A FOOD TRADITION

Algarvian Cuisine

Algarvian cuisine developed along Portugal’s southern coast, combining Atlantic shellfish and fish with inland products such as almonds, figs, carob, citrus, pork, and game. Moorish, Mediterranean, and maritime influences are visible in the use of olive oil, garlic, paprika, coriander, dried fruit, and slow-cooked seafood. Characteristic techniques include cataplana steaming, charcoal grilling, braising, frying, and preserving fish or fruit. Representative dishes include cataplana de marisco, a sealed-pan shellfish preparation; amêijoas à Bulhão Pato, clams with garlic, olive oil, coriander, and wine; and xarém com conquilhas, cornmeal porridge with small clams.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.