Oven-roasted pork with garlic and spices.

Pernil Assado

A hearty rice dish packed with shrimp, mussels, and calamari.

Seafood Rice

Tender octopus grilled to perfection served with a side of potatoes.

Grilled Octopus

Grilled octopus with garlic and olive oil

Polvo à Lagareiro

Pastéis de Nata

Spicy chicken marinated in piri piri sauce.

Piri Piri Chicken

A delightful blend of traditional Portuguese flavors.

Taste of Portugal Special

Spicy grilled chicken marinated in piri-piri sauce.

Chicken Piri-Piri

Pork cooked with clams and seasoned with spices.

Pork Alentejana

Pastel de Nata

Sangria

Fresh sardines grilled to perfection and served with lemon.

Grilled Sardines

A hearty sandwich with layers of meat and a rich tomato sauce.

Francesinha

Bacalhau à Brás

Traditional Portuguese soup made with kale and potatoes.

Caldo Verde

Clams Garlic Seafood

Broiled jumbo shrimp with spice sauce for dipping

Jumbo Shrimp

Stuffed or Grilled Lobster

Pecan Pie

Tiramisu

Flan Pudding

Chocolate Mousse

Serradura

Coconut Creme Brulee

In a food processor, combine garlic cloves, olive oil, oregano, cumin, salt, black pepper, and lemon juice. Blend until smooth.

Prepare the Marinade

Make several deep cuts in the pork shoulder to allow the marinade to penetrate. Rub the marinade all over the pork, ensuring it gets into the cuts. Place the pork in a large resealable bag or dish, add bay leaves, and refrigerate for at least 12 hours, preferably overnight.

Marinate the Pork

Preheat the Oven

Remove the marinated pork from the refrigerator and let it sit at room temperature for about 30 minutes. Place the pork in a roasting pan and add water to the bottom of the pan.

Prepare the Cooking Dish

Drizzle vegetable oil over the pork shoulder. Cover the pan tightly with foil and roast in the preheated oven for about 4 hours.

Roast the Pork

After 4 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30 to 45 minutes until the skin is crispy and the internal temperature reaches 190°F (88°C).

Finish Roasting

Remove the pork from the oven and let it rest for 20 minutes before carving. Serve with your favorite sides.

Rest and Serve

Pork shoulder (bone-in)

Garlic cloves

Olive oil

Oregano (dried)

Cumin (ground)

Salt

Black pepper

Lemon juice

Bay leaves

Pork shoulder (marinated)

Water

Vegetable oil

In a bowl, combine the shrimp, mussels, and calamari. Season lightly with salt and pepper, and set aside.

Prepare the Seafood

Chop the onion, bell pepper, and tomato. Mince the garlic and set all vegetables aside for later use.

Prepare the Vegetables

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).

Sauté the Aromatics

Stir in the chopped bell pepper and diced tomato, cooking for another 3-4 minutes until the vegetables soften.

Add Bell Pepper and Tomato

Add the long-grain rice to the skillet. Stir well to coat the rice with the vegetable mixture and toast for about 2 minutes.

Toast the Rice

Pour in the chicken or seafood broth, and add paprika, saffron (if using), salt, and black pepper. Bring to a boil.

Add Broth and Seasonings

Once boiling, reduce the heat to low, add the seafood mixture, and gently stir to mix. Cover the skillet and let it simmer for about 15-20 minutes until the rice is cooked and has absorbed most of the liquid.

Incorporate Seafood

Add the peas during the last 5 minutes of cooking. Check for seasoning and adjust salt and pepper as needed.

Finish with Peas

Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, serve warm with lemon wedges on the side.

Serve the Dish

Shrimp, peeled and deveined

Mussels, cleaned

Calamari, sliced

Long-grain rice

Onion, finely chopped

Garlic, minced

Bell pepper, chopped

Tomato, diced

Peas (fresh or frozen)

Chicken or seafood broth

Paprika

Saffron (optional)

Lemon wedges (for serving)

Rinse the octopus under cold water, removing any beak or innards. Pat it dry with paper towels.

Clean the Octopus

In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Add the octopus and coat it well. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

Marinate the Octopus

Preheat the oven to 200°C (400°F). Wash and cut the potatoes into wedges.

Prepare the Potatoes

In a bowl, mix the potato wedges with olive oil, salt, and chopped rosemary until they are evenly coated.

Season the Potatoes

Spread the potatoes on a baking sheet and bake for about 30-35 minutes, or until golden and crispy, turning halfway through.

Bake the Potatoes

Prepare the Grill

Remove the octopus from the marinade and place it directly on the grill. Grill for about 3-4 minutes on each side, until charred and fully cooked.

Grill the Octopus

Once the octopus is grilled, remove it from the grill and allow it to rest for a few minutes. Serve it alongside the roasted potatoes, garnished with fresh parsley.

Plate the Dish

Octopus

Fresh parsley

Potatoes

Fresh rosemary

Rinse the octopus under cold water, removing any residual sand or dirt. Ensure the insides are clean.

In a large pot, bring salted water to a boil. Add the octopus and cook for about 40-60 minutes until tender. You can check tenderness by piercing the thickest part with a fork.

Boil the Octopus

Once cooked, remove the octopus from the pot and let it cool at room temperature until manageable.

Cool the Octopus

Once cooled, cut the octopus into large pieces, about 2-3 tentacles each.

Cut the Octopus

In a bowl, combine the olive oil, minced garlic cloves, salt, and black pepper. Add the octopus pieces and toss to coat evenly.

Place the marinated octopus on the grill. Grill for about 3-4 minutes on each side until charred and crispy.

While grilling, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and set aside.

Prepare Potatoes

Arrange the grilled octopus on a serving platter alongside the boiled potatoes. Drizzle any remaining olive oil from the marinade over the dish. Garnish with chopped parsley and serve with lemon wedges.

Garnish and Serve

Lemon

Additional lemon wedges

In a large bowl, combine the all-purpose flour and salt. Slowly add the cold water and mix until a dough begins to form.

Mix the Dough

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.

Knead the Dough

Roll out the dough into a rectangle. Spread the unsalted butter evenly over the surface of the dough. Roll the dough tightly into a log.

Roll out and Add Butter

Wrap the log in plastic wrap and refrigerate for at least 1 hour.

Chill the Dough

In a saucepan, heat the heavy cream and whole milk over medium heat until just boiling.

Heat Cream and Milk

In a separate bowl, whisk together the granulated sugar and egg yolks until well combined and slightly pale.

Mix Sugar and Egg Yolks

Slowly pour the hot cream and milk mixture into the egg yolk mixture, whisking continuously to prevent curdling.

Combine Mixtures

Stir in the vanilla extract, ground cinnamon, and lemon zest until fully combined.

Add Flavorings

Preheat Oven

Take the chilled dough log and slice it into 12 equal pieces. Roll each piece into a flat disc and press it into the bottom and sides of a muffin tin to form the tart shells.

Shape the Tart Shells

Pour the custard filling into each tart shell, filling them about 3/4 full.

Fill Tart Shells

Bake in the preheated oven for about 15-20 minutes or until the tops are caramelized and the crust is golden brown.

Bake Tarts

Remove from the oven and let the pastéis de nata cool slightly before serving. Enjoy warm or at room temperature.

Cool and Serve

all-purpose flour

cold water

unsalted butter

salt

heavy cream

whole milk

granulated sugar

egg yolks

vanilla extract

ground cinnamon

lemon zest

In a medium bowl, combine the Piri Piri sauce, minced garlic, lemon juice, olive oil, paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Combine Marinade Ingredients

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat the Grill

Remove the chicken from the marinade and let excess marinade drip off. Place the chicken on the grill, skin-side down. Grill for about 6-7 minutes, then flip and grill the other side for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute for a more tender chicken. Serve with additional Piri Piri sauce if desired.

Piri Piri sauce

Garlic cloves, minced

Chicken thighs, bone-in, skin-on

In a bowl, combine minced garlic, olive oil, white wine vinegar, paprika, oregano, salt, and black pepper. Mix well to create a smooth marinade.

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

In a large skillet over medium heat, add sliced chorizo sausage. Cook until lightly browned, about 3-4 minutes. Add chopped onion and bell pepper, and sauté until softened, about another 5 minutes.

Sauté the Vegetables

Remove the chicken from the marinade and place it in the skillet with the sautéed vegetables. Cook for 5 minutes on each side until golden brown.

Cook the Chicken

Stir in diced tomatoes, chicken broth, and bay leaves. Bring to a simmer, cover, and reduce heat. Cook for 25-30 minutes, or until the chicken is fully cooked and tender.

Add the Sauce

Remove from heat, discard bay leaves, and sprinkle with fresh parsley. Serve hot, optionally with crusty bread or rice.

White wine vinegar

Oregano

Chicken thighs, skinless

Chorizo sausage, sliced

Onion, chopped

Tomatoes, diced

Chicken broth

Fresh parsley, chopped

In a large bowl, combine the Piri-Piri sauce, minced garlic, olive oil, lemon juice, salt, and black pepper. Whisk together until well blended.

Mix the Marinade

Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.

Prepare the Chicken

Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for the best flavor.

Let it Marinate

Preheat your grill to medium-high heat (about 400°F/200°C).

Remove the chicken from the marinade, shaking off excess. Place the chicken on the grill, skin-side down. Grill for about 6-7 minutes, then flip and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C).

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.