31 Best Portuguese Recipes and Traditional Dishes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fish Pie

Fish Pie (Bacalhau a Zé do Pipo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 people’]

This fish pie is a baked Portuguese casserole recipe made from well-seasoned cod and onions, topped with mayonnaise and mashed potatoes. One of the best comforting dinners ever!

Ingredients

• 2 ½ pounds fresh codfish ((not dry-weight codfish) or 1.8 pounds salted, dry-weight codfish, skinned)
• 5 tablespoons olive oil (divided)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Knorr chicken bouillon powder
• ½ lime
• 2 tablespoons fresh chives (chopped)
• 1 large white onion (small diced)
• 2 tablespoons minced garlic
• ½ cup mayonnaise (homemade or store-bought)
• 6 pitted black olives ( to decorate dish)
• 3 pounds russet potatoes (peeled and cut into chunks)
• ⅓ cup heavy cream
• ⅓ cup whole milk
• 1 ¼ teaspoons salt
• ⅛ teaspoon ground pepper
• 1 pinch freshly ground nutmeg
• 2 tablespoons unsalted butter (melted)
• 1 large egg yolk (at room temperature)

Instructions

1. Preparing the codfish: First, de-salt the cod by soaking in plain water (enough to cover) for at least 24 hours in the fridge. Change the water 4 or more times.
2. If using salted, dry-weight codfish, bring it to a quick boil in milk (enough to cover the fish). Drain well and pat dry the codfish just before you are about to sauté it in the skillet. Using 2 forks, flake or shred the fish.
3. Codfish preserved in salt tastes much better than fresh cod, which is rather bland.
4. Cook the onion: In a large, non-stick skillet, heat 2 tablespoons of olive oil over medium heat, then add the onion. Cook onion until translucent, about 3 to 4 minutes (the goal here is to cook the onions without browning). Add the garlic and let cook for about 1 minute, stirring often. Transfer cooked onion and garlic to a small bowl, and reserve.
5. Using the same skillet where the onions and garlic were cooked, heat the remaining 3 tablespoons of olive oil and sauté the cod pieces over medium heat until soft, about 2-3 minutes (if using dry-weight cod) or cook fresh cod for 7 to 8 minutes, turning the fillets at least once. Remove from heat and flake the fillets with tongs or 2 forks while they are still hot. Season with salt, pepper, and the bouillon; stir. Add the lime juice and the chopped chives, and stir again. Reserve.
6. At this point, you can either combine the cooked flaked cod with the cooked onion-garlic mixture or reserve each separately for assembly according to the instructions below. Since this recipe does not call for sliced onions, when I prepare the dish I prefer to combine the cod and the onion-garlic mixture right away.
7. Making the mashed potatoes: In a large pot, cover potatoes with salted cold water and bring to a boil over medium-high heat; then, reduce heat to medium and let simmer until fork tender (about 15 minutes).
8. Drain the cooked potatoes and mash them well. Heat the heavy cream and milk together over medium heat until simmering. Add to the mashed potatoes and stir until combined. Stir in the salt, pepper, nutmeg, and melted butter. Let mixture cool and mix in the yolk. Reserve.
9. Assembling the fish pie: Preheat the oven to 375 degrees F (190 degrees C).
10. In a medium rectangular glass baking dish or oven-resistant ceramic baking pan, pile prepared flaked codfish in the center and fill the edges around the codfish with mashed potatoes, reserving about 1/3 of the mashed potatoes to pipe with.
11. Make sure the mashed potatoes should be slightly higher than the codfish pile.
12. Distribute the reserved cooked onions on top of the codfish pile (if not already mixed with the flaked cod), and then spread mayonnaise over the onions or flaked cod-onion mixture.
13. Pipe the remaining 1/3 of the mashed potatoes over the leveled mashed potatoes and around the edges of the baking dish using a medium star tip (you can make whatever design that you wish. I like to pipe waves all around my dish).
14. Bake uncovered for about 20 to 30 minutes or until mashed potatoes and mayonnaise are lightly browned.
15. Garnish the top with the olives and serve. Bacalhau a Zé do Pipo is best served with Portuguese full-bodied white wines, or light-to-medium, not too fruity, reds.

2. Peri Peri Sauce

Peri Peri Sauce Recipe | Homemade Piri Piri Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘1’, ‘1 small jar’]

This homemade Peri Peri sauce is a spicy, hot and fiery condiment made with dried red chilies, herbs, spices and olive oil. Zesty, and downright addictive this delightful Portuguese condiment is a favorite at our house.

Ingredients

• 11 to 12 dry red chilies (- use a lesser hot variety, I have used Kashmiri red chillies.)
• 7 to 8 garlic cloves ((medium-sized))
• 1 teaspoon red chili flakes (or ½ teaspoon red chili powder or cayenne pepper (optional, and if you want a more hotter sauce))
• ¼ cup chopped cilantro ((coriander leaves) or parsley. a combination of both greens can also be used)
• 1 tablespoon lemon juice (or juice of 1 medium-sized lemon or ½ tablespoon vinegar)
• ¼ cup olive oil (or any neutral flavored oil)
• sea salt (or salt as required)

Instructions

1. Remove the stems from the dry red chilies.
2. Slit the chillies and shake them to remove the seeds.
3. Rinse them in water and then soak in hot water for 15 to 20 minutes.
4. Peel and chop the garlic roughly.
5. Add all the ingredients in a blender or food processor and blend or process to a smooth and fine consistency.
6. Store the Peri Peri sauce in an airtight container in the refrigerator.

3. One-Pot Sausage and Kale Soup

One-Pot Portuguese Sausage and Kale Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

Made in just one pot, these Portuguese Sausage and Kale soup is sure to please the crowd and warm everyone up!

Ingredients

• 1 lb smoked sausage (beef or pork)
• 1/2 lb dry chorizo sausage (chopped)
• 64 ounces chicken broth
• 1 bunch Kale (chopped)
• 4 Potatoes (cubed (any type))
• 1 cup carrots (sliced)
• 1 Leek stalk (thinly sliced)
• 1 whole onion (quartered)
• 1 TB fresh garlic (chopped)
• 1 TB garlic powder
• 1 TB onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Add onions, leeks, sausage and chorizo to a large soup pot on medium heat. Saute in a tablespoon of cooking oil until onions start to brown.
2. Add potatoes, carrots, kale, broth, garlic, garlic powder, and onion powder to pot and cook covered on medium-low heat for about 45 minutes. Add salt & pepper to taste before serving.

4. Serradura

Serradura Recipe in 10 minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘4’]

Homemade Serradura is the easiest yet taste-wise, impressive dessert! It will definitely be the perfect end to any meal.

Ingredients

• 8.8 ounces Leibniz butter biscuits or Marie biscuits (about 1 standard package )
• 2 cups whipping cream (35% fat)
• 1 tablespoon vanilla extract
• 1 can sweetened condensed milk ((14 ounces))
• 1 tablespoon split pistachio nuts
• 1 tablespoon split almonds
• mint leaves (as needed, optional)

Instructions

1. Place the Leibniz butter biscuits in a food processor and pulse until finely crushed. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, pour in 2 cups whipping cream and add 1 tablespoon vanilla extract. Whip on medium speed until soft peaks begin to form.
3. Gradually add 1 can sweetened condensed milk and continue whipping until stiff peaks form. Be careful not to overmix, as the cream may turn into sweet butter.
4. Choose serving glasses or dessert cups. Start by adding a layer of crushed biscuits to the bottom of each glass. Spoon a layer of whipped cream on top and smooth it out gently.
5. Repeat the layering process, alternating crushed biscuits and whipped cream, finishing with a layer of cream on top.
6. Sprinkle the top layer with remaining biscuit crumbs, followed by the split pistachios and almonds. Garnish with fresh mint leaves if using.
7. Cover with plastic wrap and refrigerate for 2–3 hours to chill, or serve immediately if preferred.

5. Rice Pudding

Arroz Doce Recipe (Portuguese Rice Pudding) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 people’]

Arroz Doce is a Portuguese rice pudding that is thick, creamy, sweet and served semi-set with a generous sprinkling of cinnamon.

Ingredients

• 500 g arborio rice
• 2 pint boiling water
• 1 lemon (zest)
• 2 pint whole milk
• 400 g granulated white sugar
• 1 pinch salt
• 8 medium free range egg yolks
• 1 tbsp cinnamon

Instructions

1. Put the rice and lemon zest in a large pan.
2. Cover with the boiling water and bring up to the boil.
3. Cover and simmer for 10 minutes.
4. Strain off the excess liquid through a sieve, then return the rice to the pan and add the milk.
5. Heat on medium-low until bubbling, then stir in the sugar and salt. Bring almost up to the boil, then reduce to a low simmer and cook without the lid this time, stirring very regularly for about 10 minutes.
6. Whisk your egg yolks with a few spoonfuls of the rice so that it doesn’t scramble.
7. Stir the eggs into the pot.
8. Now it’s a game of patience, keep heating and it will thicken – remember to stir well every now and then so that it doesn’t burn. After 30-40 minutes you’ll have lovely thick, creamy rice pudding
9. When you think it’s thick enough, pick some up on your spoon and let it drop. If it briefly holds its shape before dolloping off the spoon, it’s thick enough and will thicken more as it cools!
10. Ladle your pudding onto a large platter and leave to set for a few minutes.
11. Using a pinched thumb and forefinger, carefully sprinkle on your crosshatch cinnamon pattern, or any design you fancy.
12. Once completely cooled, the pudding will have firmed up enough to serve by the spoonful. DIVINE!

6. Clam Chowder

Clam Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds russet potatoes, peeled and diced (about 3–4 cups)
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups clam juice (from canned clams)
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 to 1 1/2 cups canned clams, drained and chopped
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh parsley or dill, for garnish

Instructions

1. 1. Prep the ingredients: dice the potatoes, celery, and onion; drain and roughly chop the clams; measure the clam juice and broths.
2. 2. In a large pot, melt the butter over medium heat. Add the onion and celery; sauté until softened, about 5 minutes.
3. 3. Sprinkle the flour over the vegetables and cook, stirring, for 1–2 minutes to form a light roux.
4. 4. Gradually whisk in the clam juice, chicken broth, and milk; bring to a gentle simmer.
5. 5. Add the diced potatoes and simmer until they are tender, about 15–20 minutes.
6. 6. Stir in the heavy cream and chopped clams; heat gently until just hot. Do not boil.
7. 7. Taste and season with salt and pepper. Serve hot, garnished with parsley or dill if desired.

7. Chocolate Salami

Chocolate Salami is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’24’]

Chocolate Salami, or Salame de Chocolate, is a sweet Portuguese and Italian dessert made with rich chocolate, and crunchy Maria biscuits.

Ingredients

• 7 ounces Dark chocolate
• 3 ounces Unsalted butter (room temperature)
• 1/3 cup Sugar
• 2 Eggs
• 7 ounces Maria biscuits (broken up)
• 1/2 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar (for coating)

Instructions

1. Fill a small saucepan with water and place a medium size glass bowl on top of it. The bowl’s bottom should not touch the water in the pan. Over medium low heat bring water to a simmer.
2. Add chocolate and butter to the bowl and stir until it melts.
3. In another bowl mix together the sugar, eggs and vanilla extract.
4. Slowly add the egg mixture to the melted chocolate, stirring constantly, until the sugar has dissolved.
5. Continue to stir until the chocolate mixture is completely smooth then remove it from the heat and fold in the broken Maria cookie pieces.
6. Let the mixture sit for about 10 minutes so it can cool enough that it can be formed into a shape.
7. Cut two large pieces of parchment paper, or wax paper, and divide the mixture between the two pieces. Tightly roll the chocolate mixture into a tube (diameter should be about 2.5 inches). Twist the ends of the paper and tie each end with a string. Refrigerate for at least 2 hours or overnight.
8. When you are ready to serve it unwrap the Chocolate Salami, sprinkle a little powdered sugar on the counter, and roll it in the powdered sugar, lightly dusting the outside. Slice and serve.

8. Biscuit Cake

Bolo de Bolacha is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Yield: [‘8’]

Bolo de Bolacha, or Biscuit Cake, is a traditional Portuguese dessert made with Maria biscuit, rich coffee, and buttercream.

Ingredients

• 20 oz. Maria Biscuits
• 2 Egg Yolks (see note below)
• 1 cup Light Brown Sugar
• 1 cup Unsalted Butter (room temp)
• 1 cup Sweetened Coffee (room temp)

Instructions

1. In the bowl of a mixer cream the butter and brown sugar together.
2. Add 1-2 tablespoons of coffee to mixture
3. Add egg yolks one at time and beat until a smooth consistency is achieved.
4. Set bowl aside.
5. Lightly soak 7 Maria cookies in the remaining coffee and place them on a large round serving platter. Start with a layer of 6 biscuits in a circle shape and a biscuit in the center of the circle.
6. On top of the single layer of cookies, add a layer of the cream icing. Spread it thinly over the Maria biscuits and then make a second layer of Maria biscuits. Repeat this process 3 more times for a total of 5 layers.
7. Spread the remaining icing over the top and sides. Smooth out the top and sides with a spatula. The layer of cream on the sides should be very thin.
8. 10. Place in the refrigerator for a few hours or over night.
9. 11. Before serving garnish with crushed Maria cookies and coffee beans ., optional

9. Braised Deer Shank

Braised Venison Shanks, Portuguese Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘4’, ‘4 people’]

A properly braised whole deer shank is every bit as tender as a lamb shank. These venison shanks are so tender you could eat them with a fork, and the sauce is so rich you’ll want to save the leftovers for pasta sauce.

Ingredients

• 4 small deer shanks, (or 2 large ones)
• 1 teaspoon black peppercorns, (cracked)
• 1 teaspoon allspice berries, (cracked)
• 1 teaspoon juniper berries, (crushed)
• 8 cloves
• 1 cinnamon stick
• 1 hot dried chile
• 2 bay leaves
• 4 ounces bacon, cut into chunks
• 1 tablespoon olive oil
• 2 yellow onions, minced
• 1 head garlic, (cloves peeled and chopped)
• 1 bottle red wine
• 2 cups beef stock or venison stock
• 2 tablespoons molasses
• Salt

Instructions

1. Salt shanks and set aside. In a heavy pot with a lid (a Dutch oven will do), put spices and herbs in with the wine and molasses. If your bacon had the rind on it, put that in, too. Turn the heat to medium-low. Preheat the oven to 300°F.
2. Pour olive oil into a second pan set over medium heat. Fry the bacon slowly, turning all sides to get crispy. As each piece crispifies, toss it into the pot with the wine. Do not let the wine pot go past a gentle simmer. When the bacon is done, brown the shanks on all sides except the one with the bone; this helps the shank stay together after long cooking. Take your time on this one, and do this over medium heat. It could take 20 minutes. Move the shanks to the wine pot, bone side sticking up.
3. Put the onions in the frying pan and turn the heat up to high. Toss to combine. You will notice the onions will deglaze the pan. After about 3 minutes like this, add the garlic and toss to combine. Continue cooking until you hear the sound change: That’s onions losing enough moisture to begin browning. Cook another minute or two.
4. Pour in the stock and mix it well with the onions. Bring to a furious boil and make sure you’ve scraped everything off the bottom of the pan. Add to the wine pot, mixing in with all the other ingredients. Make sure the shanks are still bone side up. Cover and cook in the oven for 3 to 4 hours. Venison, being wild, is difficult to gauge doneness — you might have shot an old deer, or a yearling. Each will require different cooking times.
5. When the meat is almost falling off the bone, remove it gently and tent it with foil. Fish out the bay leaves, cinnamon stick and as many cloves, peppercorns, allspice and juniper berries as you can in a few minutes. It’s OK if you don’t get them all.
6. Puree the sauce in a blender or pass it through a food mill set on a medium setting. It should be thick. Pour over the shanks and serve at once with mashed root veggies and something green.

10. Peri Peri Prawns

Peri Peri Prawns is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 servings’]

Ingredients

• 1 cup vegetable oil
• 60ml (4 tbsp) garlic, minced
• 5ml (1 tsp) salt
• 10 red chillies, finely chopped
• 5ml (1 tsp) paprika
• 4kg prawns

Instructions

1. Place the oil, garlic, salt, chillies and paprika in a saucepan and heat gently. Do not boil.
2. Take off heat, cool, and save in a clean bottle. Steep as long as you have time. The oil should colour to a pleasant reddish colour.
3. Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in batches.
4. Pour 45ml (3 tbsp) peri-peri oil in a the pan (Shake first to make sure you get some of the chilli and garlic as well.) and when it starts sizzling, add the prawns in one even layer.
5. Fry for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl.
6. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

11. Pork and Wine Priscos Flan

Abade de Priscos Portuguese Bacon Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’10’, ’10 slices’]

The Pudim Abade de Priscos is a must-try traditional Portuguese dessert! This decadent flan is silky as creme caramel but made with egg yolks and no milk. This recipe is dairy-free and gluten-free, and made with sweetener it’s keto and low-carb.

Ingredients

• 1 cup allulose sweetener
• 2 cups water
• 1 1/2 cup sugar substitute (see notes)
• 2 ounces bacon fat (or pork fatback, thinly sliced)
• 1 lemon peel ((without the pith))
• 1 cinnamon stick
• 2 ounces red wine ((or Port, see notes))
• 15 egg yolks

Instructions Caramel

1. Heat up 1 cup allulose sweetener in a saucepan over medium-low heat until it melts, while gently stirring with a spatula. Simmer just until it reaches a golden brown/amber color.
2. Immediately upon removing from heat, carefully pour the hot caramel into the baking pan. Evenly coat the bottom and the sides to line the mold with caramel.

Syrup

1. In another saucepan, add 2 cups water, 1 1/2 cup sugar substitute, 2 ounces bacon fat, 1 lemon peel and 1 cinnamon stick. Bring the mixture to a rolling boil for about 5 minutes, until most of the fat is melted and a fatty sweet syrup forms.
2. Remove bacon syrup from heat and set aside to cool slightly. Start preheating the oven to 350 °F (180°C).

Custard

1. Separate 15 egg yolks into a large bowl and break them with a fork or spoon. Stir in 2 ounces red wine, then pour in the warm syrup in a thin stream while whisking.
2. Strain the custard into the caramel lined mold through a fine mesh sieve.
3. Cover the baking mold with parchment paper, then with aluminum foil (or make 2 layers of foil), and fold it tightly over the edges.
4. Place the covered mold inside a larger baking pan and pour hot water to about 1″ height.
5. Take the flan into the preheated oven at 350 °F (180°C) for one hour until firm, with just a slight jiggle in the middle. In doubt, check with a toothpick, it should come out clean.
6. Remove from the water bath and let it cool completely before unmolding. Refrigerate the Pudim Abade de Priscos for a few hours before serving.

12. Potatoes

Portuguese Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT40M · Total: PT40M

Tender one-pot potatoes that are on the table in under 40 minutes. 

Ingredients

• 1 ½ lbs (or 680 g) small roasting potatoes (red or golden skins, washed)
• 2 T. (or 15 mL) olive oil
• 3 cloves garlic (chopped (or 1 ½ tsp. minced garlic))
• ¾ tsp. (or 4.2 g) Salt

Instructions

1. Preheat oven to 425 degrees.
2. Cover potatoes with cold, heavily salted water (it should taste like sea water) in an ovenproof dutch oven pan. Cover and bring to a boil over high heat on the stove top and boil for 7 minutes. 
3. Drain potatoes, keeping them in the pan, and toss them with oil, garlic and salt until the potatoes are thoroughly covered.
4. Cover potatoes again and bake for 22-24 minutes, stirring and tossing the potatoes about halfway through again, or until the potatoes pierce easily with a fork.
5. Season with any additional salt or pepper if desired and serve hot.

13. Tomato Rice

Portuguese Tomato Rice (Vegan + GF) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This Portuguese Tomato Rice is quick and easy enough for weeknight meals, but also delicious enough to feed to guests!

Ingredients

• 1 tablespoon olive oil ((or sub coconut or vegetable oil))
• 1 onion, diced
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Pinch of cayenne chilli pepper, to taste
• 1 cup long-grain white rice ((or sub brown rice if you wish, but bear in mind it will take longer to cook and may require more water))
• 1 vegetable stock cube ((ensure gluten-free if necessary))
• 2 1/2 cups water
• 3 tomatoes, peeled and diced
• 400 g (14oz) tin of black beans, drained and rinsed
• Bunch of fresh coriander (cilantro), roughly chopped
• Salt + pepper, to taste
• Roasted red peppers
• Fresh coriander (cilantro), roughly chopped

Instructions

1. Heat the oil in a large saucepan
2. Once the oil is hot, add the onion and garlic and fry for around 10 minutes until softened
3. Add the smoked paprika (and cayenne pepper if using) and fry for a further couple of minutes until fragrant
4. Add the rice and fry, stirring frequently, for about 5 minutes
5. Add the stock cube, tomatoes, black beans and water and bring to the boil
6. Cook for 10-15 minutes until rice is softened (taste a little and check) – add more water and cook for longer if necessary
7. Taste and add extra salt if necessary. If it tastes too acidic because of the tomatoes, add a small amount of sweetener of choice to balance out the flavours
8. Once the rice has cooked, add the coriander, stir and leave to sit with a lid on for 5 minutes before serving

To serve (optional):

1. Top with roasted sweet red peppers and scatter over extra chopped coriander

14. Gluten-Free Caldo Verde

Portuguese Kale Soup (Caldo Verde) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M · Yield: [‘5’]

Portuguese kale soup is a traditional gluten-free soup from Portugal, very popular in Brazil, made from potatoes, sausage and kale. It’s easy and quick to make!

Ingredients

• 2 tablespoons olive oil (plus more for drizzling)
• 1 pound sausage (Portuguese choriço or other)
• 1 large yellow onion (chopped)
• 6 garlic cloves (minced)
• 1/4 cup white wine
• 8 cups water
• 1 pound Yukon potatoes (peeled and cut into chunks, about 1/2 kg)
• 4 tablespoons chicken flavor bouillon powder
• Salt and freshly ground pepper to taste
• 1 pound kale (stems discarded and leaves finely shredded, about 1/2 kg)
• 1 pinch dried oregano ((optional))

Instructions

1. In a large heavy pan, heat 1 tablespoon olive oil over medium-high heat. Brown the sliced sausage. Transfer only the sausage to a bowl and reserve. Leave any oil left over in the pan to sauté the onion and garlic.
2. Using the same pan, heat the remaining tablespoon olive oil and add the onion. Sauté over medium-high heat until translucent (about 3 minutes). Then, add the garlic and sauté until slightly golden. 
3. Add the wine and let reduce a little bit (1 minute). Add the potatoes, water, the chicken bouillon, salt, and pepper. Bring to a boil. Reduce heat. Simmer over low heat until the potatoes are tender, about 15 minutes.
4. Blend the soup well in a blender and return to the pan. Add the reserved sausage and the finely shredded kale. Let simmer until the kale is wilted (about 3 minutes). Taste and adjust the salt and pepper.
5. Serve in bowls, drizzled with olive oil and sprinkled with dried oregano. A crusty bread or preferably a Portuguese Corn Bread (Broa de Milho) and a rich white wine can be served as accompaniments.

15. Scallops

Scallops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound (450 g) sea scallops, rinsed and patted dry (about 12 large)
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine or seafood stock
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• Lemon wedges for serving

Instructions

1. 1. Prepare: Pat the scallops very dry and season them lightly with salt and pepper. Have all ingredients measured and ready.
2. 2. Heat a skillet: In a large skillet, melt the butter with the olive oil over medium-high heat until foaming.
3. 3. Sear scallops: Add the scallops in a single layer (work in batches if needed) and sear for about 1.5–2 minutes per side until golden and just opaque. Remove and set aside.
4. 4. Sauté aromatics: In the same skillet, add the minced garlic and cook briefly until fragrant, 15–20 seconds.
5. 5. Deglaze and glaze: Pour in the wine or stock and lemon juice, scraping up any browned bits. Simmer for 1–2 minutes to reduce slightly, then return the scallops to the pan to warm through and coat in the sauce.
6. 6. Finish and serve: Taste and adjust seasoning with salt and pepper. Sprinkle with parsley and serve immediately with lemon wedges and your choice of side (pasta, rice, or crusty bread).

16. Whole Wheat Papo Secos

Whole Wheat Papo Secos – Portuguese Rolls for #BreadBakers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Whole wheat flour – 2 1/2 cups (300 g)
• All-purpose flour – 1 cup (120 g)
• Warm water – 270 ml
• Active dry yeast – 7 g (about 2 1/4 tsp)
• Sugar – 1 tablespoon (12 g)
• Salt – 1 1/2 teaspoons (9 g)
• Olive oil – 1 tablespoon (15 ml)
• Cornmeal or flour for dusting (optional)

Instructions

1. 1. In a small bowl, combine warm water (about 110°F/43°C) and sugar; sprinkle yeast over the top and let stand 5–10 minutes until foamy.
2. 2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
3. 3. Add olive oil and the foamy yeast mixture to the dry ingredients; mix to form a soft, cohesive dough. If the dough seems dry, add a little more water a teaspoon at a time.
4. 4. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
5. 5. Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm spot until doubled, about 1 hour.
6. 6. Gently deflate the dough and divide into 8 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet; optionally dust with cornmeal.
7. 7. Cover the shaped rolls and let them rise again for 30–40 minutes until puffy.
8. 8. While they rise, preheat the oven to 425°F (220°C).
9. 9. Bake the rolls for 15–18 minutes, until golden brown and hollow-sounding when tapped. If needed, rotate the sheet halfway through baking.
10. 10. Remove from oven, cool on a rack for 10–15 minutes, and serve warm.

17. Blade Steak

Portuguese Blade Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Portuguese Steak Recipe made with inexpensive blade steak and slow simmered in a flavorful sauce.

Ingredients

• 1 – 1 1/2 pounds of beef blade steaks
• tsp of oil
• 1/2 med. sweet onion (rough diced)
• 15 oz. can of diced tomatoes in sauce
• 1/3 cup dry red wine
• 1 cup chicken broth
• 1 large bay leaf (or two smaller ones)
• 1 tbs. Portuguese or Spanish paprika
• 1/2 tsp dried oregano
• salt & pepper

Instructions

1. Preheat oven to 300 degrees.
2. Put oil in large skillet or braising pan, med-high heat.
3. Trim and season the blade steaks with salt & pepper.
4. Drop the steaks in pan and add onions too. (Some of the onions will brown up a little too, for more flavor, but just focus on the steaks)
5. While steaks are searing mix the rest of the ingredients in a bowl.
6. When both sides of the steaks are seared, pour in the mixture.
7. Cover and put in oven at 300°
8. After 40 minutes, flip the steaks and cook uncovered for another 40 minutes.
9. Replace cover, reduce heat to 250º and cook for 1 hour.
10. Serve.

18. Sweet Bread

Grandma’s Portuguese Sweet Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT170M · Cook: PT30M · Total: PT200M · Yield: [’20’, ’20 servings’]

From the fragrance of the proofing yeast to the dough rising and then baking into golden brown loaves, this family tradition – above all others – is my favorite. Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter.

Ingredients

• 4 1/2 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup granulated organic cane sugar
• 1 cup milk (scalded and still hot)
• 1/4 cup butter
• 1 teaspoon sea salt
• 3 large eggs (lightly beaten)
• 6 – 7 cups unbleached organic all-purpose flour

Instructions

1. Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts.
2. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat 5 cups of flour into liquid to make a smooth dough.
3. If you have a stand mixer that will handle this amount of dough, you can use that to shorten the process. Simply complete above steps in your mixer bowl and let your dough hook do the kneading for you.
4. To knead by hand, heavily flour a board with a portion of the remaining flour. Turn dough out onto board and sprinkle with remaining flour. Knead until very smooth, adding flour to eliminate stickiness as necessary. You should see small “blisters” of air on the surface of the dough. This takes about 15-20 minutes. Consider it your workout for the day.
5. Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).
6. Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.
7. Place your formed loaves on a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.
8. Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.

To make Portuguese sweet bread rolls:

1. Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths.
2. Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching.
3. Cover rolls and set in a warm place to rise again for about an hour.
4. Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown.

How to make a round loaf

1. Form each half of the dough into a ball, working to put the “loose” ends on the bottom so that the top is nice and smooth. Place each dough on a cookie sheet and set aside to rise.

How to make a braided loaf of bread

1. Divide each half of the bread dough into three equal pieces.
2. Roll each into a rope, about 1-2 inches in diameter.
3. Press the ends of the ropes together and braid. When you reach the end, tuck ends under slightly and place bread on a cookie sheet for the second rise.

19. Piri Piri Chicken

Air Fryer Portuguese Piri Piri Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

Piri Piri Chicken. Delicious, piri piri chicken cooked in the air fryer. You will love the Portuguese way of cooking piri piri chicken and how it converts so well to the air fryer.

Ingredients

• Air Fryer
• 1 kg Whole Chicken
• 1 Tbsp Lemon Juice
• 4 Tsp Garlic Puree
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Piri Piri Seasoning
• Salt & Pepper

Instructions

1. Mix lemon juice, extra virgin olive oil and garlic together and then brush half over the chicken whilst the chicken is breast side down. Then season with salt, and pepper and then half the piri piri seasoning.
2. Place in the air fryer and cook for 25 minutes breast side down at 180c/360f.
3. When the air fryer beeps, turn over and add the same ingredients to the breast and then air fry for another 20 minutes breast side up at the same temperature.
4. Once cooked remove from the air fryer and slice down the middle and then each half into thirds to make six pieces of chicken.

20. Pudim Molotof Caramel Souffle

2-Ingredient Pudim Molotof Cloud Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT58M · Yield: [‘8’, ‘8 slices’]

The Portuguese pudim molotof is a super soft and airy cloud cake topped with indulgent caramel. You need only 2 ingredients for this deliciously easy, sugar-free and healthy dessert!

Ingredients

• 1/2 cup allulose sweetener (or white sugar if not keto)
• 8 large egg whites
• 8 tablespoons allulose sweetener (See notes)

Instructions

1. Preheat the oven to 175 °C (350 °F)
2. For the caramel, heat 1/2 cup allulose sweetener over medium-low heat until it melts. Gently simmer until it reaches a golden brown/amber color. Gently move the pan side-to-side to facilitate melting. Stir with a spatula only if necessary
3. Remove from heat, and immediately coat the bottom and sides of a 9″or 10″ tube pan.
4. Add 8 large egg whites to a very clean and dry bowl. Start beating the whites on low until foamy, then increase to medium until soft peaks form – about 5 minutes.
5. With the mixer running, slowly add 8 tablespoons allulose sweetener, one by one. Then, increase the speed to medium-high and keep beating until stiff peaks form, and the meringue is shiny and glossy. It will take about 5-7 minutes more. Be careful not to continue beyond this point, as the meringue loses its shine and might break.
6. Pour the meringue into the caramel covered pan. To avoid air bubbles, spoon the meringue in layers, and smooth it down with a spatula. Tap the pan against the corner a few times, and even out the top.
7. Fill the larger pan with about 1″ of boiling water. Put the tube pan with the meringue inside the water bath, and carefully take it into the oven fully preheated at 175 °C (350 °F). Bake the cloud cake for 8 minutes.
8. After 8 minutes, turn off the oven and let the molotof pudding rest inside, undisturbed, for (at least) 30 minutes more. Do not open the oven door!
9. Remove the molotof pudding from the oven and unmold while still warm. If needed, release the edges from the sides of the pan with a knife before turning.
10. Chill in the fridge for a for a couple of hours before serving.

21. Grilled Pork with Potatoes and Kale

Portuguese Potatoes and Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Potatoes coated with a Portuguese spice blend are grilled and served on a bed of baby kale with a Maple Vinaigrette. Great side for grilled pork.

Ingredients

• 3 ozs baby kale
• 5 tbsp extra virgin olive oil, divided
• 1 tbsp maple syrup
• 2 tsp apple cider vinegar
• salt & pepper to taste
• generous pinch saffron
• ½ tsp paprika
• ½ tsp garlic
• ½ coriander
• ½ salt
• 1 lb red potatoes, scrubbed and cut into 1 inch thick slices

Instructions

1. Prep the kale: combine 2 tablespoons of the olive oil with the maple syrup and cider vinegar. Add salt and pepper to taste.
2. Toss the kale with the vinaigrette in a large bowl, and set aside.
3. Make the spice blend: combine 3 tablespoons olive oil with the paprika, garlic, coriander and salt.
4. Boil water for the potatoes. Add the potatoes, and boil until they are just beginning to get soft, 8 to 10 minutes. Drain the potatoes when ready, and rinse with cold water.
5. When the potatoes are well-drained, place them in a large bowl. Gradually pour in the spice mixture. and gently move the potatoes around in the bowl so all the potato pieces are coated with the mixture.
6. Preheat a grill to medium high. Carefully place the potato slices on the grill. Grill for about 5 minutes on one side, then carefully turn to grill for another 5 minutes. The potatoes should be cooked through and getting some nice grill marks. Remove the potatoes from the grill and place on a platter.
7. Plate the kale, filling about 1/2 of a plate. Place a couple potatoes on top of the kale, and serve your protein alongside the potatoes and kale. Enjoy the potatoes and kale together along with your meat.

22. Chicken Piri Piri

Chicken Piri Piri is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT240M · Yield: [‘4’, ‘4 people’]

Ingredients

• 1 whole chicken ((around 1.2kg))
• 4 small onions
• 8 cloves garlic
• 1 lemon
• 4 tbsps apple cider vinegar
• 4 tbsps olive oil ((maybe more depending on how thick the sauce ends up))
• 1 tsp chipotle chilli flakes ((any chilli flakes will work))
• 4 tbsps smoked paprika
• 1 tbsp dried oregano
• 1 birdseye chilli ((more if you like it hotter))
• salt & black pepper

Instructions Make the Piri Piri Sauce

1. Peel and roughly chop the onions and the garlic.
2. Juice and zest the lemon.
3. Add all the ingredients except the olive oil to a food processor and blitz into a paste.
4. Add the olive oil, bit by bit until you have achieved the right consistency and season well with salt and black pepper.

Marinate the Chicken

1. Spatchcock the chicken (see my instructions https://emmaeatsandexplores.com/spatchcock-a-chicken/ if you are unsure how to do this).
2. Score some deep cuts into the fleshy parts of the chicken (thighs and breasts).
3. Smear half of the Piri Piri sauce onto the meat or fish and leave to marinate for a few hours before cooking.

Cooking the Chicken

1. Allow the chicken to come to room temperature before cooking.
2. Set the BBQ to a medium heat.
3. Cook the chicken with the lid closed, turning every 10 minutes or so basting the meat with more of the Piri Piri sauce as it cooks.
4. BBQ for around 35-45 mins until the chicken is cooked all the way through and slightly charred on the outside.
5. Allow to rest for 10 mins before serving.

23. Chicken Madeira

Creamy Chicken Madeira Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Chicken Madeira is made with juicy seared chicken, tender mushrooms, and crisp asparagus cooked in a luscious Madeira cream sauce covered with melted cheese. This Cheesecake Factory copycat is even better made at home and is absolute perfection served over buttery mashed potatoes.

Ingredients

• 2 large chicken breasts (cut in half lengthwise)
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoon olive oil
• 1 pound asparagus (woody ends removed)
• 2 tablespoon butter
• ½ onion (diced)
• 8 ounces baby portabella mushrooms (or cremini mushrooms, sliced)
• 3 cloves garlic (minced)
• 2 cups Madeira wine
• 1 cup low-sodium chicken broth (or beef broth)
• 1 cup heavy whipping cream (at room temperature)
• 4 sprigs fresh thyme
• 1 cup mozzarella cheese (shredded)

Instructions

1. Pat the chicken dry with paper towels, then season both sides of each boneless chicken breast with salt and black pepper. Set aside.
2. Carefully whisk together the all-purpose flour, salt, and black pepper in a shallow bowl. Dredge the chicken in the flour until coated on both sides.
3. Heat the olive oil in a large skillet set over medium, medium-high heat. Once warm, sear the chicken for approximately 3-4 minutes on each side, or until golden brown (the chicken does not need to be completely cooked at this point).
4. Meanwhile, cook the asparagus spears in a pot of boiling water for 2-3 minutes. Immediately remove the asparagus and transfer them to an ice water bath to stop any further cooking. Set aside.
5. Remove the chicken from the pan and set it aside on a clean plate. Melt the butter over medium heat in the same skillet. Add the diced onion and scrape up any brown bits that may be stuck to the bottom of the pan. Cook for 4-5 minutes, stirring often, or until the onions soften and turn translucent.
6. Add the mushrooms and garlic and sauté for an additional 4-5 minutes or until the mushrooms have reduced.
7. Increase the heat to high. Add the Madeira wine and the chicken broth. Bring to a boil, then reduce the heat to medium-low. Simmer for approximately 8-10 minutes or until the sauce has reduced by at least half.
8. Stir in the heavy cream, mixing well to combine. Add the fresh thyme and allow everything to simmer together for an additional 2-3 minutes.
9. Nestle the chicken in the sauce and arrange the asparagus around the chicken. Sprinkle the chicken with mozzarella cheese. Cover the pan with a lid and cook until the chicken reaches an internal temperature of 165 degrees F, as registered with a digital meat thermometer, and the cheese is melty.
10. Remove from heat and serve with mashed potatoes. Garnish with fresh parsley or fresh thyme, if desired.

24. Egg Threads

Fio de Ovos (Portuguese Eggs Threads) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1M · Total: PT21M · Yield: [‘300’, ‘300 g’]

Fio de Ovos or Portuguese Eggs Threads are cooked egg threads in syrup that can be used as a topping for cakes, an accompaniment for turkey and other meats, or decorative garnish for either savory or sweet dishes.

Ingredients

• 15 egg yolks
• 3 cups granulated sugar
• 1½ cup water
• 1 tablespoon vanilla extract

Instructions

1. Separate the egg yolks from the whites and strain only the yolks through a fine strainer to remove the clear yolk sac. place the egg yolks in a plastic bag and reserve. Cut a very tiny hole right before cooking them in syrup.
2. Make a thin sugar syrup by mixing together the sugar with the water in a large, flat frying pan over medium-high heat. Bring to a boil and reduce it to medium-low. Add the vanilla extract and swirl pan in order to vanilla mix in vanilla. Let sugar dissolve completely, approximately 3 minutes. Instead of vanilla extract, a cinnamon stick or other spices can be used to flavor the syrup (boil them for 5 minutes); however, before starting to drop the yolks into the syrup, remove the cinnamon stick/spices.
3. Slowly drizzle the yolks into the sugar syrup in circles, dropping only a few strands at a time from a height of about 2 inches or 5 cm. The threads must be long [at least 5 inches (13 cm) or more]. When they have fully cooked (about 1 minute per batch), they turn a bright yellow-gold. Remove them from the sugar syrup with a slotted spoon and placed into medium to large sized sieve. Hand-sprinkle ice cold water over them and let drain. Then, untangle them from one another with two long toothpicks. If covered with wax paper in an airtight container, the fio de ovos or eggs threads will keep for up 3 days in the fridge or 15 days in the freezer.
4. Fios de ovos can be used as a topping, an accompaniment, or decorative garnish for either savory or sweet dishes.

25. Milk Tarts

Portuguese Milk Tarts {Queijadas de Leite} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’24’]

Portuguese Milk Tarts, Queijadas de Leite, are a sweet, creamy, traditional Portuguese dessert recipe made with simple ingredients.

Ingredients

• 2 cups Sugar
• 1 cup Flour
• 4 Eggs (beaten)
• ½ cup Butter (melted)
• 3 ¾ cups Whole milk
• 1 tablespoon Cinnamon
• 2 tablespoons Sugar

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl combine 2 cups of sugar and flour.
3. Whisk in beaten eggs, then add melted butter, continuing to whisk, and then milk.
4. Pour mixture into greased muffin tin, filling them to a little more than ¾ full.
5. Bake on center rack for 30 mins or until sides and top are golden.
6. Remove the tarts from muffin tin while hot by running a sharp knife around the sides and lifting them out.
7. Mix sugar and cinnamon together and sprinkle over the tarts as a topping.
8. Serve the same day or store in cool place until ready to serve. Can be made 1 day ahead and served at room temperature.

26. Egg Tart

Pastel de Nata (Portuguese Egg Tart) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT117M · Yield: [’12’, ’12 tarts’]

Pastel de nata (or Portuguese egg tart) is a 19th century small tart with a crispy puff pastry crust and a custardy pastry cream filling, presenting caramelized spots on top. This is the shortcut or easy dessert recipe that cuts the prep time quite a bit yet it tastes like the traditional treat.

Ingredients

• 2 large whole eggs
• 3 egg yolks
• ½ cup white granulated sugar
• 1 tsp pure vanilla extract
• 1/3 cup whole milk (about 75 ml)
• 2/3 cup heavy whipping cream (150 ml)
• 2 14 oz packages puff pastry (14 oz each (Please see NOTE))

Instructions

1. To make these Portuguese tarts, prepare the custard. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous.
2. Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved.
3. Meanwhile, preheat the oven at 480 degrees F (250 degrees C) and roll out the thawed puff pastry over a floured surface. Sprinkle just a little bit of flour over and spread. This will prevent the dough to stick on the surface and in your hands.
4. Then, roll up the short side of the dough tightly into a log. Cut off the edges and slice the dough into 12 even pieces. It is key the dough is still chilled when you are molding it into the tart pans. If needed, wrap some pieces and chill until needed.
5. Press each piece of dough into a greased small tart mold (3-inch or 7.5 cm diameter) until forming a crust that is thin and about ½-inch (1 cm) higher than the rim of the pan. When baking, the crust will shrink!    If needed, wet your hands with water in order to mold the dough. Prick the bottom and sides with a fork to prevent puff up too much and spill the filling. Alternatively, you can use a standard-size muffin tin instead of individual tart pans. But be aware the dough will shrink more and will be thinner on the edges.
6. Cover the tart pans with foil and chill in the fridge for 10-15 minutes. Then, gently pour in the custard filling (70% full) and bake at the middle rack for 15-25 minutes or until the dough is cooked through and golden brown and the custard is set and have burnt (caramelized) spots on top.
7. Let Portuguese egg tarts cool for 5 minutes, gently remove them from their tart tin, and place on a rack to cool more. You can serve them warm or at room temp with a cup of coffee. If you prefer, sift powdered sugar and ground cinnamon on top.

27. Fish Stew

Portuguese Fish Stew (Caldeirada de Peixe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

This Portuguese fish stew (caldeirada) is a delicious dish made with vegetables, fish and seafood in a richly flavored broth. It’s a simple stew full of Mediterranean flavors that’s just perfect with some rustic, crusty bread.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large red bell pepper, sliced
• 2 large garlic cloves, chopped
• 1/4 teaspoon red chili flakes
• 1-2 tablespoons fresh cilantro (coriander) stems, chopped
• 1 cup (250 ml) dry white wine
• 1 pinch saffron
• 2 bay leaves
• 1 can (14 oz / 400 g) cherry tomatoes
• 12 oz (350 g) potatoes, peeled and cut into 1-inch cubes
• 2 cups (500 ml) fish stock
• 1/2 lb (225 g) large shrimp (or a seafood mix)
• 1 lb (450 g) white fish (haddock or cod)
• A handful of fresh cilantro, roughly chopped

Instructions

1. Heat the olive oil in a large stock pot or Dutch oven and saute the onion and red bell pepper for 4-5 minutes over medium heat until slightly softened.
2. Stir in the garlic, red chili flakes and chopped cilantro stems and continue to cook for 1-2 minutes.
3. Add the white wine, saffron and bay leaves and allow to bubble for 2-3 minutes until the liquid is reduced to about a half.
4. Add the cherry tomatoes and break them down with your spoon, then stir in the potatoes and fish stock.
5. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes.
6. Place the shrimp and fish on top of the stew and push gently so they’re covered in liquid. Put the lid back on the pot and simmer for 5-7 minutes until the fish is cooked through.
7. Adjust the seasoning, sprinkle with freshly chopped cilantro and serve hot with your favorite rustic bread.

28. Kale Soup

Caldo Verde – Portuguese Kale Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’10’]

Caldo Verde is a traditional Portuguese soup with kale, potatoes, and a little chouriço on top. It’s a classic comfort food that makes a delicious weeknight dinner.

Ingredients

• 3 pounds Potatoes (peeled and cut into large pieces)
• 9 ounces Onion (diced)
• 2 cloves Garlic (finely minced)
• ⅔ cups Portuguese Olive oil
• 2 teaspoons Salt (more to taste)
• ¼ teaspoon Pepper
• 12 ounces Kale (stems removed and thinly sliced)
• 10 ounces Portuguese Chourico (sliced)

Instructions

1. Place potatoes, onions, and garlic together in a large pot with 3.5 quarts cold water.
2. Bring the water to a boil and add olive oil, salt and pepper.
3. Continue to boil until the potatoes are tender, about 20 minutes.
4. While the potatoes are cooking bring a second, smaller, pot of water to a boil. Add thinly sliced kale and boil for 5 minutes.
5. Drain kale really well and set to the side.
6. In a skillet lightly saute chouriço.
7. Once potatoes are tender puree until smooth.
8. Ladle potato soup into bowl and add kale and 1-2 slices of chouriço before serving.

29. Shrimp Mozambique

Shrimp Mozambique is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, seeded and sliced
• 1 can (14 oz / 400 g) diced tomatoes
• 1/2 cup (120 ml) coconut milk
• 2 tablespoons tomato paste
• 1-2 teaspoons peri-peri sauce (or hot sauce), adjust to heat level
• 1/2 teaspoon paprika (optional, for color and warmth)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro or parsley, chopped for garnish
• Cooked white rice, for serving

Instructions

1. 1. Prepare and measure all ingredients. Peel and devein the shrimp if needed, pat dry, and season lightly with salt.
2. 2. In a large skillet, heat the olive oil over medium heat. Add the onion and red bell pepper; sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
3. 3. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the diced tomatoes and peri-peri sauce; simmer for 6–8 minutes to blend the flavors and slightly reduce the sauce.
4. 4. Stir in the coconut milk and paprika (if using). Bring back to a gentle simmer and cook for 3–5 minutes. Season with salt and pepper to taste.
5. 5. Add the shrimp in a single layer and cook until they turn pink and opaque, 3–5 minutes, stirring once or twice so they cook evenly.
6. 6. Stir in the lemon juice, adjust seasoning if needed, and remove from heat. Garnish with chopped cilantro or parsley and serve over cooked white rice or with crusty bread.

30. Roasted Peri Peri Potatoes

Roasted Peri Peri Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Peri Peri potatoes are roasted to perfection and coated in a deliciously aromatic Portuguese spice mixture that makes a great side dish to any dinner.

Ingredients

• 1.5 pounds small white (red and/or purple potatoes)
• 1.5 tablespoons olive oil
• juice of 1/2 a lemon (about 1 tablespoon)
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamom

Instructions

1. Preheat oven to 400°F on convection roast if you have that setting. Otherwise, 425°F.
2. Place potatoes, olive oil, lemon juice and all the spices in a large bowl. Toss until all the potatoes are well coated in the spice mixture.
3. Spread potatoes out into a single layer on a baking sheet and roast for 25 minutes, shaking the pan 1-2 times during roasting.
4. Remove from oven and serve hot.

31. Peri Peri Chicken Pasta

Creamy Peri Peri Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 4

Creamy peri peri chicken pasta is the stuff pasta dreams are truly made of. Golden bits of chicken and a creamy, decadent Portuguese-inspired sauce make this peri peri pasta so delicious everyone will be asking for seconds.

Ingredients

• 300 g (10.5 oz) pasta
• 400 g (14 oz) chicken breast, cut into 1-inch cubes
• 2 tablespoons peri peri seasoning
• 2 tablespoons olive oil, divided
• 20 g (1 tablespoon) unsalted butter
• 1 red bell pepper, sliced
• 1 medium red onion, finely diced
• 2 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 200 ml (1 cup) chicken stock
• 200 ml (1 cup) double cream
• 6 basil leaves, roughly shredded
• 30 g (1/4 cup) grated Parmesan

Instructions

1. Place the chicken cubes in a bowl and add the peri peri seasoning. Toss well to combine and set aside. If you have time, place the bowl in the fridge for 30 minutes.
2. Bring a large pot of water to a boil and salt it generously.
3. Meanwhile, heat 1 tablespoon of olive oil in a large, deep pan and melt the butter in it. When the butter is foaming, add the chicken and fry it over medium heat for 3-5 minutes, until golden. Remove the chicken from the pan and set it aside.
4. Add the pasta to the boiling water and cook it al dente according to the instructions on the package. Reserve some pasta water before draining.
5. Next, add the remaining olive oil to the same pan you cooked the chicken in and stir fry the red pepper for 2-3 minutes until slightly softened. Add the onion and continue to cook for 1-2 minutes.
6. Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and chicken stock and bring it to a simmer.
7. Next, stir in the double cream. When the sauce is bubbling again, add the cooked chicken, then stir in the basil and Parmesan.
8. Transfer the cooked pasta to the pan and toss well to combine. Add a dash of pasta water if the sauce looks too thick.
9. Season to taste and serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.