Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Unique Dishes of Algarve – Foodies take notes!

A pork, prawn and clams Cataplana

A pork, prawn and clams Cataplana | Img By : Kolforn (Wikimedia) (Own work) CC BY-SA 3.0 via Wikimedia Commons

Algarve is known for its picture-perfect beach strip overlooking the turquoise waters of the Atlantic Ocean and intense flavors of exotic seafood and other culinary delights. Here are a few Unique Dishes you will only taste when in Algarve.

Bacalau

This is Atlantic cod and is one of the most popular dishes in Algarve. This is a Dish prepared in over 360 different recipes by restaurants and hotels all over the country such as Tivoli Marina Vilamoura Algarve Resort. It is also a household staple in festive occasions such as Christmas.

Caldera

This is a seafood stew prepared with tomatoes, herbs, potatoes, shellfish, fish and white wine. Filled with intense flavor this is a fisherman’s favorite.

Ameijoas à Bulhao Pato

It is quite accurate to call this Algrave’s Signature dish, thus available at any local restaurant or Algarve resort. This is dish, rich in flavor prepared with clams, garlic, onion, coriander, olive oil and white wine. Usually served with crunchy white bread this is a must try for the ultimate Portuguese experience.

Caldo Verde

This is a very brothy soup cooked with chorizo sausage, potato, garlic and curly kale. Its thick, tasty and you will definitely want more than one serving.

Frango Piri-Piri-

This is a very spicy dish. And is, in fact, the Portuguese twist to the iconic chicken Piri-Piri.
Marinated chicken (marinated with spicy Piri-Piri) is grilled with coal to prepare this delicacy.

Catalina Forbes is a travel writer who bases her content on many thrilling escapades experienced across the world. Google+



This post first appeared on The Dine And Wine, please read the originial post: here

Share the post

Unique Dishes of Algarve – Foodies take notes!

×

Subscribe to The Dine And Wine

Get updates delivered right to your inbox!

Thank you for your subscription

×