Gonçalo Ramos is the new national hero after scoring the goal that allowed the passage to the eighth finals of the world. You know what the player's favorite dish is? Ink shocks. See how it's done.
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03/07/2026
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Bacalhau à Brás is one of Cristiano Ronaldo's favorite dishes. John Felix during this world shared that he was a fan of hanger rice. And Gonçalo Ramos, what else do you like to eat? The latest hero of the national team, the goal author who stamped the team's passage to the eighth finals of the world, revealed that one of the dishes I like most is chokes with ink.
In an interview with the podcast watch.tm, by Pedro Teixeira da Mota, Gonçalo Ramos revealed that it would be the dish he would tell the selection chef to always have available every day.
“I shock with paint, I like choques with paint. This is really Algarve, chocolate chips” he revealed in his interview with Nuno Mendes.
Later, in the same conversation, he revealed that he is also a fan of cod à Brás, the same suggestion Ronaldo loves, but the ink shocks were the first dish that came to his mind when he was questioned. Learn to make this dish.
Fried shocks to the Algarve of Filipa Gomes
Ingredients:
Pest of cilantros
15-20 small new potatoes
1 Coriander Mould
1 Malagueta
1 Leaf of Blonde
1 White Wine Cup
1 kg small hatches with ink
Olive oil and salt q.b
5 Garlic
Lemon q.b
Method of preparation:
1- Cook 15-20 new peeled small potatoes, seasoning with salt.
2- Then fry with 1 good thread of olive oil, 5 crushed garlic teeth, 1 minced coriander sauce, 1⁄2 malagueta to the slices and 1 bay leaf to release the aromas. Then cool with 1 glass of white wine and let it boil in high heat to lose some alcohol and evaporate.
3- Clear 1 Kgs of small rattles and leave the paint.
4- Add the shocks to the wine, season with salt stir and let cook, desiccated by medium heat, stirring from time to time.
5- With the potatoes cooked, drain and leave it in the pan, so as not to cool and dry with residual heat.
6- Present with the chips on one side and with the rattles on the other, watered with a little of the sauce, sprinkled with chilli slices, coriander leaves and a lemon buds on the side.
And how do you make Bras cod?
Chef José Avillez shared the recipe for his cod in Brás to get more creamy than ever. The secret is to use more yolks than you're supposed to. It ends up giving the dish a creamy touch and preventing it from getting dry.
See the cod recipe for Chef José Avillez Brás, here shared by the program Our late RTP.
Cod Bras of Chef José Avillez
Ingredients:
400 g of cod
500 g of potato
Olive oil to fry q.b.
3 onions
1 garlic tooth
3 tablespoons of virgin olive oil
8 biological eggs + 4 yolks
Salsa q.b.
Sal q.b.
Pepper q.b.
Olives q.b
Method of preparation:
1- Remove the skin and spines from previously wet cod. Defray the cod and reserve. Peel the potatoes and cut them in straw. Fry the potatoes in hot olive oil until they are golden. Reserve. Cut garlic and onions into thin slices. In a thick bottom pan, slowly saute the onion and garlic in olive oil in medium heat until the onion is cooked and transparent.
2- Add the shredded cod and wrap well. Add the straw potato to the cod and add the yolks and eggs beaten with chopped parsley and seasoned with salt and pepper. Stir continuously until the eggs become creamy. Salt with a little more chopped parsley and finish with olives. Serve immediately.