Caldo Verde

• 2 cloves of garlic
• 1 onion
• Thin slices of chorizo to taste
• 250 gr. Chopped kale for caldo verde
• 600 grams of boiled potatoes
• 3 tbsp olive oil
• salt to taste

Shell and chop the onions and garlic and brown them in a pan with a little olive oil and the whole chorizo. Add the potatoes, previously peeled and cut into pieces. 

Season with salt, add the water and leave to cook. When the potatoes are cooked, remove the chorizo and mash everything with a hand blender. Add the cabbage, previously blanched, stir and leave to boil for about 5 minutes. Slice the chorizo and serve with the broth.

Caldeirada de sardinha

• 12 cleaned sardines
• 4 tomatoes chucha ripe
• 1 red and 1 green pepper
• White wine to taste
• 4 cloves of garlic
• olive oil, pepper and salt to taste
• sweet pepper and oregano to taste

Prepare the sardines. Remove the skin from the tomatoes. Slice the tomatoes into quarters, then slice the peppers into strips. Next, crush the garlic cloves. Put the olive oil, vegetables and sardines in a pan, alternating the layers. 

Season with salt, pepper and wine. Bring to the boil. Add the parsley, bay leaf, paprika and some oregano. Let it cook over a very low heat until the potatoes get soft. Mix the pan once or twice so that it does not stick to the bottom. Serve hot.

Caracóis à portuguesa

After thoroughly washing, place the snails in a pan, pour 2 litres of water over them and put aside. Peel and wash the garlic cloves, as well as the stock and olive oil. 

Bring to a very low heat with 4 slices of lemon, and when it begins to want to boil, remove the accumulated foam. Then increase the heat and season with the bay leaf, oregano, salt and chilli. Let it cook a little longer until they get soft. Remove from the heat, let them cool a little and serve with bread and butter.