your source for shellfish, gastronomy in portugal

The Portuguese palate tends to prefer their shellfish prepared and served in their natural state but below are a some notable exceptions.

Açorda de Espinafres com Ameijoas - The Cockles are mixed with spinach and stewed and served on country-style bread.

Amêijoas à Espanhola - Cockles prepared in their open shells with an onion, tomato and garlic sauce.

Arroz de Marisco - Rice stew with every sort of shellfish that is available in the market that day. Chopped tomatoes and onions are also added as it is being prepared with fresh and chopped coriander used as garnish.

Arroz de Ostra - A rice stew of Oysters with sausages and shrimps.
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Cataplana - This is also the name given to the cooking utensil that is two pan-shaped halves hinged together and closed with a clasp. They have handles attached so that it can be taken straight from the stove or grill to the table. It works on a trapped steam-cooking basis. The contents more often contain some or a mixture of prawns, shrimps, crabs, large prawns, clams, pork filet, chicken, lean bacon, herbs and seasoning. Usually prepared for a minimum of two persons and this is quite a feast.

Cataplana Algarvia Mar e Terra - A mixture of different meats and shellfish cooked in a "Cataplana".

Cataplana de Mexilhãqo -

Cataplana à Moda Algarvia - A stew cooked in a "Cataplana" with a mixture of fish and shellfish.

Conquilhas no Tacho - Cockles together with onions, bay leaves and garlic, and cooked in a clay earthen pot on the stove.

Frade de Lavra - A salad of boiled beans, eggs and prawns.

Risotto de Camarão na Abóbora-Menina - A rice dish prepared with boiled shrimps and oven cooked pumpkin.

Risotto de Gambas com Cogumelos Frescos - Another rice dish of boiled shrimps mixed with fresh sliced mushrooms.

Saladinha de Mexilhão - Chopped salad with mussels.

Santola à Maneira de Chef -
The cooked meat of the crab is removed from its shell and served shredded in a mixture of herbs and condiments.

Santola Recheada á Algarvia -
The cooked meat of the crab is removed from its shell and served shredded in a mixture of herbs and condiments.

Tesouras do Mar - Shellfish and fish with tomatoes, peppers, and baked in foil in the oven.

Xarém de Conquilhas à Olhanense - A basic food dish of corn flour with Cockles.