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Open cataplana Closed cataplana Clams in a cataplana. A cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular in the country's Algarve region. [1] The cataplana is also the name of a typical dish of Algarve region as well as a Portuguese item of cookware used to make the dish and a method of cooking using it.
Portuguese cuisine is famous for seafood. [ citation needed ] The influence of Portugal 's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers ), black pepper and white pepper , as well as cinnamon , vanilla , clove , cumin , allspice and saffron .
The oldest known book on Portuguese cuisine (Portuguese: Cozinha portuguesa), entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others. [1] Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. [2]
It can also refer to the ingredients and recipe itself. Cast-iron cookware – typically seasoned before use [14] Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region. [15] Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish; Fideuà – Seafood dish from Valencia, Spain, similar to paella but with noodles instead of rice; Halabos – Filipino process of cooking shrimp, crab, lobster, or fish
1. Heat the broth in a 2-quart saucepan over medium-high heat to a boil . Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Baccalà alla lucana, traditional recipe from Basilicata. Bacalaíto – Seafood dish from Puerto Rico; Bacalhau à Brás – Portuguese salt cod dish; Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal; Bacalhau à Zé do Pipo – Bacalhau casserole; Bacalhau com natas – Salt cod casserole; Bacalhau com todos
Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per ...