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  1. Arroz de Marisco is a rich seafood stew that’s made up of fish and rice. It’s a Portuguese favourite, and it’s also another of the 7 wonders of Portuguese gastronomy. As well as arroz de marisco (seafood rice), you’ll also find similar dishes like arroz de tamboril, arroz de bacalhau, and arroz de polvo.

    • Caldo Verde – Iconic Traditional Portuguese Dish. From the north of Portugal, comes Caldo Verde, the famous Portuguese soup. This is one of the most popular soups and Portuguese dishes.
    • Bacalhau or Portuguese Cod Fish – A Treasured Portuguese Food. No trip to Portugal would be complete without indulging in this Portuguese traditional food.
    • Sardines – Celebrated Portuguese Seafood Dishes. Grilled Sardines. Grilled Portuguese sardines or sardinhas asadas is the summertime food of choice in Portugal.
    • Bifanas – The National Portuguese Sandwich. Bifanas are traditional Portuguese pork sandwiches, so popular that you’ll find them everywhere in the country.
    • Cozido a Portuguesa. Please meet the king of all stews! Portuguese stew is the perfect example of the importance of using all the meat an animal can provide.
    • Caldo Verde. The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot.
    • Feijoada Trasmontana. Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of exploding! Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix!
    • Bacalhau a Bras. Out of the numerous ways to prepare salted cod fish in Portugal, “Bras style” is one of the most popular and I honestly salivate just to think about it.
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  3. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring raw meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are ...

    • Francesinha. You just can’t sample Portuguese cuisine without having a Francesinha. A delicious sandwich that originated in Porto, this sandwich is made from thin slices of wet-cured ham, bread, roast meat like beef or fresh chipolata sausage, covered in melted cheese, and then dosed in a thick gravy tomato sauce made from port wine or beer.
    • Caldo Verde. Caldo verde, or “green soup” is a dish that is very distinctly Portuguese and delivers major taste to go along with its unique appearance. This typical winter Portuguese dish is a very thick and creamy soup popular throughout the country.
    • Bacalhau. This is a dish for the seafood fans and possibly the national dish of Portugal. Bacalhau is Portuguese for cod and while it can refer to a variety of different dishes, in this case it will usually refer to dried and salted cod while the fresh version will be known as Bacalhau fresco.
    • Sardinhas. While sardines have become very popular among the keto diet community, they are less common in many other parts of the United States. However, in Portugal Sardinhas have long been a major part of the food scene whether on the coast or even further inland.
    • Cataplana de marisco. Originating in Algarve, cataplana de marisco is a seafood feast. The dish gets its name from the copper pan it’s cooked in – a cataplana, a pan with two rounded sides connected by a hinge that opens and closes like a clam – where onions, garlic and tomatoes are stewed with glugs of white wine, clams, whole prawns and coins of chorizo.
    • Sardinhas assadas. A platter of freshly grilled sardines (sardinhas assadas) is typical comfort food in Portugal. Often found as a main attraction at summer festivals across the country, the sardines are roasted whole on an open-fire grill and simply seasoned with a sprinkling of coarse sea salt.
    • Cozido à portuguesa. Cozido à portuguesa – sometimes referred to as a Portuguese boiled dinner – is a traditional stew. Although the ingredients often change, depending on which part of Portugal it’s prepared in, it’s essentially a platter of slowly boiled meats, sausages and vegetables.
    • Arroz de tamboril. Tamboril is Portuguese for monkfish, and while it’s not as popular as bacalhau (cod), it’s just as ubiquitous in the country’s cuisine.
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