How to make Espetada de Tamboril

Why cooks start here

Espetada de Tamboril is cooked the way the Algarve cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

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.