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Did you use Bomba or vslenncia rice? Is it akways a 2:1 ratio? Is red bell peppers not in black ink paella? What vegetables can I add ?

Love this soup and so does my granddaughter

Home alone irmão x

Great video Ramos. I'd love to visit Madeira

Yes they`re great. I have eaten them with Portuguese friends from Rio to Moçambique, Angola and Johannesburg RSA. Wherever Portuguese are gathered you are bound to come across this dish. Try it with savoury Peri Peri fried basmati rice as a side dish.

Cn this wrk with trout ?

What kind of wood did you use? Or did you use charcoal? And how many pound of meat do you think that was? Great video!

Nice job,you probably wanted to put a few papers in a food processor it would be loads of flavor

African's from Mozambique

A Portuguese guy with an English accent 😂🤡

The best prego no bolo do caco I lick my red

That aint f peri peri

One of my favourites, Piri Piri Chicken yummmm

Looks amazing! Where can I find the recipe?

Where is the portugese guy?

what prevents the seafood from overcooking?

Loved this video. Reminds me of my lot!! Brilliant stuff!

Ó Pedro, não consegui me conter assistindo este vìdeo. Muito emocionante! Lembrei-me das muitas vezes que comi. Excetuando as lapas e o picado de polo, já comi todos os pratos que você mostrou. Realmente são todos muito gostosos e no meu caso os comi várias vezes em casa: no Faial, na Africa do Sul e depois no Brasil preparados pela avó e pela minha mãe.

Burnt

Thanks for the vid. Been looking for that authentic piri piri sauce for years. Do you not need to heat the garlic & chilli in the oil? I made a separate garlic oil & chilli oil a few years ago-basically put garlic in a jar & topped it up with oil & did the same for the chilli’s, then i read you have to heat it or it will poison you?

Is this not just the same as Indian chicken curry?

Good question: Do eggs go well with fish. I am still skeptical

You need to mafrinade the chicken wigh that chili you made put it in a food processer ,whats tbe point of making insigions in chicken if ykur not going to marinade it for 24 hours thats the purpose so the marinade gets into the chicken meat

No wisky in piri piri bro ,whitd wine maybe but not whiskey

I LOVE THIS DISH!My aunt used to make this for me.

Looks good but I’ve never had a prego like that and my whole family is from Madeira. Also my avo surname was Ramos, it is a small island 😉

You don't know how to make Prego got finish off with wine.

N i ce

I make it with piripiri Oil and BUTTER and of course Garlic and Lemon and Medronho and red vinagre and also with some beer . Not Whisky. And you also should remove the part of the wings and the feet.

Well done my friend Ramos, great demo by the way, the grilling basket was an eye-opener for me, thank you, keep up the good work, I would have wanted to see your little helper at the end of the video, but I guess she got tired and went away to do other things, bless her she did a good a job, I have subscribed👍

Wrong. You need to add some brown sugar. Wrong. No need incisions. The chicken wont be that juicy. Wrong. You need to marinade it for 24hrs. Wrong. Your fire is too close to the chicken.

Wrong. Dont make incisions, or else the chicken wont be that juicy.

Removing the backbone, a lá spatchcock, leaves the breast in tact and allows the heat to more easily penetrate the bird. Splitting the breast leaves to open parts of the breast and allows the heat to force moisture out of the breasts, drying them out quicker and more easily. Sometimes, you need to process the logic of something before you just dismiss it.

what is your wife salary?

Merveilleux

I love cooking Espetada and generally marinate the meat but decided instead to keep it simple and try it this way. What a good decision, the results were superb. Thanks so much Pedro! The only thing I couldn't being myself to do, was to cut some skewers from my bay tree - the pride of my garden! Thanks for this great channel.

6 o'clock is better

😍😍 The real espetada, like os arraias in madeira !! Im from France probably your age and parents from Madeira (ribeira brava).

I'm drooling just watching, going to give this a go!

Humm not really the real picado from Madeira

I just subscribed because of his daughters request,,👍.

Tried this chicken picado Pedro. Just as good as your beef one☝️ “Tás gordinho” 😂. In Madieran language it means you’re looking very handsome Pedro 😂

Without stating the obvious (using a blender), what is the difference between this Peri Peri recipe and the one with the birdseye chilis in a jar (your other video)?

Looks so flavorful!

Why did not you marinate the loins before? It must get a withe wine, onion and bayleaf marinade.

why are the clams and mussels open? they looked cooked already.

Looks tasty. Would you say the peri peri is more of a cooking marinade rather than a sauce ?

Salt man! No salt in the oil mixture? And vinegar? You guys calling stuff authentic and by-passing basic ingredients....

Why haven’t you been posting

Btw what’s the recommended time for the potatoes