portuguese Recipes
64 delicious portuguese recipes from around the world
Caldo Verde
Portugal's soul soup - a silky, comforting potato and broth base generously studded with thinly sliced collard greens and savory slices of chouriço sausage.
Caldo Verde Tradicional (Traditional Portuguese Kale Soup)
A hearty and comforting national soup of Portugal, featuring tender potatoes, finely shredded kale, and smoky chouriço sausage. This traditional recipe is simple to make and incredibly satisfying.
Caracóis à Portuguesa (Portuguese Snails)
A beloved Portuguese summer tradition, these tender snails are simmered in a fragrant broth of garlic, olive oil, and herbs, perfect for dipping crusty bread into.
Carne de Porco à Alentejana
A classic Portuguese dish from the Alentejo region, this recipe features tender pork marinated and braised with white wine, garlic, and paprika, then combined with briny clams and crispy fried potatoes for an iconic surf and turf experience.
Cataplana de Marisco (Algarve Seafood Stew)
A traditional Algarve seafood stew cooked and served in a special hinged copper pot called a cataplana. This method seals in steam, creating a flavorful and tender dish.
Chanfana (Portuguese Goat Stew)
Chanfana is a traditional Portuguese goat stew, slow-braised in red wine with aromatic spices. Originating from the Beira region, this rustic dish is known for its incredibly tender meat that falls off the bone.
Cozido à Portuguesa
Cozido à Portuguesa is a hearty and traditional Portuguese mixed boil, often served as a celebratory Sunday feast. It features a variety of meats and root vegetables simmered together in a flavorful broth, creating a comforting and abundant meal.
Farófias (Portuguese Meringue Islands in Custard)
A classic Portuguese dessert featuring delicate, cloud-like meringue 'islands' gently poached and served afloat in a rich, creamy vanilla custard. Often dusted with cinnamon for a warm, aromatic finish.
Feijoada à Portuguesa
A hearty and rustic Portuguese bean stew, rich with smoky depth from a variety of pork cuts and sausages. This dish is a comforting classic, perfect for feeding a crowd.
Feijoada à Transmontana
A hearty and traditional Portuguese white bean stew, originating from the Trás-os-Montes region, featuring tender pork and flavorful sausages. A true winter comfort dish.
Francesinha
Porto's legendary sandwich - layers of ham, sausage, and steak between bread, covered in melted cheese and a rich, spicy beer sauce. A truly indulgent and hearty meal.
Ginjinha (Portuguese Sour Cherry Liqueur)
A traditional Portuguese sour cherry liqueur, often enjoyed as a digestif or aperitif. This recipe includes the whole cherries, allowing their flavor to infuse into the spirit. A specialty of Lisbon, it's famously served in small edible chocolate cups.
Leitão à Bairrada (Bairrada-Style Roast Suckling Pig)
A quintessential Portuguese regional specialty from Bairrada, this dish features a whole suckling pig roasted to achieve incredibly crispy skin and tender, succulent meat. Traditionally cooked in wood-fired ovens, it's a celebratory dish perfect for gatherings.
Leitão da Bairrada (Bairrada Roast Suckling Pig)
An iconic dish from the Bairrada region of Portugal, this roast suckling pig is renowned for its incredibly crispy, crackling skin and exceptionally tender, succulent meat. It's a celebratory dish often served at special occasions.
Migas à Alentejana
Migas à Alentejana is a rustic and flavorful Portuguese peasant dish from the Alentejo region, featuring crispy fried bread, succulent pork belly, and aromatic garlic. It's a testament to making simple ingredients incredibly delicious.
Migas Alentejanas
Migas Alentejanas is a rustic and comforting Portuguese dish originating from the Alentejo region, featuring fried breadcrumbs and succulent pork. It's a classic example of making the most of simple ingredients.
Ovos Moles de Aveiro
Ovos Moles de Aveiro, meaning 'soft eggs of Aveiro', is a traditional Portuguese delicacy from the city of Aveiro, renowned for its rich, sweet egg yolk filling encased in thin wafer shells. This UNESCO Intangible Cultural Heritage confection is a testament to centuries of conventual pastry-making tradition.
Pão de Ló
A classic Portuguese sponge cake known for its light, airy texture and often a delightfully moist center. This recipe aims for a tender crumb with a slightly underbaked, custardy core, characteristic of many regional variations.
Pastéis de Nata (Portuguese Custard Tarts)
Authentic Portuguese custard tarts, featuring a crisp, flaky puff pastry shell filled with a rich, creamy egg custard that's caramelized and blistered on top. A beloved treat originating from Lisbon.
Pastel de Belém (Portuguese Custard Tart)
The iconic Pastel de Belém, originating from the Jerónimos Monastery in Lisbon. These tarts feature a blistered, caramelized custard filling encased in a shatteringly crisp, flaky puff pastry shell. Best enjoyed warm, dusted with cinnamon and powdered sugar.
Pastel de Nata
Portugal's legendary custard tarts - flaky puff pastry shells with rich vanilla custard, baked until blistered and caramelized.
Pataniscas de Bacalhau
Pataniscas de Bacalhau are traditional Portuguese cod fritters, featuring flaky salt cod encased in a light, airy batter. They are a popular appetizer or light meal, often served with rice and salad.
Percebes (Portuguese Gooseneck Barnacles)
Percebes, or gooseneck barnacles, are a highly prized and unique delicacy from the Portuguese coast. Their intense, briny flavor and tender texture are best enjoyed with minimal preparation. This recipe focuses on highlighting their natural taste.
Pica-Pau
Pica-Pau is a classic Portuguese petisco (tapas or bar snack) featuring tender, bite-sized pieces of beef stir-fried with garlic, chili, and a splash of beer, often served with pickles. It's a flavorful and quick dish perfect for sharing.