PortugueseThe great Portuguese seafood rice — a soupy, deeply red, brothy stew of clams, mussels, prawns and squid cooked into long-grain rice that drinks up every drop of coriander-flecked, tomato-rich seafood stock.
PortugueseThe hearty bean stew of northern Portugal — red kidney beans simmered with smoky pork, sausage and cabbage into a thick, deeply savoury one-pot. Slow food at its most generous.
PortuguesePortugal's everyday street sandwich — paper-thin pork loin steaks marinated in white wine, garlic and paprika, then quick-cooked in their own punchy sauce and tucked into a soft crusty roll.
PortugueseLive clams steamed open in a pan of hot olive oil, garlic, white wine and an avalanche of fresh coriander and lemon. Five minutes from pan to table — the Atlantic on a plate.
PortuguesePortugal's golden cod fritters — a fluffy, garlicky mix of mashed potato, flaked salt cod, parsley and egg, shaped into rugby-ball quenelles between two spoons and deep-fried until shatteringly crisp.
PortuguesePorto's outrageous over-the-top sandwich — layers of steak, ham, sausage and cured meats stacked between bread, blanketed in melted cheese and drowned in a spiced beer-and-tomato sauce. Eat with a knife and fork.
PortuguesePortugal's coastal one-pot fish stew — layers of potatoes, onions, peppers and tomatoes built up cold in the pan, drizzled with olive oil and white wine, then simmered until the fish is opal-white and the broth tastes of the sea.
PortuguesePortugal's most-loved cod dish — flaked salt cod tossed with golden onions, crisp matchstick potatoes and silky scrambled eggs, finished with black olives and parsley. A gentle, comforting tangle of textures.
PortugueseThe classic Portuguese steak sandwich — a thin garlicky beef steak seared hard, flooded with its own pan juices and slid into a soft roll. Often eaten as a second course after seafood.
PortuguesePorto's beloved spicy hot dog — a thin baguette stuffed with sausage, melted cheese and fiery piri-piri sauce, then pressed and griddled until shatteringly crisp before being sliced into bite-sized rounds. The pub-snack icon of the city.
PortugueseThe national soup of Portugal — silky potato broth crowned with finely shredded kale and slices of smoky chouriço. Humble, warming and ready in under an hour.
PortugueseSpatchcocked chicken marinated in fiery piri-piri — chillies pounded with garlic, lemon, paprika and olive oil — then grilled until the skin is blistered and lacquered. The Algarve's signature dish.