual bowls or on a large platter.
- Garnish with fresh parsley or sliced green onions.

Garnishes:
- Fresh parsley or sliced green onions.

Pairings:
- Serve the cebolada with crusty bread or rice to soak up the sauce.
- Pair with a glass of red wine, such as a Portuguese Douro or Alentejo.

Suggested side dishes:
- Roasted potatoes or sweet potatoes.
- Grilled vegetables, such as zucchini or eggplant.
- A simple green salad with a vinaigrette dressing.

Troubleshooting advice:
- If the cebolada is too watery, let it simmer for a few more minutes to thicken the sauce.
- If the cebolada is too dry, add a splash of water or broth to the skillet.

Food safety advice:
- Make sure to cook the chorizo sausage thoroughly to prevent any foodborne illnesses.

Food history:
- Cebolada is a traditional Portuguese dish that originated in the Alentejo region of Portugal. It is typically made with onions, garlic, and sometimes tomatoes, and is often served with grilled meats or fish.

Flavor profiles:
- The cebolada has a sweet and savory flavor from the onions and bell peppers, with a smoky and spicy kick from the chorizo sausage.

Serving suggestions:
- Serve the cebolada as a main dish or as a side dish to grilled meats or fish.

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Region: Portuguese

Taste: Savory, Tangy, Spicy, Smoky, Aromatic