Moinho do Paúl, a family restaurant with 43 years of history, reflects the entrepreneurship, dedication, and resilience of its owner. Carlos Antunes continues his parents' life project with gastronomic recipes that narrate the territory. His taste in History enhances every delicacy he puts on the table and for more than 10 years he has been dedicating a special menu to the Lines of Torres Vedras. On the last weekend of the month or by order, the Moinho do Paúl restaurant offers a unique gastronomic experience with the seasonal menu ‘Sabores nas Linhas’, consisting of ‘Sopa de Sustança’ (‘Sustenance’ soup), ‘Mexilhões à General Wellington’ (Mussels General Wellington), ‘Bacalhau do Regimento’ (Regiment’s codfish), ‘Carne de Porco das Linhas’ (Pork of the Lines) and ‘Galinha do Povo’ (Chicken of the People).
• 1 field rooster
• 1 sprig of parsley
• 500g of white beans (dry)
• 2 garlic cloves
• 500g of pumpkin melon
• 1 ripe red pepper
• 200g of meat chorizo
• Cumin
• 200g of onions
• 200g of ‘saloio’ (country) bread
• Water and salt as needed
PREPARATION:
1. Bake in initially cold water, together with the whole chorizo, chopped onion, garlic, and parsley, also chopped. When the water starts to boil, add the rooster, and let all the ingredients bake together.
2. Peel the pumpkin, clean the seeds, cut into pieces, and put in salted water.
3. When the rooster is cooked, remove it from the pan. Do the same with the chorizo and allow the beans to cook well. After the beans are cooked, add the peppers washed and cut into small pieces, the pumpkin melon drained from salt water and the cumin.
4. Add water, if necessary up to the extent of the soup, season with salt and let the pumpkin melon cook without undoing. Break the bread into very thin slices and the rooster into pieces, remove the larger bones and slice the chorizo.
• 1 kg of half-shell mussels
• 1 dl of olive oil 0,7º
• 150g of onions
• 4 garlic cloves
• 150g of carrots
• 300g of peeled and crushed tomatoes
• Parsley
• 50g of lard
• Coriander
• Salt
• 1 tablespoon of oregano and honey
• 3 bay leaves
• 600g of savoy cabbage
• 1dl of liqueur wine
• Toasted flour
• 1 red pepper
PREPARATION:
1. Pour the oil and lard into the pan. Chop the garlic, the onions, and the bay leaf into small pieces. Allow to sauté and then add the tomato. Boil for a few more minutes. Add 1L of water, add the cabbage and carrots and boil until the cabbage is cooked. Dilute the flour with the liqueur wine, honey, and a little warm water.
2. Pour over the cabbages together with the herbs. Stir well and season with salt to taste.
3. Place the mussels with the shells down, pour the peppers into strips, cover the pan and boil for 10 minutes over low heat. Shake the pan, keeping the mussels always in the same position.
• 600g of cod fish
• 1 bunch of parsley
• 950g of grain (dry)
• 4 garlic cloves
• Good quality olive oil
• 3 onions
• Salt as needed
PREPARATION:
1. Cook the grain in water seasoned with salt. When cooked, without falling apart, drain and shake to remove any particles that might surround it.
2. Scald the cod and chip it into small chips, cleaning it from skins and bones.
3. Chop the garlic, parsley, and onion very well. Then a layer of grain is placed in the pan followed by the garlic, the onions, and parsley. The cod layer is placed on top of this layer, and so on, the last one being of grain. Water with olive oil so that the layers are well impregnated. Take the pan, covered, over a low heat. When the oil starts to boil, wait for 10 minutes.
