Portuguese seafood

Recipe by Paula. For me, this is Portugal in a pot. This dish is an abundance of fresh seafood and fish in a rich broth with onions, potatoes and peppers. It is easy to prepare and a delight for anyone who loves seafood. Be sure to serve this with lots of wine and crusty bread to dip into the broth. Enjoy! Serves: 4 - 6 Ingredients: 1⁄4 cup olive oil, plus more for garnish 1 heaping tablespoon tomato paste 1⁄2 teaspoon crushed red pepper flakes or more if you like it spicy 2 medium onions…

Our cataplana captures the treasures of the Algarve region—abundant fresh seafood, smoky cured meat, vibrant paprika—in a rich, ruddy broth. Our cataplana hews to tradition by using the classic dish amêijoas na cataplana (clams in a cataplana) as a starting point. From there, we added fennel, red bell pepper, and clam juice to create a dish that would feel right at home in the Algarve. We cooked our version in a Dutch oven with a tight-fitting lid to mimic the steamy cooking environment of a…

These Portuguese clams with vinho verde are made with littleneck clams that are steamed in a garlic, white wine, and herb sauce.

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Justin Chapple's cataplana recipe delivers his version of the famous one-pot fish stew from the Algarve region of Portugal. Rich pork linguiça and fresh clams, shrimp, squid, and mussels keep things rooted in classic, delicious Portuguese flavors.

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Riffs on caldeirada, a fish stew beloved in Portugal, are perennially popular across seafood-loving New England. This hearty Portuguese seafood stew recipe is adapted from one in Brooke Dojny’s The New England Cookbook (Harvard Common Press, 1999), which tours the region in 350 dishes.

These grilled Portuguese sardines are grilled until charred and topped with an spicy green onion sauce.

Rustic, rich, bright and spicy Caldeirada is a Portuguese fish stew with the delicate flavors of flaky fish and potatoes. Cook a world of flavor with Piquant Post spices.