Bacalhau à Brás (Codfish Scramble)

Ingredients

• 1 lb salt cod (bacalhau), soaked and shredded
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb potatoes, cut into very thin matchsticks (or use store-bought shoestring potatoes)
• 4 large eggs, lightly beaten
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup black olives, pitted and halved
• Salt and freshly ground black pepper to taste

Instructions

1. If using fresh potatoes, fry them in hot oil until golden and crisp. Drain on paper towels. Set aside. If using store-bought, skip this step.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes.
3. Add the shredded salt cod to the skillet and cook, stirring occasionally, for about 5 minutes.
4. Add the fried potato matchsticks to the skillet and mix gently.
5. Pour the beaten eggs over the mixture. Cook, stirring gently like scrambled eggs, until the eggs are just set but still moist.
6. Remove from heat. Season with salt (carefully, as cod is salty) and pepper.
7. Stir in the chopped parsley and garnish with black olives before serving.

What Makes It Special

Bacalhau à Brás is a quintessential Portuguese comfort food, showcasing the nation's love for salt cod ('bacalhau'). Its magic lies in the harmonious blend of textures – the flaky cod, soft onions, crispy potatoes, and creamy eggs – creating a simple yet deeply satisfying dish found in homes and restaurants across Portugal.

Caldo Verde (Portuguese Green Soup)

Ingredients

• 1 lb potatoes, peeled and roughly chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth (or water)
• 1/2 lb collard greens (or kale), very thinly sliced (chiffonade)
• 4 oz linguiça or chouriço sausage, thinly sliced
• 3 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped potatoes and broth (or water). Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
3. While the potatoes cook, heat the remaining 1 tablespoon of olive oil in a small skillet. Add the sliced sausage and cook until lightly browned. Remove sausage and set aside.
4. Once potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or use a potato masher for a more rustic texture.
5. Return the pot to low heat. Stir in the thinly sliced collard greens. Simmer for about 5 minutes, or until the greens are tender but still bright green. Do not overcook.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls. Garnish with the cooked sausage slices and a drizzle of good quality olive oil.

What Makes It Special

Caldo Verde is more than just a soup; it's a Portuguese national treasure. Traditionally served at celebrations and gatherings, its comforting potato base, vibrant ribbons of collard greens, and smoky touch of chouriço create a simple, soulful, and nourishing experience beloved throughout the country.

Francesinha (Porto's Famous Sandwich)

Ingredients

For the Sandwich:

• 2 thick slices of white bread
• 1 thin beef steak (like sirloin)
• 1 slice cooked ham
• 1 linguiça or fresh sausage, cooked and sliced lengthwise
• 4-5 slices Edam or similar melting cheese
• Butter or oil for cooking
• Optional: 1 fried egg

For the Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1 cup beef broth
• 1/2 cup tomato pulp or passata
• 1/2 cup beer (lager style)
• 1 tablespoon Port wine (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• Pinch of chili flakes or hot sauce (optional)
• Salt and pepper to taste

Instructions

Prepare the Sauce:

1. Heat olive oil in a saucepan. Sauté onion and garlic until softened.
2. Add bay leaf, beef broth, tomato pulp, beer, and Port wine. Simmer for 10-15 minutes. Remove bay leaf.
3. Whisk in the cornstarch slurry until thickened. Season. Keep warm.

Assemble the Sandwich:

1. Toast or grill the bread slices.
2. Cook the steak and sausage.
3. Layer ham, steak, and sausage on one slice of bread. Top with the other slice.
4. Place sandwich in an oven-safe dish. Cover completely with cheese slices.
5. Broil or bake until cheese melts.
6. Pour hot sauce generously over the sandwich.
7. Top with a fried egg (optional). Serve immediately with French fries.

What Makes It Special

Originating from Porto, the Francesinha ('Little Frenchie') is a decadent, multi-layered meat sandwich smothered in melted cheese and drowned in a unique, rich, slightly spicy beer and tomato sauce. It's a hearty, indulgent challenge and delight.

Arroz de Marisco (Portuguese Seafood Rice)

Ingredients

• 1 lb mixed seafood (shrimp, mussels, clams, squid, fish chunks)
• 1 cup Carolino or Arborio rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 cup chopped tomatoes
• 4 cups hot fish or seafood broth
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• 1 bay leaf
• 1/4 cup chopped fresh cilantro or parsley
• Salt, pepper, paprika to taste

Instructions

1. Prep seafood.
2. In a large pot, sauté onion, garlic, and bell pepper in olive oil.
3. Stir in tomatoes, bay leaf, and paprika. Cook 2 mins.
4. Add rice, stir to coat (1 min).
5. Add wine, cook until evaporated.
6. Add hot broth one ladleful at a time, stirring, until mostly absorbed before adding more (approx. 15 mins total needed for rice).
7. Add seafood according to cooking time (fish/squid first, then shellfish, shrimp last) during the last 8-10 mins of cooking the rice. Keep adding broth and stirring.
8. Aim for a moist, slightly soupy consistency ('malandrinho'). Total rice cooking time ~18-20 mins. Ensure seafood is cooked, discard unopened shellfish.
9. Season. Remove bay leaf.
10. Stir in fresh herbs before serving.

What Makes It Special

Arroz de Marisco celebrates Portugal's coast. Unlike dry paella, it's served wetter ('malandrinho'), allowing the flavorful seafood broth to infuse the creamy rice. A generous, communal dish brimming with the taste of the sea.

Pastéis de Nata (Portuguese Custard Tarts)

Ingredients

Pastry:

• 1 sheet (9-10 oz) all-butter puff pastry, thawed

Custard:

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup all-purpose flour
• Pinch of salt
• 1 1/4 cups whole milk
• 1 cinnamon stick
• 1 strip lemon peel
• 6 large egg yolks

Garnish:

• Powdered sugar
• Ground cinnamon

Instructions

Pastry:

1. Preheat oven to highest setting (500-550°F / 260-290°C).
2. Roll puff pastry tightly into a log. Cut into 12 discs.
3. Press each disc into a muffin tin cup, spreading dough up the sides. Chill.

Custard:

1. Boil sugar and water to 220°F (105°C).
2. Whisk flour, salt, and 1/4 cup milk into a paste.
3. Heat remaining milk with cinnamon stick and lemon peel; discard solids.
4. Whisk hot milk into flour paste.
5. Whisk hot sugar syrup into milk/flour mixture.
6. Temper egg yolks by whisking in some hot milk mixture, then whisk back into the main batch.
7. Strain custard.

Assemble & Bake:

1. Pour warm custard into chilled pastry shells (3/4 full).
2. Bake 12-17 mins until pastry is golden and custard has dark caramelized spots.
3. Cool slightly. Serve warm, dusted with cinnamon/powdered sugar if desired.

What Makes It Special

Portugal's most famous pastry. The contrast between the flaky puff pastry shell and the rich, creamy egg custard, topped with signature caramelized spots from high heat, is irresistible. A global phenomenon with origins in Belém, Lisbon.