BELA Piri Piri
The Portuguese Spice That Wakes Up the Tin
Piri piri is the classic Portuguese way to add controlled heat that brightens olive oil and makes tinned fish taste cleaner. BELA uses it to lift the flavor without masking the fish. Two tins to try: Sardines in Piri Piri and Mackerel in Piri Piri.
PIRI PIRI IS THE PORTUGUESE KICK
Piri piri is not heat for heat’s sake. It’s the kind of clean spice that wakes up the oil and makes the fish taste brighter. If you’ve ever opened a tin and wished it had a little more edge, this is the classic Iberian move. It’s bold without being loud, and it keeps the flavor anchored in what matters: the fish.
WHY IT BELONGS IN A TIN
Chili heat and olive oil are a perfect match. Oil brings richness, but it can also feel heavy. A little piri piri cuts through that richness and keeps every bite tasting crisp. That’s why spicy conservas have been a staple across Portugal and Spain for a long time. The spice doesn’t cover the fish. It sharpens it.
THE BELA WAY
BELA uses piri piri to lift, not mask. The heat is controlled, the oil stays clean, and the fish comes through first. Open it and eat it straight, or treat the oil like a built-in sauce for toast, rice, pasta, or a quick salad. Two tins to start with: BELA Sardines in Piri Piri and BELA Mackerel in Piri Piri. Shop belabrandseafood.com, plus Amazon and select local stores.
