13 potuguese recipes

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Polvo frito is a classic Portuguese dish of tender precooked octopus dipped in a parsley-flecked egg batter and shallow-fried in olive oil until golden. Simple, briny, and crisp at the edges.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.