Porção Paranaense

Introduction

Porção Paranaense is a delightful dish hailing from the state of Paraná in southern Brazil. This traditional Brazilian dish is a celebration of the diverse culinary influences that have shaped the region over centuries. The dish typically features a medley of fried appetizers, often including manioc, also known as cassava, which is a staple in Brazilian cuisine. It may also include a selection of meats such as sausage and beef. These ingredients reflect the rich agricultural practices and cultural heritage of Paraná, making it a favorite at gatherings and celebrations.

Ingredients

• Manioc - 500g
• Sausage - 200g
• Beef - 250g, cut into small cubes
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Salt to taste
• Black pepper to taste
• Onion - 1 medium, chopped
• Red bell pepper - 1, chopped
• Yellow bell pepper - 1, chopped
• Parsley - 2 tablespoons, chopped
• Green onions - 2 tablespoons, chopped
• Lime - 1, cut into wedges

Preparation

Preparation of the Ingredients

1. Begin by peeling and cutting the manioc into bite-sized pieces. Rinse well under cold water and set aside.

2. Prepare the sausage by slicing it into small rounds. If using link sausage, ensure these are cut to a size that complements the manioc pieces.

3. Cut the beef into small cubes, approximately the same size as the sausage slices, for even cooking.

4. Mince the garlic and chop the onion, red bell pepper, and yellow bell pepper finely.

5. Chop the parsley and green onions, and keep them aside for garnishing the dish later.

Cooking Process

1. Preheat your oven to 180°C (350°F) for roasting.

2. Boil the manioc in salted water for about 15 minutes or until just tender. Drain and pat dry with paper towels.

3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic and onion, and sauté until golden brown.

4. Increase the heat and add the beef cubes. Season with salt and black pepper. Sear until the beef is browned on all sides.

5. Add the sausage to the pan and continue to cook until the sausage is browned.

6. Add the red bell pepper and yellow bell pepper. Sauté for a few more minutes until the peppers are tender.

7. Meanwhile, heat 1 tablespoon of olive oil in another pan. Add the dry manioc and fry until golden and crispy.

8. Transfer all the cooked ingredients onto a baking sheet, mix well and roast in the preheated oven for 10 minutes for all flavors to meld.

Garnishing and Serving

1. Once cooked, remove from the oven and sprinkle chopped parsley and green onions over the dish.

2. Serve hot with lime wedges on the side for an added zest.

Enjoying Porção Paranaense

Porção Paranaense is best enjoyed fresh and hot, allowing you to savor every bit of its crunchy textures and rich flavors. It is often served as a snack or as part of a larger meal, making it perfect for gatherings with family and friends. Pair it with a refreshing caipirinha or a cold beer to complete the experience. The dish is festive and versatile, embodying the essence of Brazilian hospitality and warmth.