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When it comes to Portuguese cuisine, many people know very little about it, after all, Spain, Italy and France are too prominent in its culinary culture on the same continent.
Portuguese people are actually very passionate about food, and you can find specialties all over the country. Portugal's main ingredients are fish, meat, olive oil, bread, tomatoes, herbs and spices. Today, let's introduce some of the classic Portuguese delicacies!
Vindaloo
Vindaloo is a curry dish that is usually made with cured pork, but can also be made with chicken, beef, lamb or cheese. The name of this dish comes from the Portuguese dish "carne de vinha d'alhos", which means meat marinated in wine vinegar and garlic.
Amêijoas à Bulhão Pato
Named after the 19th century poet Raimundo António de Bulhão Pato, this Portuguese dish combines clams and sauce (made with olive oil, garlic, lemon juice, white wine and fresh parsley). It is usually served as an appetizer with bread.
Cataplana
Cataplana is a traditional Portuguese copper pot and the name of the dish prepared in this pot. This dish can be made with various ingredients, such as meat, seafood, rice or pasta.
Rojões à moda do Minho
It is made with large pieces of pork that are first marinated in garlic and white wine before being cooked. Traditional ingredients also include roasted chestnuts, blood sausage, tripe, pork liver and animal blood.
Arroz de marisco
Arroz de marisco consists of rice and various seafood components. It is different from the popular paella, which is usually more like a thick stew.
It can use a variety of seafood ingredients such as shrimp, mussels, squid or clams, and is usually flavored with fresh herbs and white wine and served with vegetables such as peas or tomatoes.
Bitoque
Bitoque is a traditional Portuguese dish made of pan-fried lean steak, usually served with fries, rice and various salads. The most common way is to serve it as a main dish with tomato or mustard sauce, and then topped with a crispy fried egg.
Polvo à Lagareiro
This is the classic grilled octopus, "Lagareiro" refers to a wide variety of cooking styles, but usually ends up with grilled fish or seafood seasoned with extra virgin olive oil. The octopus is cooked, cut into pieces and then grilled, and brushed with olive oil in the process.
Sopa da pedra
Sopa da pedra translates to "stone soup", which is actually a combination of beans and sausage, in addition to pancetta, pig ears, potatoes, and some recipes may also include pasta, carrots and cabbage.
Pastel de nata
Pastel de nata is what we are familiar with as Portuguese egg tart.It is said that in order to get the best flavor, the filling is not too sweet, and instead of adding lemon or vanilla, it is sprinkled with cinnamon powder. The tarts are best served with a cup of coffee.
Sopa de tomate alentejana
At first glance, it seems to be an ordinary tomato soup, but there are some other ingredients added to it. In addition to tomatoes, garlic and onions, it adds eggs, green peppers and potatoes (optional).
