Portuguese cuisine is renowned for its rich flavors, bold aromas, and hearty portions. From the coastal regions to the mountainous interior, each region has its unique twist on traditional recipes. In this article, we’ll take you on a culinary journey through Portugal’s most beloved dishes, showcasing 18 authentic recipes that will transport your taste buds to the sun-kissed hills and picturesque villages of this beautiful country.
From classic comfort foods like Caldo Verde (a hearty soup made with potatoes, kale, and sausage) to innovative fusion dishes like Francesinha (a sandwich piled high with ham, sausage, steak, and cheese), these recipes are sure to delight even the most discerning palates. Whether you’re a seasoned cook or just looking for inspiration, this collection of Portuguese recipes is the perfect place to start your culinary adventure.
Bacalhau à Brás
A classic Portuguese dish that’s both elegant and effortless, Bacalhau à Brás is a must-try for cod lovers. This recipe yields a creamy, flavorful main course perfect for special occasions.
Ingredients:
– 1 pound dried cod fillets (bacalhau)
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Soak the cod in cold water for at least 24 hours. Drain and rinse.
2. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add soaked cod and stir gently to combine.
5. Pour in heavy cream and bring mixture to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the cod is tender and flakes easily with a fork.
7. Stir in parsley, salt, and pepper.
8. Serve warm, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Caldo Verde
Caldo Verde is a classic Portuguese stew that’s perfect for a cold winter’s day. This comforting dish is made with potatoes, kale, and linguica sausage, all slow-cooked in a flavorful broth.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 pound linguiça sausage, sliced
– 3-4 medium-sized potatoes, peeled and diced
– 1 bunch of kale, stems removed and chopped
– 6 cups of chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the sliced linguiça sausage and cook for an additional 2-3 minutes.
3. Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the chopped kale and continue to simmer for another 5-7 minutes or until the kale has wilted.
5. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Francesinha
The Francesinha is a legendary sandwich from Portugal, packed with flavors and textures. This recipe brings together the rich history of Porto’s culinary scene in a single, satisfying bite.
Ingredients:
– 4 slices of bread (preferably a crusty Portuguese loaf)
– 2 tablespoons of butter
– 1 ham steak, thinly sliced
– 1/4 pound of linguica sausage, sliced
– 2 cups of shredded cheddar cheese
– 2 eggs, fried
– 1 cup of beer-braised onions (see note)
– Salt and pepper to taste
Instructions:
1. Butter two slices of bread.
2. Layer the ham steak, linguica sausage, cheddar cheese, and fried eggs on one slice of bread.
3. Top with the second slice of bread.
4. Place the sandwich under a broiler or in a toaster oven for 5-7 minutes, until the cheese is melted and the bread is toasted.
5. Serve immediately.
Note: To make beer-braised onions, cook sliced onions in a mixture of butter and Porto-style beer (such as Taylor’s) over low heat for about 30 minutes, or until caramelized.
Cooking Time: 10-12 minutes
Arroz de Pato
This hearty rice dish is a staple in many Portuguese households, and for good reason. The combination of tender duck, savory vegetables, and aromatic spices makes for a satisfying meal that’s sure to please.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the duck pieces and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add the chopped onion and minced garlic to the pan and sauté until softened, about 3 minutes.
4. Add the mixed vegetables, thyme, salt, and pepper to the pan and stir to combine.
5. Add the rice and water to the pan, stirring to combine.
6. Return the duck pieces to the pan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 25 minutes
Pastéis de Nata
These iconic Portuguese pastries are a must-have at any café or bakery, and with this simple recipe, you can make them at home. Flaky pastry crusts filled with creamy egg custard will transport your taste buds to the charming streets of Lisbon.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 4 large eggs
– 1 cup (200ml) whole milk
– 1/2 cup (100g) granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a separate bowl, whisk together eggs, milk, sugar, and salt until well combined. Add vanilla extract and mix well.
3. Spoon the egg mixture into small pastry cups or mini muffin tin liners, filling them about 3/4 full.
4. Place pastry cups on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
5. Allow tarts to cool before serving.
Cooking Time: 20-25 minutes
Feijoada à Transmontana
Feijoada à Transmontana is a traditional Portuguese stew originating from the Trás-os-Montes region. This rich and flavorful dish is made with pork and beef, beans, and vegetables, slow-cooked in a rich broth.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 1 pound pork shoulder or butt, cut into large pieces
– 1 can (14.5 oz) of white kidney beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups beef broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the beef and pork, cooking until browned on all sides (about 5 minutes).
3. Add the onions, garlic, carrots, and celery, cooking until the vegetables are tender (about 10 minutes).
4. Add the beans, salt, and pepper, stirring well to combine.
5. Pour in the beef broth and bring the mixture to a simmer.
6. Reduce heat to low and cook for 1 1/2 hours or until the meat is tender.
Cooking Time: 1 hour 30 minutes
Polvo à Lagareiro
Polvo à Lagareiro: A Classic Portuguese Recipe
Discover the rich flavors of Portugal with this hearty and comforting Polvo à Lagareiro, a traditional chicken stew cooked to perfection.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 medium potatoes, peeled and cut into large chunks
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of white wine
– 1 cup of chicken broth
– 1 tablespoon olive oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken thighs and cook until browned on all sides, about 5-6 minutes.
5. Add the potatoes, white wine, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the chicken is cooked through and the potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Ameijoas à Bulhão Pato
Ameijoas à Bulhão Pato is a beloved Portuguese clam recipe that originated from the kitchen of famous chef, Maximino Bulhão Pato. This simple yet flavorful dish is perfect for any occasion and can be served as an appetizer or main course.
Ingredients:
– 2 pounds clams, scrubbed and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the clams under cold water and set aside.
2. Heat the olive oil in a large saucepan over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the clams, salt, and black pepper. If using white wine, add it to the pan as well.
5. Cover the saucepan and cook for 3-5 minutes or until the clams open.
6. Remove from heat and garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes
Leitão à Bairrada
This traditional recipe from Bairrada, a region in central Portugal, is a show-stopper that’s sure to impress. Tender and flavorful pork loin is slow-cooked with garlic, bay leaves, and white wine, resulting in a mouthwatering dish that’s perfect for special occasions.
Ingredients:
– 1 (1.5-2 kg) pork loin
– 4-6 garlic cloves, peeled and smashed
– 2 bay leaves
– 250ml white wine (dry)
– 250ml water
– Salt and black pepper
Instructions:
1. Preheat oven to 150°C (300°F).
2. In a large roasting pan, combine pork loin, garlic, bay leaves, white wine, and water.
3. Season with salt and black pepper.
4. Roast in the preheated oven for approximately 2-3 hours or until the pork is tender and reaches an internal temperature of 65°C (150°F).
5. Remove from heat and let rest for 15 minutes before slicing and serving.
Cooking Time: Approximately 2-3 hours
Alheira de Mirandela
Alheira de Mirandela is a traditional Portuguese sausage originating from the region of Trás-os-Montes, specifically Mirandela. This flavorful and aromatic sausage is made with pork and chicken, seasoned with salt, black pepper, and garlic.
Ingredients:
– 500g pork shoulder, finely ground
– 250g chicken breast, finely ground
– 20g salt
– 5g black pepper
– 10g garlic, minced
– 1g paprika (optional)
Instructions:
1. In a large bowl, combine the ground pork and chicken.
2. Add salt, black pepper, and garlic to the mixture; mix well until just combined.
3. If desired, add paprika and mix again.
4. Stuff the mixture into casings or plastic bags, making sure to remove any air pockets.
5. Twist the sausages into manageable lengths (about 10-12cm).
6. Hang the Alheira de Mirandela in a cool, well-ventilated area for at least 3 hours to allow the flavors to mature.
Cooking Time: Grilled or pan-fried Alheira de Mirandela is ready in about 4-5 minutes per side, or until nicely browned and cooked through. Serve with your favorite sides, such as rice, beans, or vegetables.
Sardinhas Assadas
Experience the rich flavors of Portuguese cuisine with this simple and delicious recipe for grilled sardines.
Ingredients:
• 1 pound sardines, cleaned and scaled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, cut into wedges
• Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush both sides of the sardines with the garlic-herb mixture.
4. Place the sardines on the grill and cook for 3-4 minutes per side, or until they’re cooked through.
5. Serve hot with a squeeze of lemon.
Cooking Time: Approximately 6-8 minutes
Arroz de Marisco
A classic Portuguese dish that combines succulent seafood with flavorful rice and spices. This hearty one-pot meal is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, and fish), cleaned and cut into bite-sized pieces
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add seafood; cook until pink and tender (5-6 minutes).
4. Add rice, water, saffron mixture, salt, and pepper. Stir well.
5. Bring to a boil; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Fluff with a fork and garnish with parsley.
Cooking Time: 25-30 minutes
Bolo do Caco
Bolo do Caco is a traditional Portuguese sweet bread that’s soft, fluffy, and utterly delicious. This recipe is perfect for special occasions or everyday treats.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup whole milk, lukewarm
– 2 large eggs, beaten
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Gradually add the lukewarm milk, beating until a smooth batter forms.
3. Add the sugar, beaten eggs, and melted butter. Mix until fully incorporated.
4. Knead the dough for 5-7 minutes until it becomes elastic and smooth.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Queijo da Serra
This traditional Portuguese cheese recipe is a delightful treat that combines the creaminess of Queijo Branco with the earthy flavor of the Azores. It’s perfect for snacking or as an addition to your favorite meals.
Ingredients:
– 1 L Queijo Branco
– 100g grated Requeijão (or similar aged cheese)
– 10g paprika
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Begin by shredding the Queijo Branco into small pieces.
2. In a bowl, mix together the shredded Queijo Branco and grated Requeijão until well combined.
3. Add paprika and salt to taste; stir gently to incorporate.
4. Transfer the mixture to a serving dish or wrap in plastic wrap for storage.
5. Garnish with chopped parsley, if desired.
Cooking Time: None required! This cheese is ready to be enjoyed as soon as it’s prepared.
Chanfana
Chanfana is a traditional Portuguese stew made with pork and vegetables, perfect for a comforting meal. This recipe serves 4-6 people and can be served with crusty bread or over rice.
Ingredients:
– 1 kg pork shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add pork pieces and cook until browned, about 5 minutes.
3. Add onions, garlic, potatoes, carrot, diced tomatoes, beef broth, thyme, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat to low and simmer for 1 hour or until pork is tender.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 hour
Rojões à Moda do Minho
Rojões à Moda do Minho: A Hearty Dish from Portugal’s Northern Region
This traditional recipe from the Minho region of Portugal is a flavorful and satisfying meal that combines tender pork, rich cabbage, and savory spices. Rojões are small pieces of pork that have been marinated in a mixture of garlic, paprika, and chili peppers before being cooked to perfection.
Ingredients:
– 1 kg pork shoulder or ribs, cut into small pieces
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– 1 large onion, chopped
– 1 large cabbage head, shredded
– Salt and black pepper to taste
– 2 tbsp olive oil
Instructions:
1. In a large bowl, mix together the pork pieces, garlic, paprika, chili flakes, salt, and black pepper.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened.
4. Add the marinated pork to the skillet and cook for 5-7 minutes, stirring occasionally.
5. Add the shredded cabbage to the skillet and stir-fry for an additional 2-3 minutes, or until the pork is cooked through and the cabbage is tender.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Bacalhau com Natas
A classic Portuguese dish, Bacalhau com Natas (Cod with Creamed Potatoes) is a comforting and flavorful meal that’s easy to prepare. This recipe serves 4-6 people.
Ingredients:
– 1 pound dried cod fillets, soaked overnight and drained
– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the potatoes until tender, then drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
4. Add the cod fillets to the skillet and cook for 2-3 minutes on each side, or until lightly browned.
5. In a separate saucepan, combine the heavy cream and cooked potatoes. Bring to a simmer over medium heat and cook until the cream has thickened slightly, stirring occasionally.
6. Serve the cod with the creamed potatoes and garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Coelho à Caçador
This hearty rabbit stew from Portugal’s Alentejo region is a staple of country cooking, slow-cooked to perfection and rich with flavors.
Ingredients:
– 1 kg rabbit pieces (legs, thighs, and loin)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and black pepper to taste
– 2 potatoes, peeled and cubed (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add rabbit pieces and brown on all sides, about 5-7 minutes.
4. Add white wine, beef broth, thyme, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
6. If using potatoes, add them to the pot and continue cooking for an additional 30 minutes or until tender.
Cooking Time: 2 hours
Summary
Discover the rich flavors of Portuguese cuisine with these 18 authentic recipes! From classic dishes like Bacalhau à Brás (cod with potatoes and onions) and Caldo Verde (green broth), to sweet treats like Pastéis de Nata (custard tarts) and traditional snacks like Ameijoas à Bulhão Pato (beans with sausage), there’s something for everyone. Explore regional specialties, seafood dishes, and hearty stews, all featuring the bold flavors and rich ingredients that Portugal is famous for. Get ready to taste the authentic flavor of Portugal!
