Arroz de pato is a traditional Portuguese dish consisting of a combination of flavorful duck meat and rice. Primarily, the whole duck is cooked in a seasoned stock alongside smoked meat and sausages. Shredded meat is then placed in a clay pot and topped with rice which was cooked in the same broth.
Before baking, the dish is usually topped with sliced sausages or pieces of smoked meat. Arroz de pato is a popular lunch option in many traditional restaurants, and a common main course that is reserved for special occasions.
MOST ICONIC Arroz de pato
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Arroz de marisco is a delicious Portuguese dish consisting of rice and various seafood ingredients. Unlike the popular Spanish paella, this Portuguese variety is not completely reduced and is often described as a thick rice stew. It can employ various seafood ingredients such as prawns, mussels, squid, or clams, and is usually seasoned with fresh herbs and white wine, then complemented with vegetables such as peas or tomatoes.
With the possible origin in Leira, the dish is traditionally associated with coastal areas, and it is one of the most popular seafood dishes in the country.
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Arroz de tamboril is a traditional Portuguese dish prepared with rice and monkfish as the main ingredients. This stew also contains bell peppers, onions, garlic, tomatoes, white wine, fish stock, olive oil. It's usually flavored with fresh herbs such as bay leaves and chopped parsley.
Once done, arroz de tamboril is served while still hot. This dish is sometimes enriched with the addition of shrimps, if desired.
MOST ICONIC Arroz de tamboril
Arroz de polvo is a versatile Portuguese dish consisting of cooked diced octopus and rice, incorporated into a rich base of tomatoes, sautéed onions, garlic, and various spices. It is usually prepared in the traditional malandrinho style, in which the liquid is not completely reduced, and the dish resembles a thick rice stew.
Arroz de polvo is a hearty meal that is traditionally associated with colder seasons. It is usually served garnished with fresh parsley or cilantro and enjoyed as a nourishing main course.
MOST ICONIC Arroz de polvo
Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animal’s blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness.
With its unusual dark color and a creamy texture, cabidela is considered to be a Portuguese specialty, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.
MOST ICONIC Cabidela
MAIN INGREDIENTS
Arroz de bacalhau is a simple Portuguese dish consisting of salt cod, rice (often of the basmati or carolino variety), sautéed onions, garlic, olive oil, tomatoes, peppers, water or vegetable or fish stock, and white wine.
Some variations also add cooked red beans to the combination, while others combine the salt cod-rice mixture with leeks, garlic, olive oil, and onions. The dish is usually garnished with chopped cilantro and black olives, and it is typically enjoyed either as a main course or as an accompaniment to Portuguese-style fish fillets.
Arroz de bacalhau is commonly prepared in the coastal parts of the country.
Arroz de lingueirão is a Portuguese dish prepared with rice and razor clams. The dish originated in the Algarve region, known for traditional seafood recipes. During the preparation, the razor clams are put into boiling water until the shells open.
That same water is then combined with rice, onions, garlic, tomatoes, and peppers before it's cooked over low flames. The last step is to add the razor clams and fresh coriander to the mix. The popularity of arroz de lingueirão and other dishes with razor clams caused the decline of local clam populations.
The star ingredient in this classic Portuguese stew is lamprey fish. The dish consists of sautéed onions, olive oil, wine, smoked sausage, rice, and lamprey, which is cut into smaller pieces and then marinated in a combination of vinegar, wine, various herbs, and its blood.
All the ingredients are combined and cooked until the stew thickens and develops its typical dark brown color. The dish is mainly associated with the northern parts of the country, and it is traditionally prepared between January and April when lampreys are in season.
This traditional Portuguese dish consists of rice and sliced conger eel. It's mainly associated with the Algarve region. Other ingredients for the dish typically include onions, garlic, tomatoes, white wine, parsley, bay leaves, coriander, and olive oil.
The combination of vegetables and seasonings is cooked in olive oil with the conger eel slices added to the pot in the end. When it’s done, the fish should be removed, and the rice added to the mix. Before serving, the slices of eel are mixed with the rice and sprinkled with fresh coriander or chopped parsley.
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