18 Authentic Portuguese Recipes to Savor

Craving bold flavors and hearty comfort food? Portugal’s cuisine is a treasure trove of vibrant dishes—think smoky grilled sardines, creamy pastéis de nata, and soul-warming caldo verde. Whether you’re hosting a feast or just spicing up weeknight dinners, these 18 authentic Portuguese recipes bring sunshine to your table. Ready to explore? Let’s dive into these mouthwatering classics!

Bacalhau à Brás

This comforting Portuguese classic combines salty cod, crispy potatoes, and creamy eggs into a dish that’s simple but packed with flavor—perfect for a cozy weeknight dinner.

Ingredients:

• 1 lb dried salt cod (soaked overnight and shredded)
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups matchstick-cut potatoes (or frozen shoestring fries)
• 4 large eggs, beaten
• 1/4 cup chopped fresh parsley
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 10 pitted black olives, sliced (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
2. Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crispy.
3. Fold in shredded cod and cook for 3 minutes to warm through. Season with black pepper and red pepper flakes (if using).
4. Pour beaten eggs over the mixture and stir gently for 2–3 minutes until softly set (like scrambled eggs). Remove from heat.
5. Garnish with parsley and olives (if using). Serve immediately.

The magic here? The contrast of tender cod, crispy potatoes, and silky eggs—all in one bite. Tip: For extra richness, drizzle with a little extra olive oil just before serving.

Caldo Verde

This comforting Portuguese classic is a creamy, garlicky hug in a bowl—perfect for chilly nights when you crave something simple but deeply satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, peeled and diced
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 bay leaf
• 1 bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
• 6 oz cooked chouriço or linguiça sausage, thinly sliced
• 1 tbsp white wine vinegar

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent (5 minutes), then stir in garlic until fragrant (30 seconds).
2. Pour in chicken broth, then add potatoes, 1 tsp salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (15 minutes).
3. Remove bay leaf. Use an immersion blender to purée half the soup (or transfer 2 cups to a blender and return to pot). Stir in kale and simmer until tender (5 minutes).
4. Add sausage and vinegar, simmering just until sausage is heated through (2 minutes). Adjust salt if needed.

The magic here? Blending just some of the potatoes thickens the broth into a velvety base while keeping rustic texture from the remaining chunks.

Tip: For extra richness, swirl in a pat of butter before serving—it’s traditional in northern Portugal!

Francesinha

This indulgent Porto-style sandwich is a meat-lover’s dream, smothered in a rich beer-cheese sauce and served with a side of crispy fries—perfect for game day or a cozy weekend treat.

Ingredients

• 2 thick slices of soft white bread (like brioche or Pullman)
• 2 slices cooked ham
• 2 slices roast beef
• 1 linguiça or spicy smoked sausage (about 4 oz), sliced thin
• 1 slice mild cheese (like Monterey Jack)
• 1 slice sharp cheddar cheese
• 1 tbsp unsalted butter
• 1 cup beef stock
• 1/2 cup lager beer
• 2 tbsp tomato paste
• 1/2 tsp smoked paprika
• 1/4 tsp hot sauce (like Tabasco)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 egg (optional, for topping)

Instructions

1. Build the sandwich: Layer the bread with ham, roast beef, linguiça, Monterey Jack, and cheddar. Close with the second bread slice.
2. Grill: Melt 1 tbsp butter in a skillet over medium heat. Toast the sandwich for 3–4 minutes per side until golden and cheese starts to melt.
3. Make the sauce: In a saucepan, whisk together 1 cup beef stock, 1/2 cup beer, 2 tbsp tomato paste, 1/2 tsp smoked paprika, and 1/4 tsp hot sauce. Simmer for 5 minutes, then stir in the cornstarch slurry. Cook for 2 more minutes until thickened.
4. Serve: Pour the hot sauce over the sandwich. Top with a fried egg if desired, and serve immediately with fries.

The magic here is the umami-packed sauce—its tangy, malty depth balances the hearty meats and gooey cheese. Trust us, you’ll want extra for dipping!

Tip: For extra indulgence, swap the top bread slice for a second layer of cheese and broil it until bubbly.

Pastéis de Nata

These flaky, creamy tarts are a bite of Lisbon in your own kitchen—crisp puff pastry hugging a velvety custard with a caramelized top.

Ingredients

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup whole milk
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 2 large egg yolks
• 1 tbsp unsalted butter
• Powdered sugar (for dusting, optional)

Instructions

1. Prep the pastry: Roll the puff pastry into a 12-inch square, then tightly roll it into a log. Chill for 15 minutes, then slice into 12 equal rounds. Press each into a greased muffin tin, forming a thin crust up the sides.
2. Make the custard: In a saucepan, whisk 1/3 cup granulated sugar, 2 tbsp cornstarch, and 1/8 tsp cinnamon. Gradually whisk in 1 cup whole milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat; stir in 2 egg yolks, 1/4 tsp vanilla, and 1 tbsp butter until smooth.
3. Fill & bake: Divide custard among pastry cups. Bake at 475°F for 15–18 minutes until pastry is golden and custard blisters on top. Cool 5 minutes, then dust with powdered sugar if desired.

The magic? That high-heat bake creates a custard with contrasting textures—silky below, crackly on top. Tip: For extra crispness, brush pastry cups with melted butter before filling.

Arroz de Pato

This rich, comforting dish layers tender duck with fragrant rice and smoky chorizo for a one-pot meal that feels like a hug from Lisbon.

Ingredients

• 2 duck legs (about 1.5 lbs total)
• 1 tbsp olive oil
• 4 oz cured chorizo, diced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp smoked paprika
• 1 1/2 cups long-grain white rice
• 3 cups chicken stock
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Preheat oven to 375°F. Pat duck legs dry and season with 1/4 tsp salt. Heat olive oil in a large ovenproof skillet over medium. Cook duck skin-side down for 8 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.
2. In the same skillet, cook chorizo for 2 minutes until it releases oil. Add onion, garlic, bay leaf, and smoked paprika; sauté 3 minutes until softened.
3. Stir in rice to coat with oil, then pour in chicken stock, 1/4 tsp salt, and black pepper. Bring to a simmer. Nestle duck legs into rice (skin up). Cover and bake 25 minutes.
4. Uncover and bake 10 more minutes until rice is tender and duck skin crisps. Discard bay leaf. Sprinkle with parsley before serving.

The magic here? Duck fat infuses every grain of rice while the chorizo adds a spicy depth—no extra oil needed.

Tip: For extra-crispy skin, broil the duck for 2 minutes after baking.

Feijoada à Transmontana

This hearty, smoky bean stew from Northern Portugal is a one-pot wonder, packed with tender meats and bold flavors—perfect for a cozy weekend meal.

Ingredients

• 1 lb dried red kidney beans, soaked overnight
• 1 lb pork shoulder, cut into 1-inch cubes
• 8 oz smoked chouriço sausage, sliced
• 4 oz bacon, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 4 cups chicken stock
• 1 tbsp red wine vinegar
• 1 tsp salt, plus more to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Drain soaked beans and set aside. Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add bacon and cook until crispy, 5 minutes. Remove with a slotted spoon, leaving fat in the pot.
2. Add pork shoulder to the pot and brown on all sides, 6–8 minutes. Stir in onion and garlic, cooking until soft, 4 minutes.
3. Add chouriço, 1 tsp smoked paprika, 1/2 tsp cumin, and 2 bay leaves, stirring for 1 minute until fragrant. Pour in 4 cups chicken stock, 1 tbsp red wine vinegar, and 1 tsp salt. Return bacon to the pot, along with drained beans.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beans and pork are tender. Discard bay leaves and adjust salt to taste.
5. Serve hot, garnished with fresh parsley. The magic here? The smoky chouriço infuses the broth, while the beans melt into a velvety texture—no blender required!

Tip: For extra depth, add a Parmesan rind to the pot while simmering.

Polvo à Lagareiro

This Portuguese-style octopus dish, Polvo à Lagareiro, is a showstopper with tender seafood, crispy potatoes, and garlicky olive oil—perfect for impressing guests without fuss.

• 1.5 lbs octopus (cleaned, thawed if frozen)
• 1.5 lbs baby potatoes, halved
• 1/2 cup extra-virgin olive oil, divided
• 6 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt, plus extra to taste
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

1. Prep the octopus: In a large pot, cover the octopus with water, add the bay leaf, and simmer for 45 minutes until tender (a knife should slide in easily). Drain and let cool slightly, then cut into 2-inch pieces.
2. Roast the potatoes: Toss the potatoes with 2 tbsp olive oil and 1 tsp kosher salt. Roast at 400°F for 30 minutes, flipping halfway, until golden and crisp.
3. Sizzle the garlic: In a small skillet, heat the remaining 6 tbsp olive oil over medium-low. Add the garlic, smoked paprika, and red pepper flakes; cook for 1–2 minutes until fragrant but not browned.
4. Combine and serve: Arrange the octopus and potatoes on a platter, drizzle with the garlic oil, and sprinkle with parsley. Serve warm.

The magic here? The octopus stays melt-in-your-mouth tender while the potatoes soak up all that smoky, garlicky goodness. Tip: For extra crispiness, broil the roasted potatoes for 2–3 minutes before serving.

Alheira de Mirandela

This smoky, garlicky Portuguese sausage is a hidden gem—pan-fried until golden and served with crispy potatoes for a hearty, comforting meal.

Ingredients:

• 2 Alheira sausages (about 12 oz total)
• 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook the potatoes: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 15 minutes until golden and tender. Season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Brown the sausage: Push potatoes to one side. Add remaining 1 tbsp olive oil and the Alheira sausages. Cook for 4–5 minutes per side, breaking them slightly with a spatula, until crispy and heated through.
3. Finish: Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat, sprinkle with parsley, and serve immediately.

The magic here? The Alheira’s rich, smoky flavor pairs perfectly with the crispy potatoes—and it all comes together in one pan. Tip: For extra crunch, leave the potatoes undisturbed for the first 5 minutes of cooking to develop a golden crust.

Carne de Porco à Alentejana

This rustic Portuguese dish combines tender pork and briny clams in a garlicky, wine-infused sauce—a surprising but irresistible pairing!

Ingredients:

• 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tbsp sweet paprika
• 1 tsp crushed red pepper flakes
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 lb littleneck clams, scrubbed
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt

Instructions:

1. In a large bowl, toss pork with 1/2 tsp salt, 1 tbsp paprika, and red pepper flakes. Heat olive oil in a Dutch oven over medium-high. Brown pork in batches (5 minutes per batch), then set aside.
2. Reduce heat to medium. Add garlic and bay leaf; sauté 30 seconds until fragrant. Pour in wine, scraping up browned bits, then stir in broth.
3. Return pork to pot. Simmer covered for 45 minutes until pork is fork-tender.
4. Add clams, cover, and cook 5–7 minutes until shells open (discard any unopened clams). Stir in lemon juice and parsley.

The magic here? The briny clam juices mingle with the rich pork and wine sauce, creating a deeply savory broth that begs to be sopped up with crusty bread.

Tip: For extra depth, marinate the pork with the spices and 1 tbsp olive oil overnight.

Sardinhas Assadas

These flame-kissed sardines are a Portuguese summer staple—simple, bold, and packed with smoky garlic flavor. Serve them with crusty bread to soak up all the juices!

Ingredients

• 1 lb fresh sardines, cleaned and scaled (about 6–8 fish)
• 3 tbsp extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1 tsp coarse kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the sardines: Pat sardines dry with paper towels. In a small bowl, mix 2 tbsp olive oil, garlic, smoked paprika, salt, and black pepper. Rub mixture evenly over sardines, including inside the cavities.
2. Grill: Heat a grill or grill pan to medium-high (about 400°F). Brush grates with remaining 1 tbsp olive oil. Grill sardines for 3–4 minutes per side, flipping once, until skin is crispy and flesh flakes easily.
3. Finish: Transfer to a platter, sprinkle with parsley, and serve immediately with lemon wedges.

The magic here? The garlic infuses the oil as it cooks, creating a fragrant glaze that clings to every bite. Don’t skip the lemon—its brightness cuts through the richness perfectly.

Tip: For easier flipping, use a fish spatula or grill the sardines in a perforated grill basket.

Cozido à Portuguesa

This hearty one-pot wonder is a celebration of rustic Portuguese flavors, simmered to tender perfection—perfect for feeding a crowd with minimal fuss!

Ingredients:

• 1 lb beef shank, cut into 2-inch chunks
• 1 lb pork shoulder, cut into 2-inch chunks
• 1 smoked chouriço or linguiça sausage (about 12 oz), sliced into 1/2-inch rounds
• 4 cups low-sodium chicken broth
• 4 cups water
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp kosher salt
• 1/2 tsp black peppercorns
• 4 medium Yukon Gold potatoes, peeled and halved
• 3 large carrots, cut into 2-inch pieces
• 1 small green cabbage, cut into 6 wedges
• 1 (15-oz) can chickpeas, drained and rinsed

Instructions:

1. In a large Dutch oven, combine beef shank, pork shoulder, chouriço, chicken broth, water, onion, garlic, bay leaves, 1 tbsp kosher salt, and peppercorns. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam, cover, and cook for 1 hour 30 minutes.
2. Add potatoes and carrots to the pot. Cover and simmer for 20 minutes.
3. Nestle cabbage wedges and chickpeas into the broth. Cover and simmer for 15 more minutes until vegetables are fork-tender.
4. Discard bay leaves. Use a slotted spoon to transfer meats and vegetables to a platter, ladling some broth over the top.

The magic here? The broth becomes deeply savory as each ingredient cooks in layers—no pre-browning required! Serve with crusty bread to soak up every drop.

Tip: Leftovers taste even better the next day. Store everything together in the broth to keep it moist.

Amêijoas à Bulhão Pato

These briny, garlicky clams are a taste of Portugal’s coast—ready in under 20 minutes and perfect for sopping up with crusty bread.

Ingredients

• 2 lbs fresh littleneck clams, scrubbed
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine (like vinho verde or Sauvignon Blanc)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp kosher salt

Instructions

1. Soak clams in cold water for 10 minutes to purge grit; drain and rinse.
2. In a large skillet with a lid, heat olive oil over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Increase heat to medium-high, add clams and white wine, then cover. Steam 5–7 minutes, shaking the pan occasionally, until clams open (discard any unopened ones).
4. Off heat, stir in lemon juice, cilantro, and salt. Spoon pan juices over clams.

The magic here? The bright, garlicky broth—don’t let a drop go to waste! Serve with bread for dunking.

Tip: For extra depth, add a tablespoon of butter with the lemon juice.

Bifana

These juicy, garlicky pork sandwiches are a Lisbon street food staple—simple to make but packed with bold flavor that’ll transport your taste buds.

Ingredients:

• 1 lb boneless pork loin chops, thinly sliced (¼-inch thick)
• 4 soft Portuguese rolls or ciabatta buns, split
• 4 garlic cloves, minced
• ½ cup dry white wine
• ¼ cup olive oil
• 2 tbsp smoked paprika
• 1 tbsp red pepper flakes
• 1 tsp kosher salt
• 1 bay leaf
• 1 tbsp butter
• Yellow mustard and hot sauce (for serving)

Instructions:

1. In a large bowl, combine pork, garlic, white wine, olive oil, smoked paprika, red pepper flakes, salt, and bay leaf. Toss to coat, then marinate 30 minutes at room temperature.
2. Heat a large skillet over medium-high. Add pork and marinade (including bay leaf); cook 5 minutes, stirring occasionally, until pork is just cooked through and sauce reduces slightly.
3. Remove bay leaf. Stir in butter until melted, then pile pork onto rolls with a spoonful of pan sauce. Serve with mustard and hot sauce.

The magic here? The quick marinade infuses the pork with smoky paprika and wine while keeping it tender—no fancy prep needed.

Tip: For extra authenticity, lightly toast the rolls and rub the insides with a cut garlic clove before assembling.

Queijo da Serra com Doce de Abóbora

This Portuguese-inspired pairing of creamy Serra cheese and spiced pumpkin jam is a match made in heaven—sweet, savory, and luxuriously smooth.

Ingredients:

• 8 oz Queijo da Serra (or substitute with a soft, buttery cheese like brie or camembert)
• 1 cup pumpkin puree (canned or homemade)
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp lemon juice
• Crusty bread or crackers, for serving

Instructions:

1. In a small saucepan over medium heat, combine the pumpkin puree, 1/4 cup sugar, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1 tbsp lemon juice. Stir well and simmer for 10–12 minutes, until thickened slightly. Let cool to room temperature.
2. Meanwhile, bring the Queijo da Serra to room temperature (about 30 minutes) for optimal creaminess.
3. Slice the cheese into wedges or spreadable portions. Serve alongside the pumpkin jam and crusty bread or crackers.

The magic here is in the contrast—the tangy, rich cheese melts luxuriously against the warmly spiced jam, creating a bite that’s both comforting and sophisticated.

Tip: For a festive twist, toast thin slices of baguette and assemble mini crostini with a smear of cheese and a dollop of jam.

Leitão da Bairrada

This iconic Portuguese dish delivers crackling-crisp skin and impossibly tender meat—perfect for a showstopping weekend feast.

Ingredients

• 1 (10–12 lb) whole suckling pig, cleaned and patted dry
• 1/4 cup kosher salt
• 2 tbsp black pepper
• 1/4 cup pork lard or olive oil
• 6 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tbsp dried bay leaves, crushed
• 1 cup dry white wine

Instructions

1. Prep the pig: Rub the suckling pig inside and out with 1/4 cup kosher salt and 2 tbsp black pepper. Let sit uncovered in the fridge for 12 hours (or overnight).
2. Make the paste: Mix 1/4 cup pork lard, 6 minced garlic cloves, 2 tbsp smoked paprika, and 1 tbsp crushed bay leaves into a thick paste. Massage it all over the pig, including crevices.
3. Roast low and slow: Place the pig belly-down on a rack in a roasting pan. Pour 1 cup white wine into the pan. Roast at 300°F for 4 hours, basting hourly with pan juices.
4. Crisp the skin: Increase heat to 450°F and roast for 30–40 minutes until the skin blisters and turns golden-brown. Rest for 20 minutes before carving.

The magic here? The overnight salt dry-brine ensures juicy meat, while the high-heat finish gives that signature glass-like crackling.

Tip: For extra-crispy skin, pat the pig dry with paper towels right before roasting.

Arroz de Marisco

This vibrant one-pot dish is a seafood lover’s dream—packed with briny shrimp, tender squid, and a rich tomato-infused broth that soaks into every grain of rice.

Ingredients

• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp saffron threads (or 1/4 tsp turmeric for color)
• 1 1/2 cups short-grain rice (like Arborio or Bomba)
• 3 cups seafood or chicken stock
• 1 lb mixed seafood (shrimp, squid rings, mussels)
• 1/2 cup chopped fresh parsley
• 1 lemon, cut into wedges
• 1 tsp salt, plus more to taste

Instructions

1. Heat olive oil in a large deep skillet over medium. Add onion, garlic, and bell pepper; cook 5 minutes until softened.
2. Stir in diced tomatoes, smoked paprika, and saffron; cook 2 minutes. Add rice, toasting 1 minute.
3. Pour in stock and 1 tsp salt. Bring to a simmer, cover, and cook 15 minutes (no stirring!).
4. Nestle seafood into the rice, cover again, and cook 5–7 minutes until shrimp are pink and mussels open.
5. Remove from heat. Sprinkle with parsley and serve with lemon wedges.

The magic here? The rice absorbs all the oceanic flavors while staying perfectly al dente—no mushy grains! Tip: For extra depth, use a splash of white wine when sautéing the onions.

Bolo Rei

This festive, citrus-kissed bread is a Portuguese holiday classic—think of it as a cross between brioche and fruitcake, but way more delicious!

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1/2 cup mixed candied citrus peel
• 1/4 cup golden raisins
• 1 tbsp orange zest
• 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

1. In a stand mixer, whisk together 1/2 cup flour, sugar, yeast, and salt. Pour in warm milk and mix until smooth. Let sit 10 minutes until bubbly.
2. Add eggs and remaining 3 cups flour. Mix with a dough hook on medium until combined. Add butter 1 tbsp at a time, kneading 8–10 minutes until smooth and elastic.
3. Fold in candied peel, raisins, and orange zest. Cover dough and let rise in a greased bowl 1.5–2 hours until doubled.
4. Punch down dough, shape into a ring on a parchment-lined baking sheet, and cover. Rise 45 minutes until puffy.
5. Preheat oven to 350°F. Brush dough with egg wash (1 yolk + 1 tbsp water). Bake 25–30 minutes until deep golden and hollow-sounding when tapped.

The magic? That buttery crumb stays tender for days, while the citrus and raisins add just the right festive sparkle. Tip: Hide a whole almond or dried fava bean in the dough before baking—whoever finds it gets good luck!

Pudim Abade de Priscos

This rich, caramel-glazed Portuguese custard gets its unforgettable depth from a surprising ingredient: smoky bacon fat!

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1/2 cup rendered bacon fat, cooled (from about 8 oz thick-cut bacon)
• 10 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• 1 tbsp vanilla extract
• 1/4 tsp salt

Instructions

1. Make the caramel: Combine 1 cup sugar and 1/4 cup water in a heavy saucepan. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom. Set aside.
2. Blend custard: In a blender, puree milk, bacon fat, egg yolks, sweetened condensed milk, vanilla extract, and salt until completely smooth, about 1 minute.
3. Bake: Pour custard over caramel. Place pan in a roasting dish; add hot water until halfway up the sides. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center. Cool completely, then chill overnight.
4. Serve: Run a knife around the edges. Invert onto a plate, letting caramel drizzle over the top.

The magic here? Silky custard with a whisper of smokiness that keeps everyone guessing—until you reveal the bacon secret!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Conclusion

From hearty stews to sweet pastries, these 18 authentic Portuguese recipes bring the flavors of Portugal right to your kitchen. Whether you’re craving bacalhau or dreaming of pastéis de nata, there’s something here for every home cook to love. Try a recipe, share your favorites in the comments, and don’t forget to pin this roundup for later—your next delicious adventure awaits!