23 Delightful Authentic Portuguese Recipes to Savor

Venture beyond the familiar and discover the vibrant, soulful flavors of Portugal right in your own kitchen! From coastal seafood stews to rustic countryside dishes, these authentic recipes bring the warmth of Portuguese hospitality to your table. Whether you’re craving quick weeknight meals or leisurely weekend feasts, get ready to fall in love with a cuisine that celebrates simple ingredients in the most delicious ways.

Bacalhau à Brás (Salted Cod with Onions and Potatoes)

Diving into Portuguese comfort food always brings surprises, and Bacalhau à Brás is no exception—you’ll love how humble ingredients transform into something magical. This dish combines salted cod with tender potatoes and sweet onions in a cozy, satisfying scramble that’s perfect for a weeknight dinner or a casual gathering with friends. It’s one of those recipes that feels both rustic and elegant, all while coming together in just one pan.

Ingredients

• 1 lb boneless salted cod, soaked and shredded
• 2 large yellow onions, thinly sliced
• 4 medium Yukon Gold potatoes, peeled and julienned
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp freshly ground black pepper
• 12 pitted black olives, for garnish

Instructions

1. Place the salted cod in a large bowl, cover with cold water, and refrigerate for 24 hours, changing the water three times to desalinate.
2. Drain the cod, pat it dry with paper towels, and shred it into small pieces using your fingers.
3. Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add the thinly sliced yellow onions and sauté for 8–10 minutes, stirring occasionally, until they are translucent and lightly caramelized.
5. Stir in the julienned Yukon Gold potatoes and cook for 15–18 minutes, turning frequently, until they are golden and crisp-tender.
6. Mix in the shredded salted cod and cook for 4–5 minutes, until the cod is heated through and fragrant.
7. Pour the lightly beaten pasture-raised eggs evenly over the potato-and-cod mixture.
8. Let the eggs set for 30 seconds without stirring to create a creamy base.
9. Gently fold the mixture with a spatula for 2–3 minutes, until the eggs are softly scrambled but still moist.
10. Remove the skillet from the heat and stir in the unsalted butter until it melts and coats the ingredients.
11. Fold in the chopped fresh flat-leaf parsley and freshly ground black pepper until evenly distributed.
12. Garnish the dish with the pitted black olives arranged on top.

Perfectly balanced, this dish offers a creamy texture from the eggs, a savory depth from the cod, and a subtle crunch from the potatoes. Serve it straight from the skillet with a side of lemon wedges for a bright, zesty finish, or pair it with a simple green salad to let the flavors shine. It’s a comforting meal that feels both hearty and refined, ideal for sharing over good conversation.

Caldo Verde (Green Soup with Kale and Chorizo)

Nothing warms you up quite like a bowl of Caldo Verde on a crisp autumn evening. This Portuguese classic transforms simple ingredients into something truly magical. You’ll love how the spicy chorizo and tender kale come together in this comforting green soup.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces Spanish-style chorizo, sliced into ¼-inch coins
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 6 cups chicken stock
• 1 bay leaf
• 1 bunch lacinato kale, stems removed and leaves chiffonade-cut
• Kosher salt to season
• Freshly cracked black pepper to finish

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 8 ounces sliced Spanish-style chorizo and cook for 4-5 minutes until lightly browned and rendered.
3. Transfer the chorizo to a plate using a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 finely diced yellow onion to the hot fat and cook for 6-8 minutes until translucent and softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1½ pounds cubed Yukon Gold potatoes and toss to coat in the aromatics.
7. Pour in 6 cups chicken stock and add 1 bay leaf, then bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are fork-tender.
9. Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some potato chunks for texture.
10. Return the cooked chorizo to the pot along with any accumulated juices.
11. Stir in 1 bunch chiffonade-cut lacinato kale and cook for 3-4 minutes until wilted but still vibrant green.
12. Season with kosher salt to balance the flavors, keeping in mind the chorizo’s saltiness.
13. Ladle into warm bowls and finish with a generous grind of freshly cracked black pepper.

Really, the magic happens when you break through that rich, velvety potato base to find the spicy chorizo and tender kale ribbons. The soup thickens beautifully as it rests, making it even better the next day. Try serving it with crusty artisan bread for dipping, or top with a drizzle of good olive oil for extra richness.

Piri Piri Chicken (Spicy Grilled Chicken)

Unbelievably flavorful and packing just the right amount of heat, this piri piri chicken will become your new go-to grilling recipe. You get tender, juicy meat with that signature smoky char that makes outdoor cooking so satisfying. It’s the perfect balance of spicy, tangy, and savory that’ll have everyone asking for seconds.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons extra virgin olive oil
• 3 tablespoons piri piri sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon raw honey

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a medium mixing bowl, whisk together the olive oil, piri piri sauce, minced garlic, smoked paprika, sea salt, black pepper, lemon juice, and honey until fully emulsified.
3. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them, massaging to coat each piece thoroughly.
4. Refrigerate the marinating chicken for at least 4 hours or up to 24 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
7. Place the chicken thighs skin-side down on the preheated grill and cook for 6-8 minutes until the skin is crispy and golden brown.
8. Flip the chicken using tongs and continue cooking for another 6-8 minutes on the second side.
9. Move the chicken to a cooler part of the grill or reduce heat to medium, and cook for an additional 10-12 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Transfer the grilled chicken to a clean platter and let it rest for 5 minutes before serving to allow juices to redistribute.

Keep in mind that the crispy skin gives way to incredibly moist, flavorful meat that practically falls off the bone. The piri piri sauce creates a beautiful caramelized crust with just enough heat to make your taste buds tingle without overwhelming the other flavors. Try serving it alongside cooling cucumber salad or over cilantro-lime rice to balance the spice.

Pastéis de Nata (Custard Tarts)

Perfectly flaky, creamy, and just sweet enough—these Portuguese custard tarts are the little pastry miracles you didn’t know you needed. You’ll love how the crisp, buttery layers shatter to reveal that silky, vanilla-kissed custard inside. Trust me, once you try making them, you’ll understand why they’re so addictive.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup granulated sugar
• ½ cup water
• 1 cinnamon stick
• 1 strip lemon zest
• 3 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1 cup whole milk
• 6 large pasture-raised egg yolks, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 tablespoons clarified butter, melted

Instructions

1. Preheat your oven to 475°F and position a rack in the upper third.
2. Lightly brush 12 standard muffin tin cups with melted clarified butter.
3. Roll the thawed puff pastry sheet into a 12×9-inch rectangle on a lightly floured surface.
4. Starting from the long edge, tightly roll the pastry into a log, then chill for 15 minutes to firm.
5. Slice the chilled pastry log into 12 equal rounds, about ¾-inch thick each.
6. Place one round cut-side down into each prepared muffin cup, then press and stretch the dough to line the bottom and sides evenly. Tip: Dip your fingers in cold water to prevent sticking while shaping.
7. Combine granulated sugar, water, cinnamon stick, and lemon zest in a small saucepan over medium heat.
8. Simmer the syrup without stirring until it reaches 220°F on a candy thermometer, about 8 minutes.
9. Remove and discard the cinnamon stick and lemon zest, then let the syrup cool to 140°F.
10. Whisk all-purpose flour and kosher salt into the whole milk in a separate saucepan until no lumps remain.
11. Cook the milk mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 4 minutes.
12. Remove from heat and gradually whisk in the cooled sugar syrup until fully incorporated.
13. Slowly temper the hot milk mixture into the lightly beaten egg yolks, whisking continuously to prevent curdling.
14. Stir in pure vanilla extract until the custard is smooth and uniform.
15. Divide the custard evenly among the pastry-lined cups, filling each about ¾ full.
16. Bake for 14–16 minutes until the pastry is golden and the custard develops dark caramelized spots. Tip: Rotate the pan halfway through for even browning.
17. Transfer the tarts to a wire rack and cool for 5 minutes before removing from the pan. Tip: Run a small offset spatula around the edges for easy release.

Delicate and warm, these tarts offer a beautiful contrast—the shatteringly crisp pastry gives way to a velvety, just-set custard with subtle cinnamon warmth. For a stunning presentation, dust them with powdered sugar and cinnamon just before serving, or pair with a shot of strong espresso to balance their sweetness.

Amêijoas à Bulhão Pato (Clams in Garlic and Wine Sauce)

Mmm, picture this: you’re craving something that feels fancy but comes together in minutes. Amêijoas à Bulhão Pato is that perfect weeknight hero—tender clams swimming in a garlicky white wine broth that’s just begging for crusty bread. It’s Portuguese comfort in a bowl, and you’re about to make it your own.

Ingredients

• 2 pounds fresh littleneck clams, scrubbed
• 1/4 cup extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/2 cup dry white wine (such as Vinho Verde or Sauvignon Blanc)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon crushed red pepper flakes
• Crusty artisanal bread, for serving

Instructions

1. Place the scrubbed clams in a large bowl of cold salted water and let them soak for 20 minutes to purge any sand.
2. Heat the extra-virgin olive oil in a large lidded sauté pan over medium heat until shimmering but not smoking.
3. Add the thinly sliced garlic and sauté for 45 seconds until fragrant and pale gold, stirring constantly to prevent burning.
4. Pour in the dry white wine and bring to a simmer, scraping any browned bits from the pan bottom.
5. Add the drained clams to the pan in a single layer, then cover immediately with the lid.
6. Steam the clams for 5-7 minutes until all shells have opened fully, shaking the pan occasionally for even cooking.
7. Discard any clams that remain firmly closed after 7 minutes of steaming.
8. Remove the pan from heat and stir in the roughly chopped cilantro, fresh lemon juice, fine sea salt, and crushed red pepper flakes.

Now for the best part: that briny, garlic-infused broth is liquid gold. The clams should be plump and tender, while the wine sauce carries just enough heat from the pepper flakes to keep things interesting. Serve it family-style with thick slices of toasted bread for dipping—trust me, you’ll want to sop up every last drop.

Bifanas (Marinated Pork Sandwiches)

Bifanas are the ultimate Portuguese street food sandwich that’ll make you feel like you’re wandering through Lisbon’s cobblestone streets. These marinated pork sandwiches pack incredible flavor into every bite. You’re going to love how simple they are to make at home.

Ingredients

• 1.5 lbs pork loin cutlets, pounded to ¼-inch thickness
• ¾ cup dry white wine
• ¼ cup extra virgin olive oil
• 6 garlic cloves, microplaned
• 2 tbsp smoked paprika
• 1 tbsp piri piri sauce
• 2 tsp fine sea salt
• 1 tsp freshly cracked black pepper
• 2 bay leaves, crushed
• 2 tbsp unsalted butter
• 6 Portuguese rolls, split
• Dijon mustard for spreading
• Pickled vegetables for garnish

Instructions

1. Combine dry white wine, extra virgin olive oil, microplaned garlic cloves, smoked paprika, piri piri sauce, fine sea salt, freshly cracked black pepper, and crushed bay leaves in a large glass baking dish.
2. Whisk the marinade vigorously for 30 seconds until fully emulsified.
3. Submerge the pounded pork loin cutlets completely in the marinade, ensuring each piece is coated evenly.
4. Cover the baking dish with plastic wrap and refrigerate for exactly 8 hours to allow flavors to penetrate the meat thoroughly.
5. Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
6. Heat a large cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately.
7. Add unsalted butter to the hot skillet and swirl until melted and foaming subsides.
8. Working in batches to avoid overcrowding, sear the pork cutlets for 2 minutes per side until caramelized and cooked through.
9. Transfer cooked pork to a wire rack set over a baking sheet to prevent steaming and maintain crispness.
10. Lightly toast the split Portuguese rolls in the same skillet for 1 minute until golden and warm.
11. Spread a thin layer of Dijon mustard on the bottom half of each toasted roll.
12. Arrange two pork cutlets over the mustard on each roll.
13. Top with pickled vegetables and close the sandwiches.

Let these sandwiches transport you straight to Portugal with their perfect balance of tangy, spicy, and savory notes. The pork stays incredibly tender while the marinade creates a beautiful caramelized crust that contrasts wonderfully with the soft roll. Serve them with crispy potato chips and a cold lager for the ultimate Portuguese pub experience at home.

Arroz de Marisco (Portuguese Seafood Rice)

Kind of like paella’s Portuguese cousin, this seafood rice is the ultimate comfort food that transports you straight to the coast of Lisbon with every bite. You’ll love how the briny seafood infuses the rice with incredible flavor while keeping things surprisingly simple to make at home.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 ½ cups Bomba rice
• ½ cup dry white wine
• 4 cups seafood stock, heated
• 1 pound wild-caught shrimp, peeled and deveined
• 1 pound littleneck clams, scrubbed
• ½ pound mussels, debearded and scrubbed
• 1 large ripe tomato, seeded and finely chopped
• 1 teaspoon smoked paprika
• ¼ teaspoon saffron threads, crushed
• 3 tablespoons fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges
• Kosher salt to taste

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large paella pan over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and cook for 6-8 minutes until translucent and softened.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 ½ cups Bomba rice to the pan, stirring constantly for 2 minutes to toast the grains.
5. Pour in ½ cup dry white wine and cook until reduced by half, about 2 minutes.
6. Add 1 large ripe tomato, seeded and finely chopped, and cook for 3 minutes until broken down.
7. Sprinkle in 1 teaspoon smoked paprika and ¼ teaspoon crushed saffron threads, stirring to combine.
8. Begin adding 4 cups heated seafood stock one ladle at a time, waiting until each addition is absorbed before adding the next.
9. After 15 minutes of adding stock, arrange 1 pound littleneck clams and ½ pound mussels evenly over the rice.
10. Place 1 pound wild-caught shrimp on top of the rice mixture.
11. Cover the pan and cook for 8-10 minutes until shellfish have opened and shrimp are opaque.
12. Discard any unopened shellfish immediately for food safety.
13. Remove from heat and let rest for 5 minutes to allow flavors to meld.
14. Sprinkle with 3 tablespoons chopped fresh flat-leaf parsley and season with kosher salt to taste.
15. Garnish with lemon wedges for serving.

What makes this dish truly special is the way the rice absorbs all the briny seafood essence while maintaining perfect individual grains. The saffron lends that beautiful golden hue and floral notes that pair beautifully with the smoky paprika. Try serving it family-style right in the pan with crusty bread for sopping up every last bit of that incredible broth.

Feijoada à Transmontana (Hearty Bean Stew with Meat)

Gathering around the table for a comforting meal just got more exciting with this Portuguese-inspired bean stew. You’ll love how the rich, smoky flavors develop slowly, filling your kitchen with the most incredible aroma as it simmers. It’s the perfect dish for chilly evenings when you want something truly satisfying.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 lb pork shoulder, cut into 1-inch cubes
• 8 oz smoked linguiça sausage, sliced into ½-inch rounds
• 4 oz salt-cured pork belly, diced
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tbsp smoked paprika
• 6 cups chicken stock
• 2 tbsp extra virgin olive oil
• 1 tsp freshly cracked black pepper
• ¼ cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 4 oz diced salt-cured pork belly and render for 5 minutes until fat releases and pieces become crispy.
3. Sear 1 lb cubed pork shoulder for 4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Brown 8 oz sliced linguiça sausage for 3 minutes until edges crisp, then transfer all meats to a plate.
5. Sauté 1 diced yellow onion in the rendered fat for 6 minutes until translucent and lightly caramelized.
6. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
7. Stir in 1 tbsp smoked paprika and cook for 30 seconds to bloom the spices.
8. Return all seared meats to the pot along with any accumulated juices.
9. Add 2 cups soaked black beans, 2 bay leaves, and 1 tsp cracked black pepper.
10. Pour in 6 cups chicken stock, ensuring ingredients are fully submerged.
11. Bring to a vigorous boil, then immediately reduce heat to maintain a gentle simmer.
12. Partially cover and simmer for 2 hours 30 minutes, stirring every 30 minutes to prevent sticking.
13. Test bean tenderness after 2 hours—they should yield easily when pressed between fingers.
14. Remove bay leaves and stir in ¼ cup chopped fresh parsley just before serving.

But what really makes this stew special is the way the beans become creamy while still holding their shape. The smoky paprika and cured meats create layers of flavor that deepen overnight, making fantastic leftovers. Try serving it over creamy polenta or with crusty bread to soak up every bit of the rich broth.

Polvo à Lagareiro (Octopus with Olive Oil and Garlic)

Haven’t you ever wanted to impress your dinner guests with something that looks fancy but is surprisingly straightforward? Polvo à Lagareiro brings tender octopus together with the bold flavors of garlic and olive oil in a way that feels both rustic and refined. You’ll love how these simple ingredients transform into something truly special.

Ingredients

• 2 pounds cleaned octopus, thawed if frozen
• 1 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 pound baby potatoes
• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the octopus in a large pot and cover with cold water by 2 inches.
2. Add 1 tablespoon of kosher salt to the pot.
3. Bring the water to a boil over high heat, then reduce to a gentle simmer.
4. Simmer the octopus for 45-60 minutes until tender when pierced with a fork.
5. Remove the octopus from the pot and let it cool to room temperature.
6. While the octopus cools, preheat your oven to 400°F.
7. Toss the baby potatoes with 2 tablespoons of olive oil and remaining kosher salt.
8. Roast the potatoes for 25-30 minutes until golden brown and easily pierced with a knife.
9. Cut the cooled octopus tentacles into 3-inch sections.
10. Heat the remaining olive oil in a large oven-safe skillet over medium heat.
11. Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned.
12. Add the octopus pieces to the skillet and sear for 2 minutes per side.
13. Nestle the roasted potatoes around the octopus in the skillet.
14. Sprinkle the smoked paprika and black pepper evenly over everything.
15. Add the bay leaves to the skillet.
16. Transfer the skillet to the oven and bake for 10-12 minutes until everything is heated through.
17. Remove the skillet from the oven and discard the bay leaves.
18. Sprinkle with chopped fresh parsley before serving.

You’ll notice the octopus becomes wonderfully tender while developing a slight crispness on the edges. The garlic-infused olive oil creates a luxurious sauce that coats both the seafood and potatoes beautifully. Try serving it family-style right in the skillet with crusty bread to soak up every last drop of that flavorful oil.

Sardinhas Assadas (Grilled Sardines)

Every now and then, you stumble upon a dish that’s both incredibly simple and spectacularly delicious. Grilled sardines are exactly that—a Portuguese classic that transforms humble fish into something magical. You’ll love how quickly these come together for a weeknight dinner that feels special.

Ingredients

• 1 pound fresh whole sardines, gutted and scaled
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon smoked paprika
• ½ teaspoon coarse sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• Lemon wedges for serving

Instructions

1. Preheat your grill to medium-high heat, approximately 425°F.
2. Pat the sardines completely dry with paper towels.
3. Brush both sides of each sardine with extra-virgin olive oil.
4. Sprinkle the sardines evenly with coarse sea salt and freshly cracked black pepper.
5. Place the sardines directly onto the preheated grill grates.
6. Grill for 3-4 minutes until the skin releases easily from the grates.
7. Flip the sardines using a thin spatula.
8. Continue grilling for another 3-4 minutes until the flesh is opaque and flakes easily.
9. Transfer the grilled sardines to a serving platter.
10. Drizzle the sardines with freshly squeezed lemon juice.
11. Sprinkle with thinly sliced garlic and smoked paprika.
12. Garnish with chopped fresh flat-leaf parsley.
13. Serve immediately with lemon wedges on the side.

Keep in mind that properly grilled sardines should have crispy, blistered skin and moist, flaky flesh. The smoky paprika and bright lemon create this incredible balance against the rich, oily fish. Try serving them over a bed of arugula with crusty bread to soak up all those delicious juices—it’s a game-changer.

Alcatra (Azorean Pot Roast)

You know those chilly evenings when you crave something deeply comforting? This traditional Azorean pot roast delivers exactly that—tender beef braised in wine with aromatic spices that fill your kitchen with the most incredible fragrance. It’s the kind of meal that feels like a warm hug from the inside out.

Ingredients

• 3 lb beef chuck roast
• 2 cups dry red wine
• 1 cup beef stock
• 6 garlic cloves, thinly sliced
• 2 bay leaves
• 1 tbsp black peppercorns
• 1 tsp allspice berries
• 2 tsp kosher salt
• 2 tbsp extra virgin olive oil
• 2 large yellow onions, thinly sliced

Instructions

1. Pat the beef chuck roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast evenly with kosher salt.
3. Heat extra virgin olive oil in a heavy Dutch oven over medium-high heat until shimmering.
4. Sear the roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to a plate, leaving the rendered fat in the pot.
6. Add thinly sliced yellow onions to the hot fat and cook for 8 minutes until translucent and lightly caramelized.
7. Scatter thinly sliced garlic cloves among the onions and cook for 1 minute until fragrant.
8. Return the seared roast to the pot, nestling it into the onion mixture.
9. Pour dry red wine and beef stock around the roast until liquid reaches halfway up the meat.
10. Add bay leaves, black peppercorns, and allspice berries to the braising liquid.
11. Bring the liquid to a gentle simmer, then immediately reduce heat to low.
12. Cover the Dutch oven tightly and braise for 3.5 hours at 275°F, maintaining a bare simmer.
13. Check the roast at the 3-hour mark; it should be fork-tender but not falling apart.
14. Remove the pot from the oven and let the roast rest in its juices for 30 minutes before slicing.
15. Skim excess fat from the surface of the braising liquid with a spoon.
16. Slice the roast against the grain into ½-inch thick portions.
17. Serve the sliced beef with the reduced braising liquid and softened onions spooned over top.

Nothing compares to the fall-apart texture of this slow-braised beef, where each slice holds onto the rich, wine-infused sauce. The allspice berries lend a warm, complex note that pairs beautifully with creamy mashed potatoes or crusty bread for soaking up every last drop. Next time you want to impress guests with minimal effort, this is your go-to centerpiece—it does all the work while you relax.

Francesinha (Porto-Style Sandwich)

A towering Portuguese masterpiece that’s basically a hug on a plate, the Francesinha is Porto’s legendary answer to the croque-monsieur. Imagine layers of cured meats, steak, and cheese, all smothered in a rich, spiced beer-tomato sauce—it’s the ultimate comfort food for when you’re craving something indulgent and unforgettable. You’ll want to dive right in with a fork and knife, because this sandwich is a delicious, saucy adventure.

Ingredients

• 2 thick slices of artisanal sourdough bread, lightly toasted
• 4 ounces of prime beef tenderloin, pounded to ¼-inch thickness
• 2 slices of dry-cured linguiça sausage
• 2 slices of smoked ham, thinly sliced
• 2 slices of fresh sausage, such as chouriço
• 4 slices of aged Provolone cheese
• 1 tablespoon of clarified butter
• 1 cup of crushed San Marzano tomatoes
• ½ cup of amber lager beer
• 1 tablespoon of brandy
• 1 small yellow onion, finely minced
• 2 garlic cloves, microplaned
• 1 bay leaf
• ½ teaspoon of piri piri chili flakes
• 1 teaspoon of sweet paprika
• 1 tablespoon of unsalted butter
• 1 tablespoon of all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Season the beef tenderloin on both sides with kosher salt and freshly ground black pepper.
2. Heat clarified butter in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef for 90 seconds per side until a golden-brown crust forms, then transfer to a plate.
4. In the same skillet, sauté the linguiça, smoked ham, and fresh sausage for 3 minutes until lightly browned and rendered.
5. Toast the sourdough bread slices in a toaster or dry skillet until golden and crisp, about 2 minutes per side.
6. Assemble the sandwich by layering one slice of toasted bread, followed by the seared beef, linguiça, smoked ham, fresh sausage, and Provolone cheese, then top with the second bread slice.
7. Place the assembled sandwich in the skillet over low heat and cover with a lid to melt the cheese for 4 minutes, until the cheese is fully melted and bubbly.
8. For the sauce, melt unsalted butter in a saucepan over medium heat until foaming, about 1 minute.
9. Whisk in all-purpose flour and cook for 2 minutes until the roux turns pale golden, stirring constantly to prevent burning.
10. Add minced onion and microplaned garlic, sautéing for 3 minutes until fragrant and translucent.
11. Deglaze with brandy, scraping up any browned bits, and simmer for 1 minute to cook off the alcohol.
12. Stir in crushed tomatoes, amber lager, bay leaf, piri piri chili flakes, and sweet paprika.
13. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
14. Remove the bay leaf and slowly drizzle in the lightly beaten eggs while whisking vigorously to create a silky, emulsified sauce.
15. Simmer the sauce for another 2 minutes until it coats the back of a spoon, then season with kosher salt to balance the acidity.
16. Ladle the hot sauce generously over the assembled sandwich, ensuring it pools around the plate.
17. Let the Francesinha rest for 2 minutes before serving to allow the sauce to soak in slightly.

Layers of tender beef and smoky sausages meld with the gooey, melted Provolone, while the spicy, beer-infused tomato sauce adds a velvety richness that ties everything together. Serve it with a side of crispy fries to scoop up the extra sauce, or pair it with a cold lager to cut through the decadence—it’s a messy, glorious feast best enjoyed with good company and plenty of napkins.

Conclusion

Bringing these 23 authentic Portuguese recipes into your kitchen offers a delicious journey through Portugal’s rich culinary heritage. From comforting stews to sweet pastries, there’s something for every home cook to love. We’d be delighted if you tried these dishes, shared your favorites in the comments below, and pinned this article to your Pinterest boards to inspire fellow food lovers!