Sharing the same name as the frying pan in which they are prepared, cataplana refers to an extensive group of Portuguese dishes that can be prepared with various ingredients such as meat, seafood, rice, or pasta. The pan, as well as the savory dishes, are traditionally associated with Faro, and it is said that every city in the region has its favorite ingredient for the dish.
Originally invented by fishermen, cataplana dishes are today found throughout Portugal. The most famous version of the dish is cataplana de marisco, prepared with a variety of seafood.
MOST ICONIC Cataplana
View moreArroz 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.
As the name suggests, this simple cod-based dish hails from Algarve. It consists of salt cod that is soaked before it is dusted with flour and pan-fried in olive oil. The cod is served topped with sautéed onions and garlic, while thick slices of boiled potatoes are served on the side.
The dish is typically sprinkled with fresh parsley.
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.
MAIN INGREDIENTS
Conquilhas à Algarvia is a traditional dish from the Algarve region of Portugal, featuring small clams (conquilhas) cooked with olive oil, garlic, and black pepper. The dish is typically seasoned with lemon juice and chopped coriander and served with lemon wedges and crusty bread to soak up the flavorful sauce.
It's a popular seafood dish in the region, known for its fresh, aromatic flavors and simple preparation, making it a favorite for both locals and visitors.
MAIN INGREDIENTS
Amêijoas na cataplana is a traditional seafood dish made by cooking clams in a cataplana, a special copper or metal cooking vessel that seals in flavors. The clams are typically combined with ingredients like garlic, onions, chourico, presunto, bacon, white wine, herbs, and olive oil, creating a rich, flavorful broth.
The cataplana pot allows the dish to steam, keeping the clams tender and aromatic. It's a popular dish in coastal regions of Portugal, especially in the Algarve.
MAIN INGREDIENTS
Lulas com ferrado is a traditional seafood dish originating from the region of Algarve. The dish is made with a combination of squid, potatoes, garlic, white wine, parsley, lemon, peppercorns, olive oil, bay leaves, salt, and black pepper. The garlic, bay leaves, and peppercorns are browned in olive oil, then mixed with the squid, which should be fried on both sides over low heat.
The mixture is drizzled with white wine and maybe a bit of water. Once done, the dish is typically garnished with parsley and served on a large platter, accompanied by boiled potatoes and lemon wedges. It's recommended to enjoy lulas com ferrado with a glass of bold red wine on the side.
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