Portuguese Stews

Feijoada is a hearty bean stew that appears in several local and international varieties. Although it is often assumed that feijoada originated in Brazil, where it is considered a national dish, it was primarily made in Portugal before it was intr... READ MORE

Cozido is a classic Portuguese stew made with various types and cuts of meat and different vegetables. It appears in numerous frugal and sophisticated variations throughout the country and can also incorporate smoked meat and spicy smoked or blood... READ MORE

Dobrada or dobradinha is a traditional dish that's also popular in Brazil. Although there are a few variations regarding the recipes, the dish is usually made with a combination of tripe, beans, paprika, tomato paste, garlic, carrots, and onions. ... READ MORE

The Portuguese caldeirada is a traditional and versatile seafood stew that originated as a humble fisherman’s dish. It consists of various types of fish (which should always differ in taste and texture), numerous shellfish varieties, and, oc... READ MORE

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 dis... READ MORE

This rustic Portuguese pork stew is typically associated with northern parts of the country. The dish comes in numerous versions that usually consist of fattier cuts of boneless pork which are marinated in white wine, garlic, bay leaves, and cumin... READ MORE

This version of rojões is made with chunks of pork that were previously marinated in garlic and white wine. However, traditional Minho recipes often include roasted chestnuts, blood and flour cakes called belouras or bolachosREAD MORE

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked f... READ MORE

Arroz de tamboril is a traditional 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 ... READ MORE

This traditional tripe stew is a signature dish of Porto, a city whose citizens are even nicknamed tripeiros because of their love for tripe. The dish typically consists of veal tripe, white beans, smoked ham and pork sausage, pork or cal... READ MORE

Moelas are a traditional Portuguese dish made from chicken gizzards, slow-cooked in a savory sauce of tomatoes, onions, garlic, white wine, and spices. The gizzards are first sautéed with onions and garlic, then simmered in the tomato and w... READ MORE

Ensopado de borrego is a flavorful Portuguese lamb stew originating from Alentejo. It is usually prepared with lean lamb that is cut into smaller cubes, cider vinegar, potatoes, stock, lard, flour, stale bread, and spices and seasonings such as sa... READ MORE

This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name sug... READ MORE

Sarapatel is a Portuguese dish from Alentejo which was, over time, adopted by many former Portuguese colonies, particularly Brazil and Indian Goa. The Portuguese version of sarapatel is primarily made with lamb or goat offal, but depending on the ... READ MORE

Originating from Aveiro, famous for its eels, caldeirada de enguias is a flavorful Portuguese eel stew that is typically seasoned with saffron and accompanied by onions, potatoes, and bell peppers. The stew should be cooked on medium heat without ... READ MORE

Chickpea stew is a Portuguese classic that comes in numerous regional varieties. Apart from chickpeas, the dish typically consists of different vegetables such as potatoes, carrots, green beans, or pumpkin, while the regional varieties may also in... READ MORE

The star ingredients in this hearty Portuguese stew are sliced squids, white beans, and sliced chouriço sausage. These ingredients are simmered in a flavorful broth with tomatoes, carrots, white wine, and different spices such as bay leaves... READ MORE

Hailing from Minho, this traditional Portuguese stew typically combines pork and chicken meat with smoked salpicão and chouriço sausages, ham, corn flour, pig’s blood, and various seasonings and spices such as... READ MORE

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, w... READ MORE

Feijoada à transmontana is a traditional stew from the Trás-os-Montes region, particularly from Candedo. It consists of red beans cooked with a variety of pork meats such as ear, snout, feet, and smoked cuts, along with sausages like... READ MORE

Favas à algarvia is a traditional stew originating from the region of Algarve. The dish is made with a combination of broad beans, chorizo sausage, garlic, onions, bacon, olive oil, and coriander. The beans are washed, cooked, drained, then... READ MORE

Feijoada de búzios is a traditional dish made with whelks (a type of sea snail), cooked in a hearty bean stew. It typically includes ingredients like white beans, carrots, onions, garlic, tomatoes, bacon or chouriço sausage, and a va... READ MORE