Portuguese food is shaped by the country’s long Atlantic coastline, strong seafood traditions, regional cooking, and an enduring love of simple ingredients prepared with care. Cod, shellfish, rice, olive oil, garlic, onions, herbs, eggs, and traditional sweets all play important roles across the cuisine.
This starter guide highlights three Portuguese dishes already featured on Nomadic Treats: Bacalhau à Brás, Arroz de Marisco, and Bolo de Bolacha. Together, they offer a small but varied introduction to Portugal’s savory cooking and classic desserts.
Bacalhau à Brás
Bacalhau à Brás is a classic Portuguese dish made with salted cod, onions, thin potatoes, and softly scrambled eggs, usually finished with parsley and black olives. The combination is simple but deeply savory, with the cod providing saltiness while the eggs bring richness and the potatoes add texture.
It is a useful starting point for understanding the importance of bacalhau—salted cod—in Portuguese cooking. Although Portugal has countless ways of preparing cod, Bacalhau à Brás is one of the most approachable, bringing familiar ingredients together in a distinctly Portuguese way.
Learn more about Bacalhau à Brás or make our Bacalhau à Brás recipe.
Arroz de Marisco
Arroz de Marisco is a Portuguese seafood rice dish made by cooking rice directly in a flavorful broth with shellfish such as shrimp, mussels, and clams. Tomatoes, garlic, peppers, and white wine build the base, while the rice absorbs the seafood broth as it cooks.
Unlike drier rice dishes, Arroz de Marisco is meant to remain loose, saucy, and almost soup-like. It is a good example of Portugal’s strong coastal cooking tradition and the important role seafood plays in the country’s cuisine.
Learn more about Arroz de Marisco or make our Arroz de Marisco recipe.
Bolo de Bolacha
Bolo de Bolacha is a classic Portuguese no-bake dessert made by layering biscuits with a rich coffee-flavored cream. As the cake rests, the biscuits soften and absorb the coffee, creating a tender layered texture.
It offers a very different side of Portuguese food from cod or seafood rice, showing the country’s strong tradition of simple, comforting desserts built from familiar pantry ingredients. Served chilled and sliced, it is especially good for making ahead.
Learn more about Bolo de Bolacha or make our Bolo de Bolacha recipe.
Explore more Portuguese food
These three dishes offer a small introduction to the range of Portuguese food, from salt cod and brothy seafood rice to a simple coffee-soaked dessert. As the Nomadic Treats collection grows, this guide can expand to include more of Portugal’s regional dishes, everyday cooking, and traditional sweets.
Explore more Portuguese dishes and recipes on Nomadic Treats.