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Globaleats
Portugal
An essential destination for fresh seafood and port wine.
user rating Portuguese cuisine, although often clumped with the food of its neighbor, Spain, offers many distinct and delicious dishes. Fresh seafood such as sardines, lobsters, octopus, sea bass and clams are integral to the cuisine. Seafood dishes include the heartier cataplana, named both for the cooking vessel and the meal, made of slowly simmered mussels, clams, prawns, squid, garlic, white wine, cloves and tomatoes. For lighter fare, charcoal-grilled fish is popular with a squeeze of lemon, a sprinkle of salt and a serving of fresh salad and buttered boiled potatoes. Bacalhau, or salt cod, is prevalent and used in many recipes. Meat dishes are also widely available and include alcatra, or beef marinated in red wine and garlic, chicken piri-piri, chile-basted grilled chicken and tripe with white beans and suckling pig.
Portuguese desserts vary; however, rich egg- and sugar-based desserts are common with temptations such as the custard-filled tarts, pasteis de nata.
Port and Madeira are customary and well-known, but Portugal is also home to “green wine,” which refers not to its color but to its youngness. This regional specialty is produced in Northern Portugal and is typically lightly sparkling.—Leska Tomash
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