Feijoada seafood

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  • 1 kg of white beans
  • 1 octopus (medium)
  • 300 g kernels seafood (clams, cockles, prawns, and razor)
  • 300 g cameroon with bark
  • 1 chorizo
  • 300 g carrots
  • 2 onions
  • cloves of garlic
  • 1 green peppers
  • 500 g tomatoes


1. Saute chopped onions, garlic to taste, tomato and green pepper in olive oil.

2. Then joins the carrots and the sausage cut into slices.

3. Stir a little to add to the core, seafood, and cameroon.

4. When the refugado you are ready, add the beans and the octopus previously boiled with water and salt, spices to taste with salt and piri-piri.

5. Finally joins coriander and parsley to taste.

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