Smoky Portuguese Grilled Oysters with Garlic Chorizo Butter

There is something primal and deeply satisfying about grilling shellfish over an open fire, a tradition deeply rooted in Portuguese coastal culture. This recipe for Portuguese Grilled Oysters takes the natural, briny sweetness of fresh oysters and elevates it with a bold, smoky compound butter. By utilizing the intense, even heat of the Arteflame grill, you achieve a rapid sear that poaches the oyster in its own liquor while melding it with the rich flavors of garlic, cured chorizo, and smoked paprika. It is a dish that balances the freshness of the ocean with the warmth of the hearth. Whether you are hosting an elegant summer soirée or looking for a rugged, flavorful appetizer for a backyard barbecue, these oysters offer a gourmet experience that is surprisingly simple to execute. The result is a bubbling, golden bite of seafood bliss that demands to be shared.

Ingredients

The Oysters

• 24 Fresh Oysters (medium to large size, such as Blue Point or Malpeque)
• Rock salt or crushed ice (for serving platter)
• Lemon wedges (for garnish)

The Portuguese Butter

• 1 stick (½ cup) Unsalted Butter, softened to room temperature
• 3 cloves Garlic, finely minced
• 2 oz Portuguese Chorizo (Chouriço), casing removed and finely diced or crumbled
• 1 tsp Smoked Paprika
• 1 tbsp Fresh Parsley, finely chopped
• 1 tbsp Fresh Lemon Juice
• 1 tsp Piri-Piri sauce (or a vinegar-based hot sauce)
• Freshly cracked Black Pepper to taste

Instructions

Step 1: Prepare the Compound Butter

1. In a medium mixing bowl, combine the softened butter, minced garlic, finely diced chorizo, and smoked paprika.
2. Add the lemon juice, chopped parsley, and Piri-Piri sauce.
3. Mash the ingredients together with a fork until fully incorporated and the butter takes on a reddish-orange hue from the paprika and chorizo oil.
4. Set the butter aside at room temperature while you prepare the grill. If making ahead, roll into a log in plastic wrap and refrigerate, but bring to room temperature before grilling.

Step 2: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow the fire to burn down until you have a bed of hot coals and the cooktop is searing hot.
2. Clean the flat cooktop surface to ensure no debris transfers to the shells, though the oysters will largely cook in their own shells.
3. Aim for a medium-high heat zone on the plancha, or prepare to use the grill grate directly over the fire for a smokier flavor profile.

Step 3: Prep the Oysters

1. Scrub the oyster shells under cold running water to remove any grit or sand. Discard any oysters that are already open or do not close when tapped.
2. Using an oyster knife, carefully shuck the oysters. Discard the flat top shell.
3. Run the knife under the meat to detach it from the bottom shell, ensuring it stays in the "cup" with its natural liquor (brine).
4. Place a generous dollop (about 1 teaspoon) of the Portuguese butter mixture onto each oyster.

Step 4: Grill the Oysters

1. Place the shucked oysters carefully onto the flat steel cooktop of the Arteflame or on the grill grate. Ensure they sit level so the butter and brine do not spill out.
2. Grill for 4 to 6 minutes. You are looking for the butter to melt and bubble vigorously and the edges of the oyster meat to curl slightly.
3. The oysters are done when the meat becomes opaque and firm, and the sauce is sizzling hot.

Step 5: Serve Immediately

1. Using tongs or heat-resistant gloves, carefully remove the hot shells from the grill.
2. Place them on a platter lined with rock salt (to keep them steady).
3. Garnish with extra fresh parsley and serve immediately with lemon wedges.

Tips

The key to perfect grilled oysters lies in the timing and heat management. Because oysters are delicate, they can turn rubbery if overcooked. Watch for the liquid to bubble—this is your visual cue that the magic is happening. When grilling on an Arteflame, the steel cooktop provides excellent stability for the shells compared to standard wire grates, reducing the risk of tipping and losing that precious garlic butter sauce. If you are using raw chorizo, render it quickly on the flat top before mixing it into the butter for a crispier texture. However, if using cured Portuguese chouriço (which is traditional), it can go straight into the butter mixture. Always handle the hot shells with care; a pair of dedicated grilling gloves or tongs is essential, and serving them on a bed of rock salt not only looks professional but prevents the hot shells from sliding around the plate.

Variations

While the traditional garlic and chorizo blend is a crowd-pleaser, the versatility of grilled oysters allows for exciting experimentation. You can easily adapt the flavor profile to suit different palates or dietary preferences without losing the essence of the dish. Here are a few ways to twist this recipe:

• The Cheesy Portuguese: Top the buttered oyster with a pinch of grated São Jorge cheese or Manchego right before they finish grilling for a savory, melted crust.
• Herb Garden: Swap the parsley for fresh cilantro and add a dash of cumin to the butter for a flavor profile that leans towards the southern Iberian style.
• Bacon & Bourbon: Substitute the chorizo for finely crumbled bacon and add a splash of bourbon to the butter for a rich, American smokehouse twist.
• Extra Heat: Increase the Piri-Piri sauce or add red pepper flakes if you prefer a fiery kick that cuts through the richness of the butter.
• Citrus Burst: Add lime zest to the butter instead of lemon juice for a brighter, more aromatic finish that pairs well with summer cocktails.

Best pairings

To truly honor the coastal roots of this dish, the beverage pairing should be refreshing and acidic to cut through the richness of the garlic butter and the saltiness of the oyster. A classic choice is a chilled bottle of Vinho Verde from Portugal; its slight effervescence and crisp acidity are the perfect match for seafood. Alternatively, a dry Albariño or a mineral-forward Sauvignon Blanc works beautifully. For beer lovers, a cold, light lager or a crisp pilsner will cleanse the palate between bites without overpowering the smoky paprika notes. If you prefer a cocktail, a Gin and Tonic garnished with a slice of cucumber or rosemary complements the herbal notes in the butter. On the side, a loaf of crusty, grilled artisanal bread is non-negotiable—you will want it to sop up every drop of the delicious, spicy butter sauce left in the shell or on the plate.

Conclusion

Grilling oysters Portuguese-style transforms a simple appetizer into a culinary event that engages all the senses. The sight of the bubbling butter, the smell of garlic and wood smoke, and the taste of the fresh sea combined with savory chorizo create a memory that lingers long after the meal is over. Using your Arteflame grill not only simplifies the process but imparts that distinct, wood-fired flavor that cannot be replicated in a kitchen oven. This recipe is a testament to the power of fresh ingredients and open-fire cooking. So, gather your friends, pop a bottle of crisp white wine, and enjoy the rustic elegance of these Portuguese Grilled Oysters. It is a taste of the coast, right in your own backyard.