PT Top 10 traditional Portuguese recipes.

Ingredients

• 1 tsp–2 tbsp salt cod, to taste
• 1½–2 cups potatoes
• 2–4 eggs
• 1–2 cups prepared onion
• olives, as needed
• 1–2 cups prepared parsley
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Bacalhau à Brás and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Bacalhau à Brás warm, fresh or chilled depending on the traditional style.

Ingredients

• enough puff pastry for serving or wrapping
• 2–4 egg yolks
• 1–3 cups milk
• 1 tsp–2 tbsp sugar, to taste
• 1 tsp–2 tbsp cinnamon, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Pastéis de Nata, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.

Ingredients

• 1½–2 cups potatoes
• kale, as needed
• chorizo, as needed
• 1–2 cups prepared onion
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the potatoes and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough bread for serving or wrapping
• 1–3 cups steak
• ham, as needed
• 1 lb / 450 g sausage
• 6–8 oz / 170–225 g cheese
• 1 tsp–2 tbsp sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the bread, fillings, pickles, herbs and sauce before assembling.
2. Cook or warm any meat, tofu, egg or vegetables that need heat.
3. Layer the Francesinha so every bite has filling, crunch and sauce.
4. Toast or press the sandwich if desired.
5. Slice and serve immediately with extra sauce or pickles.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp piri piri chiles, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp lemon, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Piri Piri Chicken until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups rice
• 1 lb / 450 g shrimp
• clams, as needed
• 1–2 cups prepared tomatoes
• 1–3 cups stock
• 1–2 cups prepared herbs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Arroz de Marisco and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g fish
• 1 lb / 450 g shellfish
• 1–2 cups prepared tomatoes
• 1–2 cups prepared peppers
• 1–2 cups prepared onions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the fish and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g pork cutlets
• 1 tsp–2 tbsp garlic, to taste
• 1–3 cups wine
• 1 tsp–2 tbsp paprika, to taste
• rolls, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the bread, fillings, pickles, herbs and sauce before assembling.
2. Cook or warm any meat, tofu, egg or vegetables that need heat.
3. Layer the Bifana so every bite has filling, crunch and sauce.
4. Toast or press the sandwich if desired.
5. Slice and serve immediately with extra sauce or pickles.

Ingredients

• octopus, as needed
• 1½–2 cups potatoes
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp olive oil
• 1–2 cups prepared parsley
• salt, to taste

Method

1. Season or marinate the octopus with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Polvo à Lagareiro until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1–3 cups cream
• 1–3 cups condensed milk
• 1 portion biscuits
• salt, to taste

Method

1. Prepare all ingredients and choose a serving dish or individual glasses.
2. Build the Serradura in layers, keeping the texture light and even.
3. Taste the cream, filling or syrup and adjust sweetness if needed.
4. Cover and chill until firm and well flavored.
5. Finish with the traditional topping or garnish just before serving.