Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences.

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 chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley.

Lunch, often lasting over an hour is served between noon and 2 o’clock or between 1 and 3 o’clock, and dinner is generally served late, around or after 8 o’clock. There are three main courses, with lunch and dinner usually including soup.

A common soup is caldo verde with potato, shredded kale, and chunks of chouriço (chorizo) sausage. Among fish recipes, salt cod (bacalhau) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard.

There is also a wide variety of cheeses made from cow, sheep or goat’s milk or even mixture of different kinds of milk. The most famous are queijo da serra from the region of Serra da Estrela, São Jorge cheese from the Portuguese island of São Jorge, and Requeijão

Source : wikipedia

Seafood on the “Cataplana”