What a great dish to cook and remarkably easy to put together. As is my usual bad habit, I can’t resist not adjusting a recipe. Sometimes I’m lucky, other times well perhaps not so? Now if you happen to have a liking for rich spicy food then this is an excellent one to work with. I used a generous helping of Spanish paprika which give it a wonderful smoky flavor and the cayenne pepper cried out to be used, so I obliged that hot-blooded one and included her as well. I added mushrooms which went along nicely, at least in my opinion and included four cloves of garlic because after a day without garlic is like a day without sunshine. Could I get any cornier than that? An important word about the port. The recipe calls for white port but I would strongly suggest that you go with a tawny port. I just happened to have had a bottle of Ferreira Porto -Tawny. What a blessing, because it’s a great port. The fine house of Ferreira has been producing world class port since 1751 so I think they probably have the hang of it by now.
As always, it has been a true pleasure!