Table of contents for Taste of Portugal in Delicious

Feijoada is a traditional Portuguese dish that is typically served as a main course. It is a hearty and flavorful stew made with black beans and a variety of meats, including beef, pork, and sausage. Feijoada also usually contains vegetables, such as onions, garlic, and tomatoes, as well as seasonings such as bay leaves, cumin, and smoked paprika. The dish is typically prepared by first soaking and cooking the black beans until they are tender. The meats are then browned in a separate pan, and added to the bean pot along with the vegetables and seasonings. The mixture is then simmered for several hours, allowing the flavors to meld together and create a rich, savory stew. Ingredients: • 1 pound dried black beans • 1 pound pork shoulder, cut into…

Cataplana de Marisco is a traditional Portuguese seafood dish that is named after the cookware in which it is traditionally prepared - a cataplana, which is a copper or aluminum clamshell-shaped cooking vessel that seals shut. The dish is popular in coastal regions of Portugal, particularly in the Algarve. The dish is typically made with a variety of seafood such as clams, mussels, shrimp, squid, and fish, along with vegetables such as onions, garlic, and tomatoes. The ingredients are sautéed with olive oil and flavored with herbs and spices like paprika, bay leaves, and cilantro. Ingredients: • 1 onion, chopped • 3 garlic cloves, minced • 2 tomatoes, diced • 1 red bell pepper, diced • 1 green bell pepper, diced • ½ cup of olive oil • ½ teaspoon…

Empadão de Carne is a traditional Portuguese dish that consists of a hearty meat filling enclosed in a pastry crust. The filling is typically made with ground beef, onions, garlic, and spices such as paprika, bay leaves, and cloves. Potatoes, carrots, and peas may also be added to the filling for extra texture and flavor. The pastry crust is made with flour, butter, and water, and is rolled out and shaped to fit a baking dish. The meat filling is then added to the pastry base and topped with another layer of pastry, which is usually scored to allow steam to escape during baking. The dish is then baked until the pastry is golden brown and the filling is cooked through. Ingredients: • 500g ground beef • 1 onion, chopped…

Ameijoas à Bulhão Pato, also known as Clams Bulhão Pato style, is a traditional Portuguese seafood dish that is popular in coastal regions, especially in Lisbon. The dish is named after the famous 19th-century Portuguese poet Raimundo António de Bulhão Pato, who was known for his love of good food and wine. To prepare Ameijoas à Bulhão Pato, fresh clams are cooked in a flavorful broth made with garlic, olive oil, white wine, lemon juice, and cilantro. The clams are steamed until they open, then served in their flavorful broth with bread to soak up the delicious sauce. Ingredients: • 2 pounds of fresh clams, cleaned • 4 garlic cloves, minced • ¼ cup of olive oil • ½ cup of white wine • 2 tablespoons of lemon juice •…

Bacalhau à Gomes de Sá is a popular Portuguese dish that consists of salt cod, potatoes, onions, garlic, boiled eggs, olives, and olive oil. It is named after a famous Brazilian merchant and gourmet, who was born in Porto and lived in the 19th century. To prepare this dish, the salt cod is soaked in water for at least 24 hours to remove the excess salt. Then, it is boiled until it is tender, and the skin and bones are removed. The cod is then flaked into small pieces. Ingredients: • 500g salt cod (dried and salted) • 1 kg potatoes, peeled and sliced into thin rounds • 2 large onions, thinly sliced • 4 cloves of garlic, minced • 4 hard-boiled eggs, sliced • 1/2 cup black olives •…

Arroz de Marisco is a traditional Portuguese seafood rice dish that is popular in coastal regions. It is a flavorful and hearty dish that typically contains a variety of shellfish and other seafood such as shrimp, clams, mussels, squid, and sometimes even lobster. The rice is cooked in a flavorful broth made from seafood, vegetables, and spices such as garlic, onion, tomato, and parsley. The seafood is added to the rice towards the end of cooking to ensure that it is cooked through but not overcooked. Ingredients: • 1 lb (450g) of mixed seafood (shrimp, clams, mussels, squid, and/or other seafood of your choice) • 1 onion, chopped • 2 garlic cloves, minced • 2 medium tomatoes, chopped • 1 red bell pepper, chopped • 1/4 cup (60ml) of olive…

Açorda de Marisco is a traditional Portuguese seafood soup made with bread, seafood, garlic, olive oil, and cilantro. It is a hearty and flavorful dish that is commonly served in coastal regions of Portugal. To make Açorda de Marisco, you start by sautéing garlic and onions in olive oil. Then, seafood like shrimp, clams, and mussels are added to the pan and cooked until they are just done. The seafood is then removed and set aside, and the liquid in the pan is used to create a flavorful broth. Ingredients: • 1 pound of mixed seafood (shrimp, clams, mussels), cleaned and deveined • 4 slices of bread, crusts removed and cut into small cubes • 4 cloves of garlic, minced • 1 onion, chopped • ½ cup of olive oil…

Bifanas are a traditional Portuguese dish consisting of thin slices of pork loin marinated in garlic, white wine, and paprika, which are then fried and served on a roll. The bread roll is typically toasted and then filled with the pork slices, which can be accompanied by mustard, hot sauce, or other condiments. Bifanas are a popular snack or meal in Portugal and are often served in cafes, bars, and restaurants. They are a quick and easy dish to prepare, and their simplicity allows the flavors of the marinated pork to shine through. Bifanas can be enjoyed on their own as a snack or served with French fries or a side salad as a more substantial meal. Ingredients: • 4 pork loin steaks (thinly sliced) • 4 garlic cloves (minced)…

Alheira de Mirandela is a type of Portuguese sausage that originated in the town of Mirandela, located in the northeastern region of Portugal. It is a unique sausage because it is traditionally made with poultry meat, bread, garlic, and spices, rather than pork, which is the most common meat used in Portuguese sausage. Ingredients: • 4 Alheira de Mirandela sausages • 4 large potatoes • 2 onions • 2 cloves of garlic • 2 tablespoons of olive oil • Salt and pepper to taste Instructions: 1. Preheat the oven to 200°C (392°F). 2. Peel and cut the potatoes into thick slices and set aside. 3. Peel and slice the onions and garlic. 4. In a large pan, heat the olive oil over medium heat. 5. Add the onions and garlic…

Coelho à Caçador, also known as Portuguese-style hunter's rabbit, is a traditional dish from Portugal that consists of tender rabbit meat cooked in a flavorful tomato-based sauce with red wine, herbs, and vegetables. To prepare Coelho à Caçador, rabbit pieces are first marinated in red wine and vinegar with herbs and spices such as bay leaves, garlic, and paprika, which help to tenderize and flavor the meat. The rabbit pieces are then browned in a large pot with olive oil and removed. Ingredients: • 2 pounds of rabbit, cut into serving pieces • 1 onion, chopped • 2 garlic cloves, minced • 2 carrots, peeled and chopped • 2 celery stalks, chopped • 2 tablespoons tomato paste • 1 can of diced tomatoes • 1 cup of chicken stock •…

Arroz de Pato à Moda de Braga is a traditional Portuguese dish that originated in the northern city of Braga. This hearty and comforting dish is typically made with duck, rice, and a variety of vegetables and seasonings. To make Arroz de Pato à Moda de Braga, duck legs are first braised in a flavorful broth with onion, garlic, and spices until tender. The duck is then shredded and set aside, while the remaining broth is used to cook the rice with vegetables such as carrots, peas, and sometimes chouriço or linguiça sausage. The shredded duck is then mixed in with the rice and vegetables before being baked in the oven until golden brown and crispy on top. Ingredients: • 2 duck legs • 1 onion, chopped • 2 garlic…

Cozido à Portuguesa is a traditional Portuguese stew that is made with a variety of meats, vegetables, and beans. It is a hearty and flavorful dish that is often served during the winter months or on special occasions such as holidays and family gatherings. The ingredients for Cozido à Portuguesa can vary depending on the region of Portugal and the family recipe. However, some of the common ingredients include beef, pork, chicken, chorizo, cabbage, carrots, turnips, potatoes, and white beans. Ingredients: • 500g beef stew meat • 500g pork shoulder • 4 chicken thighs • 2 chorizo sausages • 1 onion, chopped • 2 garlic cloves, minced • 2 bay leaves • 1/2 head of cabbage, chopped • 4 medium carrots, peeled and sliced • 2 turnips, peeled and cubed…

Carne de Porco is the Portuguese term for pork meat. It is a popular type of meat used in many Portuguese dishes, including stews, roasts, sausages, and cured meats. Pork is a versatile meat that can be prepared in a variety of ways, making it a staple in many Portuguese households. In Portugal, different cuts of pork are commonly used in traditional dishes. Some of the most popular cuts include pork shoulder, pork loin, pork belly, and pork ribs. The meat is often seasoned with garlic, paprika, salt, and other spices to enhance its flavor. Ingredients: • 1 pound of boneless pork loin, cut into 1-inch cubes • 2 cloves of garlic, minced • 1 teaspoon of sweet paprika • 1 teaspoon of dried oregano • ½ teaspoon of ground…

Chouriço Assado is a traditional Portuguese dish made with smoked pork sausage. The sausage is typically made with pork meat, paprika, garlic, and other spices, giving it a distinct flavor and aroma. To prepare Chouriço Assado, the sausage is typically grilled or roasted until it is crispy on the outside and juicy on the inside. It can be served as a main dish or as an appetizer, often accompanied by bread and a variety of other side dishes. Chouriço Assado is a popular dish in Portugal, where it is enjoyed at family gatherings, festivals, and other celebrations. Ingredients: • 5 Chouriço sausages • Olive oil • Bread (optional) Instructions: 1. Preheat the oven to 400°F (200°C). 2. Using a sharp knife, make shallow cuts on the surface of the Chouriço…

Arroz de pato is a traditional Portuguese dish that consists of baked rice and duck. The name literally translates to “duck rice” in English. The dish is typically made by cooking duck meat with onions, garlic, and spices, and then mixing it with rice that has been cooked in duck broth. Some recipes also include ingredients like sausage, bacon, or chorizo to add more flavor to the dish. Ingredients: • 1 duck, cut into pieces • 2 onions, chopped • 4 cloves of garlic, minced • 2 cups of rice • 4 cups of duck broth or chicken broth • ½ cup of dry white wine • 2 bay leaves • ½ teaspoon of paprika • Salt and pepper to taste • 2 tablespoons of olive oil Instructions: 1. Preheat…

Favas com Chouriço is a traditional Portuguese dish that consists of broad beans (favas) cooked with chouriço, a type of smoked pork sausage. To prepare the dish, the chouriço is usually first fried in a pan until it releases its flavorful oils, and then removed from the pan. Next, chopped onions, garlic, and tomatoes are added to the same pan and cooked until they soften. Then, the favas are added to the pan along with some water or broth, and simmered until they are tender and fully cooked. Finally, the cooked chouriço is added back to the pan and everything is stirred together. Ingredients: • 500g broad beans (frozen or fresh) • 1 large chouriço sausage (about 200g), sliced into rounds • 1 onion, chopped • 3 cloves garlic, minced…

Ensopado de Borrego is a traditional Portuguese lamb stew that is typically made with lamb meat, potatoes, carrots, onions, garlic, and various herbs and spices. It is a hearty and comforting dish that is perfect for colder months. The lamb meat used in Ensopado de Borrego is usually cut into small pieces and marinated in red wine, olive oil, and various herbs and spices for several hours before cooking. This allows the meat to become more tender and flavorful. Ingredients: • 1 lb (450 g) boneless lamb meat, cut into small pieces • 1 onion, chopped • 3 garlic cloves, minced • 2 carrots, peeled and chopped • 2 potatoes, peeled and cut into chunks • 1 tablespoon of tomato paste • 2 bay leaves • 1 teaspoon of paprika…