Home Cook Together. Celebrate Life.

PortugueseAuthentic Cuisine

Espetada de Tamboril

Serves 4 to 6 Entree seafood, Fish

Espetada de Tamboril

Espetada de Tamboril captures the essence of the Algarve, where the Atlantic breeze meets the Iberian sun. This dish is a staple of coastal Portuguese homes, enjoyed casually on any given day without the need for ceremony or occasion. The monkfish tail, a prized catch, is skewered alongside shrimp and vegetables, reflecting the region's love for fresh seafood and simple, honest preparation.

The skewers, kissed by the grill, offer a medley of textures—tender monkfish, juicy shrimp, and the smoky crispness of bacon. Sweet paprika and bay leaves infuse the dish with warmth, while fresh coriander and a squeeze of lemon brighten each bite. The olive oil binds it all, soaking into the peppers and onions, creating a harmonious, satisfying taste that speaks to the soul of Portuguese home cooking.

Ingredients

  • 1 kgmonkfish tail — cut into large cubes
  • 12shrimp — peeled
  • 200 gsmoked bacon — cut into squares
  • 2peppers — cut into squares
  • 1onion — cut into petals
  • 100 mlolive oil
  • 1lemon — juiced
  • 1 tbspsweet paprika
  • 2bay leaves
  • 3 tbspfresh coriander — chopped
  • to tastecoarse sea salt

Method

  1. Begin by preparing the monkfish tail and shrimp. Rinse the monkfish under cold water and pat it dry with paper towels to ensure it sears properly. Cut the monkfish into large cubes, about 3 cm each, and peel the shrimp, leaving the tails on for flavor. Set aside.
  2. Prepare the vegetables by cutting the peppers into large squares and the onion into similar-sized pieces. This will help them cook evenly with the seafood. Cut the smoked bacon into pieces that match the size of the fish cubes. This uniformity ensures that everything cooks at the same rate.
  3. In a large skillet or frying pan, heat 100 ml of olive oil over medium heat. Add the onion and peppers, cooking slowly to create a refogado. Stir occasionally until the onions are translucent and the peppers are soft, releasing their sweetness into the oil.
  4. Add the monkfish and shrimp to the pan. Season with 1 tablespoon of sweet paprika, 2 bay leaves, and coarse sea salt to taste. Shake the pan gently to coat the seafood in the flavored oil and spices, cooking until the monkfish turns opaque and the shrimp are just firm, indicating they are cooked through.
  5. As the seafood cooks, thread the monkfish, shrimp, bacon, onion, and pepper onto skewers, alternating ingredients for a balanced flavor. This step is optional but traditional for espetada presentation.
  6. Finish the dish by squeezing the juice of 1 lemon over the skewers or directly into the pan if not using skewers. Sprinkle 3 tablespoons of fresh coriander over the top. Taste for salt, adjusting if necessary, and drizzle a thread of raw olive oil for added richness.
  7. Serve the Espetada de Tamboril immediately, allowing the vibrant flavors and glossy sauce to shine. Enjoy this dish as it would be served in a Portuguese home, with no fuss about the plate, just the enjoyment of good food.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Portuguese cuisine