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So is the piri piri pepper the exact same as the thai chili pepper

I am Vietnamese and I live in San Jose, California where we have a sizeable Portuguese population. I used to frequent Souza's to get my Polvo in red sauce. Boy, is that dish GOOD!!! Muito bom!

AWSOME dish, it’s a variation of Bacalao a Lagariero. The dish originally was developed by workers who worked at an olive oil producing company. They would prepare the bacalao with plenty of olive oil and punched potatoes for their lunch.

Yes chef!

So is that served as a main course or as an appetizer . I might get a my first job as a chef and I whant to incorporate some poetuguese food om to my menu 1. Free range piri piri chicken , 2. Bolinhos de bachalua with romalade sauce , what would you recommend with the cod cakes , and also bolinhos de bacalau taco and arroz de marisco , they don't halve a clue what that is in canada at least in western Canada with Carolina rice

I'm going to try and cook it your way It will be my first time. The only thing you didn't let us know was, what is the oven temperature And for how long do we leave the octopus in the oven?

Thanks so much. I did it. Instead of batatas i used batatas doces. Living in Porto, now and i like the way Portuguese prepare it

Parece maravilhoso e eu estou atras da receita do Marco restaurante. Conheces?

This sounds really nice ,thanks

I will come back again after I try to cook this.

Awesome recepie, im doing already 5th polvo

Yummy, We love arroz con pato.

Very nice! Making it today!

Thank you for cecepie, im doing already for 3rd time

Great video! We love and order duck rice whenever we see it on a menu in Portugal. (The best we have found, so far, is at Quinta da Pacheca. My wife and I and her two brothers all loved it last year and then our 12 food and drink tour guests confirmed this year it was the best any of us could find.) We have a wonderful duck grower here in Petaluma, California called Liberty Ducks so I can't wait to try this recipe with their duck.

Qual é o tipo de farinha? T65 dá?

Que é feito do nosso chefe privado??😢

The worse thing about Portuguese food… is the comments… anything that remotely strays into something new or different people get all upset about. Without people evolving the recipes you wouldn’t even have francesinha This is a Portuguese version of a French sandwich that’s miles from the original Well done Marco looks amazing

Fantástico

Looks amazing. Where does the second pot of stock come from?

Tenta meter uma chavena com agua quando cozes o pao no forno. Eu penso que ficava ainda melhor

Uma delícia

B

Isto não tem absoulutamente nada a ver com a Francesinha, não inventem. Sinceramente.

Arroz de pato é um dos meus favoritos!!! E além do mais tens a bela caneca do Benfica!! Tou em Cardiff e tou a fazer esta receita para os meus amigos!!! Aquele abraço Marco!!

Chef Marco I love your style of cooking

My family ar of Sicilian origin and I have many Portuguese friends just as many as I do Italian! And I must say we eat alot of very very similar foods for each sea food dish you guys make we have one always exact tovour own wow Portuguese cook very well thank you 😊 delicious and beautiful presentation

A dica do arroz partiu-me todo. Já para nem falar daquela lagosta linda a começar o molho. Well done, ó maninho 👌

Incredible. Such finesse.

Marco can u do ur bitoque recipe

Hello Marco, thank you for sharing this recipe! I see that you are using the fresh octopus, would the frozen one work the same, being so tender after 1 hour boiling? Did you turn the power/gas to medium or low once it starts to boil? Can't wait to try this. One of the best dish we had when in Lisbon :)

if the sauce is not the original from Porto its bullshit fake , Marco that sauce looks off m8 not the original

Did I miss something? How long do you put it back into the oven for with the potatoes, garlic and bay leaves?

Oven temp? How long in oven? What ingredients in the pan ?

Hello! I would love to be able to save the octopus stock, however I find it extremely smelly and it makes me gag. I adore the taste of octopus as long as it's cooked well and the water is thrown out, otherwise the stock permeates everything and the dish tastes overpoweringly fishy. Why would this happen? Am I not using good-quality octopus? (I get one frozen from the Philippines because it's a lot less expensive, however supermarkets sell octopus as well at a higher price, actually from Portugal. It's the equivalent of 15 euros a kilogram, which when it cooks down is extremely expensive.)

The best

Hey cadi your the best from Massachusetts we love you salud

These are some great videos. I just discovered you and I love every single one especially the Portuguese ones I'm sorry you lost your job I hope you're working now but these videos are amazing I hope you make some more.

I have been looking for a good Portuguese octorecipe . Thank you Michzel.

Nice receipt from the 80's.. This is great to see how you do it Marco! Sauce is different, old bread used is different; Even the way you slice and choose your quality meat is different! Amazing how we can give more evolution to the young Portuense Francesinha ;)

The secret is in the sauce and in the quality of ingredients, ok?

Worse recipe I’ve seen, rice? Seafood? Cream from a benfica cup explains it all

Brilliant job 👏

Um molho de francesinha sem base de carne? Arroz para engrossar? e fresh cream no molho? Não percebi a ideia. Isto foi uma deturpação total da receita da francesinha!

Podes fazer um vídeo de bife á portuguesa e cozido à portuguesa? 🙏🏼🌺🌺

GOURMET!!!!

Adoroooooo!!!!!

Amazing

fantastic tips

where is your recipe with ingredients and measurements for the raspberry sauce