📝 About This Recipe
A quintessential 'petisco' found in the sun-drenched seaside taverns of Portugal, Salada de Búzios is a masterclass in coastal simplicity. This dish transforms tender, meaty whelks into a refreshing salad bursting with the brightness of high-quality olive oil, pungent garlic, and a vinegary kick. It captures the essence of the Atlantic breeze, making it the perfect sophisticated appetizer for warm afternoons and gatherings.
🥗 Ingredients
The Seafood
- 1 kg Fresh Whelks (Búzios) (scrubbed clean)
- 2 tablespoons Sea Salt (for boiling water)
- 2 pieces Bay Leaf (dried)
- 1 teaspoon Black Peppercorns (whole)
The Aromatics and Vegetables
- 1 large Red Onion (very finely diced)
- 1/2 piece Red Bell Pepper (finely diced for color and crunch)
- 1/2 piece Green Bell Pepper (finely diced)
- 3 pieces Garlic Cloves (minced into a paste)
- 1 large bunch Fresh Cilantro (Coentros) (finely chopped; the soul of the dish)
- 1/2 bunch Fresh Parsley (finely chopped)
The Dressing
- 150 ml Extra Virgin Olive Oil (use high-quality Portuguese oil if possible)
- 4 tablespoons White Wine Vinegar (adjust to taste for acidity)
- 2-3 drops Piri-piri sauce (optional, for a subtle heat)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Begin by thoroughly scrubbing the whelk shells under cold running water to remove any sand or grit. If they are very sandy, soak them in salted water for 30 minutes before starting.
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2
Place the whelks in a large pot and cover with plenty of cold water. Add the 2 tablespoons of sea salt, bay leaves, and peppercorns.
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3
Bring to a boil over high heat. Once boiling, reduce to a simmer. Cook for 45 to 60 minutes, or until the meat is tender but still has a pleasant 'snap' (check one after 45 minutes).
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4
Drain the whelks and immediately plunge them into a bowl of ice water to stop the cooking process. This preserves the texture.
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5
Using a small pick or a fork, gently pull the meat out of each shell. Remove the hard 'trapdoor' (operculum) at the end of the foot and discard the dark, soft digestive tract at the back.
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6
Slice the cleaned whelk meat into bite-sized rounds, roughly 0.5cm thick. Place them in a large mixing bowl.
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7
Add the finely diced red onion, red pepper, and green pepper to the bowl with the whelks.
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8
In a separate small jar or bowl, whisk together the extra virgin olive oil, white wine vinegar, minced garlic, and piri-piri sauce until emulsified.
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9
Pour the dressing over the whelk mixture and toss thoroughly to ensure every piece is coated.
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10
Stir in the chopped cilantro and parsley. The herbs should be plentiful, providing a vibrant green contrast.
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11
Season with a pinch of white pepper and additional salt if necessary. Taste and adjust the vinegar levels—it should be bright and zesty.
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12
Cover the bowl and refrigerate for at least 1-2 hours before serving. This 'marinating' time is crucial for the flavors to meld into the seafood.
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13
Give the salad one final toss before serving to redistribute the oil and juices that may have settled at the bottom.
💡 Chef's Tips
Always use fresh whelks if possible; if using frozen, ensure they are fully thawed before boiling. Do not overcook the whelks or they will become unpleasantly rubbery; start testing for tenderness at the 40-minute mark. Finely dicing the vegetables (brunoise style) is key—you want the texture of the vegetables to complement, not overpower, the seafood. If you find the raw onion taste too sharp, soak the diced onions in cold water for 10 minutes then pat dry before adding to the salad. While cilantro is traditional in Southern Portugal, you can substitute with extra parsley if you are one of those who find cilantro soapy.
🍽️ Serving Suggestions
Serve chilled in a glass bowl to showcase the vibrant colors of the peppers and herbs. Accompany with thick slices of crusty 'Pão de Mafra' or a rustic sourdough to soak up the garlic-infused oil. Pair with a crisp, chilled Vinho Verde or a dry White Port and tonic for the ultimate Portuguese experience. Serve as part of a 'petiscos' spread alongside garlic prawns (Gambas à Aguillo) and marinated olives. Add a few lemon wedges on the side for those who prefer an extra hit of citrus.