Is your diet low in vitamin sea? A trip to Portugal can quickly solve that problem! The cuisine is highly influenced by the Atlantic, and some restaurants offer fish almost directly from the sea to the table. Then there are the fish markets, where the costs are low enough to entice even the most illiterate to buy a few kilos to enjoy some seafood at home. Here’s a list of the best Portuguese dishes that seafood lovers should taste when in Portugal.
Marisco Cataplana
Cataplana de Marisco is a typical Algarve meal made in a specific copper pan (also known as a cataplana) brought by the Moors centuries ago, maybe as early as the 700s. It often consists of shellfish like clams, mussels, and shrimp blended with peppers, garlic, onions, and occasionally chunks of Portuguese sausage such as chouriço. The clam-shaped pan latches on the side, allowing heat to distribute evenly across the dish while cooking. This is a savoury and aromatic dish that must be experienced while visiting the Algarve, but it will taste just as excellent in many places along the entire coast.

Polvo à Lagareiro
This popular and simple dish is easy to obtain throughout Portugal, and most restaurants in Lisbon will almost certainly have Polvo à lagareiro on their menus. In a nutshell, it’s a boiled-then-baked octopus with baked potatoes, drizzled with Portuguese olive oil, and occasionally garnished with cilantro. It is easy comfort food that will pleasantly surprise anyone who has never tasted octopus before. It is tender and mildly flavoured with garlic, bay leaf, and olive oil.
Salad of Polvo
Salada de Polvo, or octopus salad, is another excellent octopus dish to try. It’s light and refreshing, and it’s a terrific appetizer for a summer meal, but it can be eaten all year. The octopus is cooked first (typically by boiling) and then cut into bite-sized pieces before being mixed with chopped onion and parsley and drizzled with olive oil and vinegar. Some restaurants like to season their salads with extra ingredients, such as chopped bell pepper, but this dish doesn’t require them to be excellent.
Sardinhas Assadas
While sardines are the star of the show in Lisbon, Porto, and many coastal villages during June’s festivities, it’s possible to smell their aroma drifting through the streets most of the time between spring and fall. Grilling them over charcoal is the common cooking method and they are normally enjoyed with roasted or boiled potatoes and grilled vegetables or a simple salad. This isn’t the only way to enjoy sardines in Portugal, however, and they can also be purchased tinned and smothered in a variety of sauces.

Grelhada, Dourada
Like bacalhau and sardines, dourada, or sea bream in English, is a popular finfish dish in many restaurants. Unless otherwise mentioned, anticipate a whole fish cooked with nothing but sea salt and served with potatoes or rice and salad. Dourada, for those who are unfamiliar, is a white fish with a mild flavor that is an ideal choice for first-timers eager to try something new.
Recheada Sapateira
It is usual to witness residents putting toasted bread or crackers into a stuffed crab shell and nibbling on the mixture within while lounging on the patio of a coastal restaurant. For a flavorful snack, the stuffing is made using crab meat, mayonnaise, chopped onions or shallots, mustard, boiled egg, and paprika.
Amêijoas à Bulhão Pato
Clams, garlic, and white wine are the foundations of this recipe, but each chef adds his or her unique spin to make their meal stand out even more. The recipe, named after a Spanish-Portuguese poet who spent much of his time around Lisbon, first became famous in the city but swiftly expanded and can now be found in restaurants throughout most of Portugal’s regions.
Camaro Rissóis
These fried pockets of shrimp and cream filling, known as shrimp croquettes in English, are wonderful appetizers that appear on holiday dinner tables as well as many restaurants throughout the year.
Bacalhau Bolinhos
Bolinhas de Bacalhau, or “small codfish balls,” are cooked to golden perfection with shredded cod, potatoes, onion, and parsley.
Bacalhau as a whole
It is reported that the Portuguese have at least 365 recipes for cooking cod, however some believe the number may exceed 1000. In any case, it’s evident that this is a Portuguese staple. Favorite dishes for bacalhau include (but are not limited to) bacalhau à brás (shredded with fried potatoes and scrambled eggs), bacalhau com natas (baked with cream sauce), and bacalhau à lagareiro (baked with cream sauce) (grilled cod drenched in olive oil and served with boiled potatoes).
Marisco Açorda
Açorda is a famous Alentejo cuisine that consists of bread soaked in broth and seasoned with garlic, poached eggs, olive oil, vinegar, and chopped onion and coriander. While it can be served as is, the Portuguese enjoy embellishing the recipe with other types of seafood such as shrimp, cod, mussels, and anything else is available.
Marisco Arroz
While the Spaniards like paella, the Portuguese prefer arroz de marisco, or seafood rice. It’s the definition of comfort food, smothered in a thick sauce and stuffed with plenty of seafood. Just make sure you have plenty of napkins on hand because eating can become a little messy (especially when cracking open the crab legs).

Marisco Feijoada
Feijoada is a traditional bean stew (the name for bean is feijão) from Brazil’s northern regions, from which varieties such as feijoada de marisco arose. This hearty and warming winter supper is ideal for enjoying while watching the winter waves smash over the coast.
Caldeirada
This is fish stew, or a variety of different fishes (though some recipes call for only one) blended with potatoes, onions, peppers, tomatoes, and herbs. The dish has been compared to French Bouillabaisse, and while some chefs include seafood in their preparations, others stick to finfish only.

Fresh Marisco Platter
Why select between one or two types of shellfish when you may order a variety at once? Okay, so this is more of an eating manner than a food, but it is still something that must be experienced in Portugal. Visit Baia do Peixe in Lisbon or Cascais for the rodzio de marisco, an all-you-can-eat adventure featuring sapateira, clams, oysters, mussels, shrimp, crab legs, snails, and a special delicacy called percebes (known in English as gooseneck barnacles).














































A shawl, a Portuguese guitar, a voice, and raw emotion. This simple graphic could be used to illustrate Fado, a well-known icon of Portugal and a truly Portuguese piece of world music.
They say fado is entrenched in the Portuguese soul, with no exceptions. Even still, some venture to distinguish the difference between a professional and an amateur vocalist. Professionals make a living by using their voices. Amateurs sing Fado, also known as vadio (vagabond), which has distinct qualities, yet longing remains a prominent leitmotif. Fado vadio performers, who are making a comeback in Lisbon’s working-class neighbourhoods, are never invited… they invite themselves and do not have a predetermined repertoire. Fado has distinct qualities in Coimbra and is sung by students