The restaurant O Recante, in Caniçal, is launching a new series of themed lunches dedicated to cabidela, one of the most emblematic dishes of Portuguese gastronomy. The first event will take place on Saturday, 31 January, with a convivial gathering that celebrates tradition and togetherness.
The highlight of this lunch will be arroz de cabidela made with free-range country chicken, prepared according to traditional recipes, with the same rigour and know-how as ever. Made with country chicken, rice and its own blood, the dish offers an intense and genuine flavour that has been passed down through generations and keeps the heritage of Portuguese cuisine alive.
The tables will be shared, creating an informal and welcoming atmosphere designed to encourage socialising among friends and families, in keeping with tradition. This will be the first of three events dedicated to cabidela: following the country chicken version, there will be duck cabidela on 28 February and suckling pig cabidela on 28 March.
Cabidela, also known as arroz de cabidela, is a traditional Portuguese dish originating from the Minho region. It is a meat stew, typically made with chicken, hen, duck or suckling pig, cooked in its own blood and seasoned with vinegar, which gives it its distinctive acidic and intense flavour. It is an old recipe, often served with carolino rice, making use of offal and various parts of the bird.
The lunches take place between 12:00 and 4:00 pm and follow a series of previous events dedicated to cozido à portuguesa, during which chef Eusébio Nunes showcased cured meats from various regions of the country. These initiatives form part of his gastronomic learning journey, marked by a continuous search for knowledge through travels across Portugal and beyond, with the aim of valuing and promoting traditional Portuguese cuisine.
Reservations can be made by calling +351 291 960 204.
