Arroz de Pato for a dinner party — went down extremely well

I made Arroz de Pato for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright with olive oil and garlic profile was the main talking point — no one had quite experienced chouriço used that way before.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. I explained the a coastal seafood restaurant context as I served it which helped people appreciate it fully. ginjinha cherry liqueur was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.