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Fried oysters with Portuguese chouriço deglazed with red port

When you think of Portugal, oysters may not be the first thing that comes to mind. Yet in the picturesque and historic port town of Aveiro, oysters of beautiful quality are grown. Full in the shell, with a firm bite and a creamy, slightly salty flavor.

This recipe is for 12 oysters.

Ingredients

12Ostras de Aveiro
Red port
100gBreadcrumbs
0.5Red bell pepper
100gFlour
Olive oil
2Cajun spices
150gchouriço or chorizo

Preparation

  1. Open the oysters and detach them from the shell.
  2. Mix the flour, breadcrumbs, and Cajun spices together and coat the oyster meat in this mixture.
  3. Cut the bell pepper and chouriço into small cubes.
  4. Heat a splash of olive oil in a frying pan and fry the chouriço.
  5. Add the bell pepper after 3 minutes.
  6. Meanwhile, place the empty shells in a preheated oven so they are slightly warm, then place them on a serving platter.