Portuguese and Spanish Cuisine for Everyone!

Portuguese and Spanish cuisines share many similarities, but also have distinct differences. Key ingredients in these cuisines include seafood, fish, olive oil, cheeses, and wines.
Seafood and fish play a central role in both Portuguese and Spanish cooking.
Signature dishes include paella, a rice dish with seafood and vegetables, and bacalhau, made from dried salted cod.
Olive oil is a staple in Portuguese and Spanish kitchens, used for cooking, frying, and dressing salads. Olives are also very popular and often served as appetizers.
Cheeses are another important component, with Manchego in Spain and Azorean cheese in Portugal being the most famous.
Wines are integral to meals or served as an aperitif. Portugal is known for Port wine, while Spain is famous for Rioja.
In Spanish cuisine, tapas—small snacks often paired with wine—are especially popular. Common tapas include cheese or meat croquettes, garlic shrimp, and tortilla de patatas (Spanish potato omelette).
Portuguese specialties include caldo verde (a cabbage and potato soup) and cozido, a meat and vegetable stew.
In summary, Portuguese and Spanish cuisines offer a rich variety of traditional, flavorful dishes deeply connected to their cultures. Many of these recipes are aromatic and full of taste—perfect to try whether at home or while visiting Portugal or Spain.

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