{"id":5276,"date":"2024-05-04T19:46:13","date_gmt":"2024-05-04T19:46:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5276"},"modified":"2026-01-01T19:26:45","modified_gmt":"2026-01-01T19:26:45","slug":"feijoada-de-choco-cuttlefish-feijoada","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/feijoada-de-choco-cuttlefish-feijoada\/","title":{"rendered":"Feijoada de Choco (Cuttlefish Feijoada)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Feijoada de Choco (Cuttlefish Feijoada)<\/span><\/h2>\n
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A very delicious portuguese dish which will fill your heart with joy<\/span>
<\/div>Feijoada<\/em> is a stew of beans with beef and pork — or in this case, cuttlefish. The name feijoada is derived from feij\u00e3o, 'bean' in Portuguese. The dish is cooked both in Portugal and in Brazil. While the Portuguese used the cream-coloured feij\u00e3o-fradinho<\/em> (black-eyed bean), in Brazil it's the black beans that get a thumbs-up.<\/span><\/div>\n
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Author: <\/span>Jacintha Rodrigues Lopes – My Kitchen Stories<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u2154<\/span> lb (800g)<\/span> cuttlefish<\/span> cut in cubes (can substitute shrimp or squid)<\/span><\/li>
  • A few slices<\/span> Portuguese Chouri\u00e7o (Chorizo)<\/span><\/li>
  • 1<\/span> large<\/span> onion <\/span> thinly sliced<\/span><\/li>
  • 3<\/span> cloves<\/span> of garlic <\/span> minced<\/span><\/li>
  • 1<\/span> bayleaf<\/span><\/li>
  • 2<\/span> carrots <\/span> cubed<\/span><\/li>
  • 1<\/span> red pepper <\/span> cubed<\/span><\/li>
  • 1<\/span> large<\/span> large tomato<\/span> minus seeds and skin<\/span><\/li>
  • 4<\/span> Tbsps<\/span> of tomato pulp<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> coriander powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> cumin powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> chilly powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> paprika powder<\/span><\/li>
  • \u00bd<\/span> cup (100ml)<\/span> white wine<\/span><\/li>
  • 1<\/span> can<\/span> white beans<\/span><\/li>
  • fresh coriander<\/span> with additional for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large bottomed pot add some olive oil. Once hot, add onion and garlic. Saut\u00e9 till translucent. Add a bayleaf and finely chopped stems of coriander. Add carrots and some salt. Give it a mix, and add red pepper and saut\u00e9 a bit.<\/span><\/div><\/li>
    • Add tomato to the mix. Also add coriander powder, cumin powder, paprika powder, and chili powder. Saut\u00e9 for a bit. Add the white wine.<\/span><\/div><\/li>
    • Add sliced Chouri\u00e7o (Chorizo)<\/span><\/div><\/li>
    • Add tomato pulp<\/div><\/li>
    • Marinate cuttlefish with salt, and add. Close the lid and cook for 30 mins.<\/span><\/div><\/li>
    • Add the white beans and cook for another 5 mins<\/div><\/li>
    • Garnish with coriander<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5273,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,136,2505,2614,2194,697],"tags":[],"class_list":["post-5276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-entree","category-lunch","category-portuguese","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/05\/FeijoadaWithCuttlefish.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5276"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5276\/revisions"}],"predecessor-version":[{"id":5286,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5276\/revisions\/5286"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5273"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}