Yahoo Lifestyle 16 Portuguese Recipes to Add to Your Repertoire
Make the most of rice, linguiça, and salt cod with Portuguese dishes from salad to seafood stew.
Portuguese food is some of our favorite to cook at home. Whether we're craving a showstopping braised pork and clams or comforting bacalhau à brás (salt cod, eggs, and potatoes), Portuguese cuisine is filled with hit after hit. Prepare these delicious classic Portuguese recipes at home and transport yourself to Portugal. Whatever you do, don't forget the Portuguese wine pairing.
Arroz de Galinha
Shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy soppressata are topped with cooked saffron rice and baked for this cozy recipe inspired by the Portuguese rice dishes chef George Mendes enjoyed growing up.
Stuffed Clams with Linguiça and Arugula
Linguiça — a Portuguese smoke-cured pork sausage — makes a delightful pairing with littleneck clams in a flavorful stuffing for this tasty hot appetizer. If you can find them, use Portuguese rolls for the stuffing; their light, airy crumb readily absorbs flavor.
Porco à Alentejana (Portuguese Braised Pork and Clams)
With clams from the sea and pork from the nearby mountains, this simple braise speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
Cataplana (Portuguese Fish Stew)
Justin Chapple shares his version of the savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal. Named for the vessel it's traditionally cooked and served in, the stew gets lots of flavor from the Portuguese sausage included.
Pasteis de Nata
Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling
Pasteis de nata are the famous Portuguese tarts made from puff pastry and egg custard. They're baked at a very high temperature, which turns the pastry a deep golden brown on top while maintaining a flaky, buttery texture. The souffled custard stays creamy and smooth thanks to cornstarch.
Pork and Clam Cataplana
Emeril Lagasse's take on cataplana calls for boneless pork loin and relies on lots of good Portuguese olive oil to play off the dish's dry white wine. Serve with crusty Portuguese bread to soak up the sauce.
10-Minute Salt Cod with Corn and Littleneck Clams
George Mendes combines littleneck clams, buttery corn, and quick-cured fresh cod in a savory broth made from the clams and white wine. Since cod is naturally soft and flaky ("as well as bland," Mendes adds), salting it yields a firmer texture and a more pronounced flavor.
Caldo Verde with Beef Shank and Sausage
Chef Abraham Conlon's version of this hearty Portuguese soup comes together in a single pot. It features beef and linguiça, greens, potatoes, and kidney beans in a richly flavored broth that’s perked up with a hit of tangy sherry vinegar.
Portuguese Beef Stew with Ruby Port
© Tara Fisher
Winemaker Dirk Niepoort likes to serve this hearty beef stew with his substantial Douro Valley reds. At his home in Oporto, he intensifies the flavor by using old vintage port in the sauce (along with the sediment in the bottle).
Bacalhau à Brás (Salt Cod, Eggs, and Potatoes)
© Russ Crandall
Considered the ultimate comfort meal in Portugal, bacalhau à brás uses many of the quintessential ingredients found in Portuguese cooking: bacalhau (salt cod), eggs, potatoes, and black olives.
Portuguese Clam and Chorizo Stew
This classic seafood stew leans on jarred piquillo peppers to provide a sweet, smoky edge. Since piquillos are super mild, the combination of roasted red peppers plus a pinch of cayenne makes a great substitute.
Ed's Portuguese Fish Stew
Chef Michael Cimarusti serves this flavorful stew loaded with clams, mussels, cod, and chunks of smoky linguiça at his L.A. restaurant Connie & Ted's, but you can make it at home with this recipe. Don't forget the crusty bread.
Linguiça Breakfast Sandwich with Avocado and Salsa Verde
George Mendes' Portuguese take on the classic egg sandwich features homemade salsa verde and swaps out breakfast sausage for spicy, smoky linguiça pork sausage.
Heirloom Tomato Salad with Tuna Confit
Simple tomato salads such as this one are common throughout the Algarve region of southern Portugal. To make it, a full pound of fresh tuna is poached in olive oil loaded with spices and aromatics, though best-quality, olive oil-packed canned tuna may be substituted.
Rice Pudding
© Quentin Bacon
Gently perfumed with lemon zest and cinnamon, this classic dessert is served at almost every Portuguese celebration. The pudding is very sweet — as are most desserts in Portugal — but this recipe from Emeril Lagasse has been modified to American tastes.
Portuguese Piri Piri Sauce
Made with roasted red pepper and dried red chiles, this easy sauce works as a marinade for grilled meats and fish, as a spread for toast, or on Portuguese breakfast sandwiches.
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