Oh, the carabineiro! The big juicy scarlet prawn (Aristaeopsis edwardsiana) that many of our chefs cook so well, showcasing the impressive Portuguese seafood we are lucky enough to have access to.
This one is from @chefruisilvestre of one Michelin star @fiftyseconds.experience last Monday at an eight-handed dinner at @chefruipaula @casachaboanova and came with a soft curry sauce and a splendid lemon pickle relish. Just after the stuffed squid with a wonderful flavoured broth and dried tomato from @henriquesapessoa , the lobster with pineapple and the crayfish and Korean soup from @chefruipaula and before the Codfish it’s samos (Cod swim bladders), Broccoli and coriander of @diogorocha.dr