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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":524,"pronunciation":554,"substitutions":555,"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"region":577,"baseServings":471,"prepMinutes":578,"cookMinutes":436,"difficulty":579,"course":580,"diet":582,"mainIngredients":585,"images":586,"keywords":596,"publishedAt":602,"updatedAt":602,"authorSlug":603,"summary":604,"localeSlug":572,"alternates":605},[394,397,400,403,406],{"answer":395,"question":396},"Malandrinho translates roughly as \"a bit naughty\" and describes rice cooked loose and wet rather than dry. Tilt the pot and the rice should slide as a ripple, and a spoonful should carry broth with it rather than mounding. If it holds its shape like risotto, you have gone too far and should add more hot stock.","What does malandrinho mean and how soupy should the rice be?",{"answer":398,"question":399},"Yes, though the broth will be noticeably shallower because frozen shellfish rarely comes with the heads and shells that make the stock. Compensate by using bottled clam juice or a good fish stock as the base, and add frozen mussels or clams only in the last two minutes since they are usually pre-cooked and will turn rubbery with any longer.","Can I use frozen seafood?",{"answer":401,"question":402},"Paella is Valencian, cooked flat and wide in a shallow pan until the rice is dry and a toasted crust called socarrat forms underneath, and it is never stirred. Arroz de marisco is Portuguese, cooked in a deep pot, stirred, and served deliberately soupy so you eat it with a spoon. Different rice, different pan, different texture, different country.","What is the difference between arroz de marisco and paella?",{"answer":404,"question":405},"A clam that will not open after cooking was almost certainly already dead before it went in the pot. Check them raw: tap any open clam on the counter and discard it if it does not close. After cooking, throw away the ones that stayed shut rather than prying them open, and never judge freshness by smell alone once they are in a hot broth.","Why did my clams stay closed?",{"answer":407,"question":408},"Make the shellfish stock up to two days ahead and refrigerate it, or freeze it for three months — that is the slow part, and having it ready cuts the cooking down to about twenty-five minutes. The rice itself must be cooked to order. There is no way to hold a finished arroz de marisco without the grains swelling and the broth disappearing.","Can I make any of it ahead?",[410,411,412,413,414,415],"Buy shell-on prawns with the heads still attached. The heads carry the deepest flavour, and squeezing them into the stock pot is the single biggest upgrade you can make.","Use a short or medium grain rice — carolino if you can find it, otherwise Italian arborio or Spanish bomba. Long grain basmati stays separate and will not thicken the broth.","Purge clams in cold salted water for 30 minutes before cooking, changing the water once. Grit in the broth ruins the whole pot and cannot be fixed afterwards.","The finished rice should ripple when you tilt the pot and pour off a spoon in a loose stream. If it mounds, add more hot stock — it will keep drinking as it sits.","Coriander goes in off the heat, in quantity. Cooked into the broth it turns dull and grassy; stirred in at the end it is the smell that hits you when the lid comes off.","Never reheat the seafood with the rice. If you must warm leftovers, lift the shellfish out first, loosen the rice with stock, then return them for the last thirty seconds.","🦐","Arroz de marisco is what happens when a country decides rice should be eaten with a spoon. It is deliberately malandrinho — \"a bit naughty\", the Portuguese word for rice cooked loose and soupy — so the grains sit suspended in an orange, garlicky shellfish broth rather than absorbing it all. Prawns, clams and mussels go in near the end and stay just cooked, tomato and onion melt into the base, and a large handful of fresh coriander plus a hit of piri-piri goes in off the heat. It tastes of the sea, of a slow onion-and-olive-oil base, and of the shrimp shells you were about to throw away. The pot goes straight from stove to table and everyone eats out of it, which is not informality but the whole point: this rice waits for nobody.","Portugal is one of the largest rice eaters in Europe, and its rice cookery went in the opposite direction from Spain's. Where paella is dry, flat and crusted at the base, Portuguese rice dishes are wet, deep-potted and stirred. The country grows its own short-grain carolino in the river valleys of the Tejo, Sado and Mondego, a soft, starchy grain that gives up its starch readily and thickens the broth around it — exactly the wrong rice for paella and exactly the right one here. The vocabulary is precise: rice can be seco (dry), malandro (loose) or caldoso (soupy), and arroz de marisco is firmly in the last two.\n\nThe dish is most associated with the fishing towns of the Estremadura coast north of Lisbon, and with the Algarve, where the shellfish is whatever came in that morning. That is the honest structure of the recipe: it is a stock and a technique, not a fixed list. Clams, mussels, prawns, crab, spider crab, langoustines, cuttlefish — all appear, in whatever combination the day allows, and a version made with only prawns and clams is not a lesser version. What stays constant is the base of onion, garlic, bay and olive oil cooked down slowly, the tomato, the fresh coriander that southern Portugal uses where the rest of Europe would use parsley, and piri-piri chilies brought back from the old Portuguese routes in Africa.\n\nEating it is a communal business. The pot lands in the middle of the table, sometimes a heavy clay one, and people ladle from it in rounds because the broth thickens as it sits and the second helping is different from the first. Bread goes round to catch what the spoon misses, and shells pile up in a bowl in the middle. In restaurants it is almost always sold for a minimum of two people, which tells you everything about how it is meant to be served — and why leftovers are not really part of the plan.","This dish is built to be eaten immediately and does not keep well — the rice keeps drinking the broth in the fridge and the shellfish toughens on reheating. If you have leftovers, refrigerate for a single day, pick the shellfish out before warming the rice with extra hot stock, and stir the seafood back in for the last thirty seconds. Do not freeze it. Any stock you make beyond what the recipe needs freezes perfectly for three months and gives you a head start next time.",[421,422,423,424],"Builds a real stock from the prawn heads and shells in fifteen minutes, which is where nearly all the flavour of a good arroz de marisco actually comes from.","Gives the liquid-to-rice ratio for a properly loose result instead of leaving you with risotto by accident.","Adds each shellfish at the right moment, so clams open, mussels stay plump and prawns do not turn to rubber.","Works with whatever the fish counter has — the method is fixed, the shellfish list is not.",[426,427,428,429],"Large heavy pot or Dutch oven with a lid","Second saucepan for the stock","Fine sieve","Ladle",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},13,64,3,6,1300,40,540,[439],"Crusty bread for the broth, a green salad dressed only with olive oil and vinegar, and a cold bottle of vinho verde.",[441,444,447],{"name":442,"description":443},"Arroz de tamboril","The same brothy method built on chunks of monkfish tail instead of mixed shellfish, usually with a few prawns for the stock. Meatier, and a restaurant staple along the whole coast.",{"name":445,"description":446},"Arroz de lingueirão","Made with razor clams, common on the Algarve coast where they are dug at low tide. Cook them exactly as long as it takes them to open and no longer.",{"name":448,"description":449},"Arroz de marisco com sapateira","A brown crab is boiled, its meat and brown butter stirred through the base, and the shell cracked over the pot. Much richer, and the version worth ordering in a proper marisqueira.",[451,457,462,466,470,476,478,482,485,489,491,495,499,503,508,511,515,520],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"shrimp","shell-on prawns, heads attached","g","For the stock",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, halved","piece",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},2,"bay-leaf","bay leaves",{"qty":467,"name":468,"unit":469,"group":456,"noScale":8},1.5,"water","l",{"qty":471,"ref":472,"name":473,"unit":474,"group":475},4,"olive-oil","olive oil","tbsp","For the rice",{"qty":458,"ref":459,"name":477,"unit":461,"group":475},"large onion, finely chopped",{"qty":471,"ref":479,"name":480,"unit":481,"group":475},"garlic","garlic, finely chopped","clove",{"qty":458,"ref":483,"name":484,"unit":461,"group":475,"optional":8},"bell-pepper","red bell pepper, finely diced",{"qty":486,"ref":487,"name":488,"unit":455,"group":475},400,"tomato","ripe tomatoes, grated, or chopped tinned tomatoes",{"qty":458,"name":490,"unit":474,"group":475},"tomato paste",{"qty":492,"name":493,"unit":494,"group":475},100,"dry white wine","ml",{"qty":496,"ref":497,"name":498,"unit":455,"group":475},300,"rice","carolino or other short-grain rice",{"qty":458,"name":500,"note":501,"unit":502,"group":475},"piri-piri sauce or chili flakes","to taste — start low, finish at the table","tsp",{"qty":504,"ref":505,"name":506,"unit":455,"group":507},500,"clams","clams, purged in salted water","For the shellfish",{"qty":504,"ref":509,"name":510,"unit":455,"group":507},"mussels","mussels, scrubbed and debearded",{"qty":512,"ref":513,"name":514,"unit":455,"group":507,"optional":8},200,"squid","squid or cuttlefish, in rings",{"qty":458,"ref":516,"name":517,"unit":518,"group":519},"cilantro","fresh coriander, leaves and tender stems, chopped","cup","To finish",{"qty":521,"name":522,"unit":523,"group":519},null,"salt, black pepper and lemon wedges","to taste",[525,529,533,536,539,542,546,551],{"tip":526,"text":527,"title":528},"That pressing step is what turns weak pink water into real stock. Do not skip it.","Peel {qty:shrimp} of prawns, keeping the heads and shells and refrigerating the peeled tails. Put the heads and shells in a saucepan with the halved onion, bay leaves and water, bring to the boil and press the heads against the side of the pan with a wooden spoon to squeeze out the orange juices.","Peel the prawns and build the stock",{"text":530,"title":531,"timerSeconds":532},"Simmer the stock for 15 minutes, no longer — shells turn bitter with extended boiling. Strain through a fine sieve, pressing the solids firmly, and keep the stock hot on a back burner. You should have around 1.3 litres of deep orange liquid.","Simmer and strain",900,{"text":534,"title":535,"timerSeconds":452},"In a wide heavy pot, warm the olive oil and cook the onion, garlic and red pepper over medium-low heat for 10 minutes, until the onion is soft, sweet and just beginning to turn gold. Stir in the tomato paste and cook another minute until it darkens from red to rust.","Make the refogado",{"text":537,"title":538,"timerSeconds":437},"Add the grated tomatoes and cook for 8–10 minutes over medium heat, stirring now and then, until the mixture pulls away from the base of the pan and you can see olive oil separating and pooling at the edges. That separation is the signal the base is ready.","Cook down the tomato",{"text":540,"title":541},"Pour in the wine and let it bubble away for a minute. Stir in {qty:rice} of rice and turn it in the base for 1 minute until every grain is coated and glossy, then add all the hot stock and the piri-piri, season with salt and bring to a steady simmer.","Toast the rice and add the stock",{"text":543,"title":544,"timerSeconds":545},"Cook uncovered at a lively simmer for 12 minutes, stirring every couple of minutes so nothing catches. The rice should still be surrounded by plenty of visibly loose broth — it will look too wet at this stage, which is correct.","Simmer the rice loose",720,{"tip":547,"text":548,"title":549,"timerSeconds":550},"Discard any clam or mussel that stayed shut after cooking.","Tip in the clams and squid, cover, and cook for 3 minutes. Add the mussels and cook covered for 2 minutes more, until the shells have opened. Finally scatter in the peeled prawns, cover and give them 2 minutes — they are done the moment they curl and turn opaque pink.","Add the shellfish in order",420,{"text":552,"title":553},"Pull the pot off the heat, stir in the coriander and taste for salt and heat — the broth should be well seasoned, since the rice mutes it. Let it stand 2 minutes with the lid on, then carry the pot to the table and ladle into deep bowls with bread and lemon.","Finish off the heat and serve","ah-ROHZ deh mah-REESH-koo",[556,560,564,568],{"note":557,"swap":558,"original":559},"Any starchy short grain works. Avoid parboiled or long-grain rice, which refuses to release the starch that thickens the broth.","Arborio, carnaroli or bomba","Carolino rice",{"note":561,"swap":562,"original":563},"Frozen shellfish is already cooked, so add it in the last two minutes purely to heat through. Add a splash of bottled clam juice to the stock to make up for lost flavour.","Frozen shell-on mussels, or double the prawns","Fresh clams and mussels",{"note":565,"swap":566,"original":567},"The heat should sit behind the seafood, not in front of it. Portuguese tables usually keep the bottle out so people can push it further themselves.","A pinch of chili flakes, or a fresh red chili sliced into the base","Piri-piri",{"note":569,"swap":570,"original":571},"It is a real change of character rather than a like-for-like swap — the dish becomes northern Portuguese in accent — but it is far better than skipping the herb entirely.","Flat-leaf parsley","Fresh coriander","arroz-de-marisco","Arroz de Marisco (Portuguese Soupy Seafood Rice)","Arroz de Marisco","Arroz de marisco","portugal","Estremadura and the Algarve",30,"medium",[581],"main",[583,584],"pescatarian","dairy-free",[497,453,505,509,487],[587,590,592,594],{"alt":588,"src":589},"Deep pot of soupy orange seafood rice with open clams, mussels and prawns and chopped coriander","\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-1x1.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-4x3.jpg",[597,598,599,505,509,600,601],"arroz de marisco","seafood rice","portuguese rice","shellfish stock","soupy rice","2026-08-19","dishroute-kitchen","Rice cooked loose and brothy in shellfish stock with tomato, garlic and coriander, packed with clams, mussels and prawns, and carried to the table in the pot it cooked in.",{"en":606},"\u002Frecipe\u002Farroz-de-marisco",{"items":608,"total":685,"page":458,"limit":890,"hasMore":891},[609,619,649,679,715,744,773,805,833,863],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"region":577,"baseServings":471,"prepMinutes":578,"cookMinutes":436,"difficulty":579,"course":610,"diet":611,"mainIngredients":612,"images":613,"keywords":618,"publishedAt":602,"updatedAt":602,"authorSlug":603},[581],[583,584],[497,453,505,509,487],[614,615,616,617],{"alt":588,"src":589},{"alt":588,"src":591},{"alt":588,"src":593},{"alt":588,"src":595},[597,598,599,505,509,600,601],{"slug":620,"title":621,"shortTitle":622,"nativeName":622,"countrySlug":576,"region":623,"baseServings":471,"prepMinutes":578,"cookMinutes":578,"restMinutes":624,"difficulty":579,"course":625,"diet":626,"mainIngredients":627,"images":631,"keywords":641,"publishedAt":648,"updatedAt":648,"authorSlug":603},"bacalhau-a-bras","Bacalhau à Brás (Salt Cod with Eggs and Potatoes)","Bacalhau à Brás","Lisbon",1440,[581],[583],[628,629,630,459],"white-fish","eggs","potato",[632,635,637,639],{"alt":633,"src":634},"Plate of bacalhau à Brás — creamy eggs with flaked salt cod and shoestring potatoes, topped with parsley and black olives","\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-1x1.jpg",[642,643,644,645,646,629,647],"bacalhau","salt cod","portuguese cod","bacalhau à brás","lisbon","batata palha","2026-08-18",{"slug":650,"title":651,"shortTitle":652,"nativeName":652,"countrySlug":576,"region":653,"baseServings":471,"prepMinutes":654,"cookMinutes":654,"restMinutes":655,"difficulty":656,"course":657,"diet":659,"mainIngredients":660,"images":663,"keywords":673,"publishedAt":602,"updatedAt":602,"authorSlug":603},"bifana","Bifana (Portuguese Marinated Pork Sandwich)","Bifana","Lisbon and the Alentejo",20,480,"easy",[658,581],"street-food",[584],[661,479,464,662],"pork-shoulder","paprika",[664,667,669,671],{"alt":665,"src":666},"Crusty roll filled with thin slices of marinated pork, sauce soaking into the bread","\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-1x1.jpg",[650,674,675,676,677,678],"pork sandwich","portuguese street food","garlic white wine marinade","papo seco","vendas novas",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":576,"region":684,"baseServings":685,"prepMinutes":578,"cookMinutes":686,"restMinutes":687,"difficulty":579,"course":688,"diet":691,"mainIngredients":693,"images":698,"keywords":708,"publishedAt":602,"updatedAt":602,"authorSlug":603},"broa-de-milho","Broa de Milho (Portuguese Corn and Rye Bread)","Broa de Milho","Broa de milho","Minho and Trás-os-Montes",10,50,180,[689,690],"bread","side",[692,584],"vegan",[694,695,696,697],"cornmeal","rye-flour","flour","yeast",[699,702,704,706],{"alt":700,"src":701},"Round domed corn loaf with a thick cracked flour-dusted crust, one wedge cut to show dense yellow crumb","\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-1x1.jpg",[709,710,711,712,713,714],"broa de milho","portuguese corn bread","maize flour","rye bread","minho","caldo verde bread",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":576,"region":720,"baseServings":471,"prepMinutes":654,"cookMinutes":721,"difficulty":656,"course":722,"diet":724,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":648,"updatedAt":648,"authorSlug":603},"caldo-verde","Caldo Verde (Portuguese Green Soup)","Caldo Verde","Caldo verde","Minho",35,[723],"soup",[584,725],"nut-free",[630,727,479,472],"cabbage",[729,732,734,736],{"alt":730,"src":731},"Bowl of caldo verde with thin ribbons of greens, creamy potato broth and seared chouriço coins","\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-1x1.jpg",[739,740,741,742,743,713],"caldo verde","portuguese soup","kale soup","potato soup","chouriço",{"slug":745,"title":746,"shortTitle":747,"nativeName":747,"countrySlug":576,"region":748,"baseServings":471,"prepMinutes":749,"cookMinutes":750,"difficulty":579,"course":751,"diet":752,"mainIngredients":753,"images":757,"keywords":767,"publishedAt":602,"updatedAt":602,"authorSlug":603},"francesinha","Francesinha (Porto Sandwich in Beer Sauce)","Francesinha","Porto",25,45,[581],[],[754,755,487,756],"ham","cheddar","chorizo",[758,761,763,765],{"alt":759,"src":760},"Francesinha sandwich under melted cheese, flooded with red beer sauce and ringed with fries","\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-1x1.jpg",[745,768,769,770,771,772],"porto","portuguese sandwich","beer sauce","melted cheese","steak sandwich",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":576,"region":623,"baseServings":778,"prepMinutes":779,"cookMinutes":780,"restMinutes":687,"difficulty":781,"course":782,"diet":784,"mainIngredients":786,"images":789,"keywords":799,"publishedAt":602,"updatedAt":602,"authorSlug":603},"pastel-de-nata","Pastel de Nata (Lisbon Custard Tart)","Pastel de Nata","Pastel de nata",12,60,15,"hard",[783],"dessert",[785],"vegetarian",[696,787,788,629],"butter","milk",[790,793,795,797],{"alt":791,"src":792},"Portuguese custard tarts with blistered dark caramelised tops and flaky spiralled pastry shells, dusted with cinnamon","\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-1x1.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-4x3.jpg",[800,801,802,803,646,804],"pastel de nata","portuguese custard tart","pasteis de belem","laminated pastry","egg tart",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":576,"region":810,"baseServings":471,"prepMinutes":654,"cookMinutes":780,"restMinutes":578,"difficulty":656,"course":811,"diet":814,"mainIngredients":815,"images":816,"keywords":826,"publishedAt":602,"updatedAt":602,"authorSlug":603},"peixinhos-da-horta","Peixinhos da Horta (Portuguese Battered Green Beans)","Peixinhos da Horta","Peixinhos da horta","Lisbon and central 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