Bafinha buzios

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  • Conch once cooked: 1/2 kg
  • Olive oil: 1 dl
  • Onion: 2
  • Paprika: 2 tablespoons
  • Laurel: 1 sheet
  • Cumin: 1/2 teaspoon
  • Potato: 3/4 kg
  • Chilli: 3 to 4 grains
  • Vinegar: 1 tablespoon


Cook the buzios, preferably in the water of the sea. In a saucepan, pour in the oil and onions cut slices. Take the heat and leave to aloirar the onion. Join the buzios, the bay leaves, cumin, the malaguetas and the paprika already broken in the vinegar.

Let ascertain. Add water and bring to the boil add the potatoes peeled and cut in cubes and let them cook. A good groggy (spirits distilled from sugarcane), to track.

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