Coming Full Circle

Hi there!

I hope you enjoyed joining me on my journey from Portugal in 1998 to Portugal 2025. I shared this time through my last 3 podcast episodes, to highlight my style of exploring culture through the lens of food in my travels.

I didn't realize how much I personally would enjoy this experience in creating these three episodes, while planning my own trip back to Portugal and actually being in Portugal. I think I may be one of the few podcasters who actually listens to their own episodes. But the In My Kitchen with Paula show was created to full fill a niche I felt was missing and of course is an offshoot of In My Kitchen with Paula the biz.

Want to explore the world more meaningfully — one dish, one market, one moment at a time?

In this final installment of my three-part series, I’m wrapping things up by sharing the simple framework I use to explore culture through the lens of food. It’s a method I unconsciously developed during my 22 years in event planning, and it’s become the secret sauce behind some of my most memorable and meaningful travel moments. This approach helps me slow down, connect deeply, and travel with intention.

In this episode, I share:
 📖 How I prep for a trip in a way that fuels connection, not stress
 🍴 My favorite way to discover a culture through food
 🧳 Why systems can actually enhance spontaneity

If you’ve enjoyed the travel stories in this series or want a new way to connect with people and places, this episode is for you!

Featured Recipe: Salada de Bacalhau e Grão
(Salad of salted cod and chickpeas)

One of our favourite dishes was this very simple salad. One of the reasons why I love Portuguese food is for it's simplicity and the dishes highlight the ingredients. We had this dish in Monsaraz in the Alentejo. I came home and immediately tried to replicate the salad, this recipe is a combo of what was used in the restaurant, my experiment and a recipe by Manuela Zangara that I found online, (her recipe looked very close to what we had, but I changed a few things and I think I got very close to the original).

INGREDIENTS

Vinaigrette:
You will only need about half of this, but I like to make extra so people can add more as they please.

• 1 garlic clove pressed

• 4 tbsp white wine vinegar

• 8 tbsp extra virgin olive oil

• ½ tsp of dried oregano

• Salt and Pepper to taste

Salad:

• 450 gms – 1 lb. salted cod

• 450 gms – 1 lb. chickpeas cooked or canned (traditionally dried chickpeas are used and boiled first. Canned chickpeas work for a shortcut.)

• 2 tbsp parsley, chopped

• 3 tbsp white onion, finely chopped

INSTRUCTIONS

1. Start by soaking the salted cod for 24 hours in cold water (remember to change the water frequently to get rid of the salt).

2. The next day, clean the fish by removing the skin and bones (when present) and boil it in hot water for 10 to 15 minutes (or until cooked through).

3. Drain it well and cut it into small pieces/flakes. In a serving bowl, mix together the pieces of salted cod, the chickpeas, parsley and onion.

4. To prepare the vinaigrette, put all the ingredients in a little jar, close the lid tightly and shake it until well combined. Pour it over the salad and mix well.

5. Sprinkle oregano on top (the cafe owner, said this was his “touch”) Serve at room temperature.

Happy Cooking, Happy Travels,

Paula

P.S If you make this salad, please let me know how it turns out. Just hit reply to this email!