Our Top 7 Portuguese Recipes

Portuguese cuisine is characterized by the widespread use of fish and seafood. There is a huge amount of fish dishes, and one of the most famous treats is Caldeirade – a thick fish soup.

Also, Portuguese bacalhau is very famous here – salted dried cod, which is added to hundreds of dishes.

Vegetables occupy a significant place in the Portuguese menu as well. Salads, snacks are made from tomatoes, lettuce, cabbage, and other groceries, which are added to soups (for example, Calda Verde soup), main dishes. As a rule, potatoes, cereals (mainly rice) and legumes (vegetables)  are served as a side dish.

Portugal is famous for producing the most delicious cheeses made of sheep, goat and cow milk.

Feijoada is cooked from meat (a dish of black beans, meat, and spices; feijoada is very popular in Brazil), and Porteza’s cousin is a dish of beef, pork, chicken and smoked meat, etc. The most famous chicken meat dish is piri-piri ( spicy chicken sauce).

Traditional sweets are cake in the form of a puff pastry basket called Pastel de Nata, as well as rice pudding, egg cream, various mousses, orange rolls, pies, cakes, cookies and much more because the Portuguese are very fond of sweets.

Sopa Caldo Verde – Green Soup

Soup Caldo Verde-yummy Portuguese cuisine. Incredibly delicious soup made from simple ingredients! This soup will perfectly satisfy and warm in the winter season. It is very simple to prepare it, and the result will be pleasantly pleased. Prepare – you will not regret it :)


  1. 5 pieces. potato
  2. 1 bunch of curly kale
  3. 250-300 gr. smoked spicy sausage
  4. 1 onion
  5. 2.5 liters of chicken broth (or water)
  6. 2 tbsp. olive oil
  7. 1 /4 tsp Caen pepper
  8. 1/2 tsp black pepper
  9. 1 tsp sweet paprika
  10. salt

Chop the potatoes into small pieces. Cut the sausage into thin rings shape. Fry the sausage in vegetable oil for 2 minutes, remove from the saucepan and sprinkle the chopped onion in the remaining fat. Cook the potatoes until ready. Then mash the soup. Curly cabbage (kale) peel and chop finely. Add curly cabbage to the soup with sausage. Cook the soup for 7-10 minutes.

I wish you bon appetit and a good mood! :)

Pastel de Nata – a Portuguese egg yoke cake


  1. 300 g puff pastry
  2. 250 ml. of milk
  3. 125 g sugar
  4. 125 ml. water
  5. 1 cinnamon sticks (0.5 tsp ground cinnamon)
  6. 1/2 skins of one lemon
  7. 30 g flour

Use a knife to peel a lemon, remove the skin from it just like from a potato. We need 1/2 skin.

Pour flour into a separate bowl, add a little milk, mix.

The rest of the milk is poured into a saucepan, add lemon skin, cinnamon stick (or 1/2 tsp. ground), send to the stove, wait until it boils.

Gradually hot milk is poured into the flour, mix and set on fire, brew the cream.

In a separate saucepan, mix water and sugar and cook the syrup.

Pour sugar syrup into thickened cream and mix until smooth.

Remove the lemon crust, and pass the cream through a sieve and add the yolks. The cream is ready.

Roll out the dough into a layer, roll it up with a roll, cut into pieces of 1.5-2 cm and lay them out in a form, distributing it with your fingers in the form of a cup.

Fill the molds with 3/4 cream and send to the oven for 15 minutes at 250C at the top level.

And voilà!

Arroz de marisco


  1. Seafood and fish – 250 gr.
  2. rice – 1 tbsp.
  3. olive oil – 2 tbsp.
  4. garlic – 2 cloves
  5. onion – 1/2 pcs.
  6. tomatoes – 2 pcs.
  7. fish broth (water) – 1/2 L.
  8. salt, ground pepper

Frozen seafood (seafood cocktail) is getting unfrozen.

Add the finely chopped onion and a couple of chopped garlic cloves to the scorching olive oil on the frying pan. Add peeled and chopped tomatoes. The resulting mixture simmers a few minutes.

After the vegetable pieces are out of the plate to add fish and seafood  – scallops, mussels, squid rings, shrimp, etc.

If seafood is fresh, then they are laid in a certain sequence, but I usually threw my whole thawed cocktail completely into a stewpan.

To seafood and vegetables pour fish broth.

When it all boils, pour rice, salt, pepper from above, stir and simmer until cooked under a lid on the weakest fire.

Sprinkle the finished dish with lemon juice, you can add greens.

Arroz de Pato


  1. duck (2-2,5kg)
  2. 1 onion
  3. 1 carrot
  4. 6 pieces carnations
  5. 600 g.Risa
  6. 2 chourico (portuguese sausage)200-250 g
  7. 50 g of bacon
  8. salt pepper
  9. olive oil

Wash the duck, cut it into pieces and put it into the pot along with the onions and carrots. Fill with water, add salt, spices and boil until the duck is ready for about 40-50 minutes.

Pull the finished duck, cool and disassemble into meat and bone. Disassemble the meat into small pieces.

Strain the broth and cook rice in it. Wash the rice well before cooking.

Grease the baking dish with olive oil and put half the rice out, then put a layer of duck meat and half of the chourico which are cut into small pieces and then again cover it all with a layer of rice.

We bake at a temperature of 200ºC 10-15 min. Then cut the rest of the chouriso into rings and put the pieces of bacon. And again put back into the oven for a couple of minutes until it gets a little brown on the top.

Enjoy your meal !!!

Octopus salad


  1. octopus-600 gr.
  2. celery -1 pc.
  3. carrot – 1 pc. (not big)
  4. garlic-1 piece.
  5. olive oil – 3 tbsp.
  6. lemon juice – 3 tbsp.
  7. salt
  8. oregano dry – 1/4 tsp.
  9. for cooking octopus:
    laurel-2 leaves
  10. black pepper -6-8 peas
  11. wine 1 tbsp. or wine balsamic 0.5 tbsp.

Octopus is supposed to be defrosted, washed and don’t forget to cut the skin (but not necessary).

Boil the octopus in water with the addition of laurel, salt, black pepper and wine (or balsamic). Cook for 45-50 minutes until the octopus is soft, then remove the octopus from the broth, cool and cut into small segments.

Clean the carrot, wash, wipe and cut in thin pieces.

Wash the celery, wipe it and cut in thin pieces.

Peel, crush and chop the garlic.

Wash, dry and chop the parsley.

Mix in a deep bowl, chopped octopus, celery, carrots, garlic, parsley, sprinkle with oil and lemon juice, salt, add dry oregano, mix.

Give the salad infusions at least an hour and you can serve, the longer this salad is infused, the tastier, you can cook for a day, or even two before.

Dourada with lemon, vegetables, and baked pumpkin

sourced from Pinterest


  1. Dorada – 2 pcs.
  2. tomatoes – 2 pcs.
  3. Bulgarian (sweet) pepper – 1 pc.
  4. onion – 1 pc.
  5. lemon – 1 pc.
  6. pumpkin (pulp) – 250 gr.
  7. parsley (greens) – 1 handful
  8. olive oil – 2 tbsp.
  9. sea salt, pepper.

Scale the fish, rinse it thoroughly and dry it from the outside and the inside with paper towels. Then rub on both sides with sea salt and pepper and make cuts on the skin.

To cook vegetable stuffing, tomatoes, peppers, onions, and herbs, finely chop and fry in olive oil.

Cut lemon into slices.

Stuff the fish with vegetables and lemon, brush the skin with olive oil, put it on a baking sheet, pre-coat it with parchment paper, and put in the oven, preheated to 185C, for 20-30 minutes.

Garnish with roasted pumpkin.

Tarte de Laranja


  1. orange – 1pcs
  2. eggs – 6pcs
  3. corn starch – 40 g
  4. white sugar – 150 g. + 2 tbsp.
  5. baking powder – 1 tsp without top
  6. ground cinnamon – 1-2 tsp
  7. vegetable oil – 1 tbsp.
  8. jam  – about 50 g

Remove the eggs from the refrigerator 30 minutes before the start. Heat the oven to 180c. Cover a small rectangular baking sheet (approximately 30×20 cm) with parchment paper or a thin silicone baking mat so that all edges of the mold are completely closed. (The dough will be liquid, it is important that it does not leak onto the parchment form during baking). Cover the paper with vegetable oil and sprinkle 2 tbsp. of sugar flour evenly around the perimeter.

Wash the orange, pour a glass of boiling water over it, dry with a paper towel. Grate the orange layer of zest on the shallow side of the grater. Squeeze the juice.

Break the eggs into a deep bowl. Slightly beat with a whisk until it’s smooth and add sugar. Whip with a hand, very quietly, so that an egg foam wouldn’t appear on the surface. When the eggs and sugar come together, pour in the orange juice and add the zest. Stir with the whisk again.

Combine starch with baking powder, and sift through a sieve into the egg mass. Here you can use a mixer – at the slowest speed, mix the dough until it’s smooth. (It is important that the starch is completely dissolved in the dough, without leaving lumps).

The resulting mass is carefully poured into a mold and is being baked for 12-15 minutes, focusing on the surface of the dough – it should “grab”, but it should not turn red! (Do not open the oven door during baking – otherwise you will have a rubber outsole !!!)

Remove the dough from the oven and immediately sprinkle with cinnamon evenly over the entire surface. Let it cool for 3-4 minutes.

Be sure that every Portuguese not only knows about these meals but also they taste those every single day. We wish you good luck cooking native Portuguese dishes!

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