Sharing the Iberian Peninsula as they do, Spain and Portugal have a common geography, history, and culinary influences. That makes their cuisines similar, though each bears its distinctions.
Both boast olives and olive oil and a wealth of seafood thanks to the peninsula’s lengthy Mediterranean and Atlantic coastlines. Both were influenced by Greeks, who introduced olives and wheat; Celts, who helped make pork a popular meat; and Moors and Berbers, who brought citrus fruit, artichokes, rice, almonds, and exotic spices like saffron. Starting with Columbus, New World explorers introduced such ingredients and peppers and tomatoes.
Whether visiting the countries or planning a meal at a restaurant featuring their cuisines, seek out the following specialties for a distinctive experience of Spanish cooking or Portuguese cooking.
Classic Dishes of Spanish and Portuguese Cooking
Açorda. Portugal’s classic soup features broth thickened with bread and beaten egg and seasoned with garlic. In coastal areas, shrimp or other seafood may be added.
Alioli. This smooth, rich sauce combines garlic, olive oil, breadcrumbs, and sometimes egg yolks. It accompanies all kinds of appetizers, entrees, and sides.
Bacalao or Bacalhau. Dried salt cod, soaked in water or milk to reconstitute it, then cooked in a wide variety of ways.
Chorizo or Chouriço. Although now a staple of virtually all Spanish-speaking countries, as well as Portugal where it is known as chouriço, this garlicky, paprika-spiced pork sausage probably traces its roots back to Estremadura in west-central Spain. Chorizo is enjoyed on its own sliced as a tapas offering and is also added to vegetables, beans, or eggs and such main courses as cocido and paella.
Cocido. This one-dish Spanish meal, known as cozido in Portugal, slowly simmers meats, poultry, or seafood with vegetables and broth in a large earthenware casserole, or olla. The most famous version is olla podrida.
Crema Catalana. “Catalan cream” is Spain’s answer to French crème brûlée, a rich egg custard chilled and topped with caramelized sugar.
Escalivada. Its name meaning “grilled,” this popular side dish is to Catalan Spain what ratatouille is to Provence. Eggplant, bell peppers, and onions are grilled, chopped, and tossed with olive oil, garlic, and salt and pepper.
Gazpacho. From Andalusia, a cold, thick soup of pureed tomatoes, garlic, sweet red peppers, olive oil, and vinegar, garnished with croutons, egg, onion, cucumber, and other embellishments.
Leche frita. “Fried milk,” a dessert of milk-and-egg custard, chilled until firm, then cut into squares or diamonds, coated with egg and breadcrumbs, and fried until crisp and golden.
Manchego. This firm, tangy cheese from La Mancha was originally made from sheep’s milk, though nowadays cow’s milk versions are also popular. It appears frequently among tapas, though it is also used in cooking and as a popular dessert with membrillo or fresh fruit.
Membrillo. Take quinces, bitter-tasting cousins of the apple, and cook them down to a puree with sugar and cinnamon, and the result is this jammy paste. Membrillo makes a popular dessert with Manchego cheese.
Olla Podrida. Literally “putrid pot,” a grand Spanish stew of game, sausage, pork, beef, pigs’ ears and tails, chicken, and vegetables.
Pa amb tomàquet. From Spain’s Catalan region, “bread with tomato.” Slices of rustic bread are slicked with olive oil, grilled, rubbed with garlic and fresh tomatoes, and then doused with more oil and sprinkled with salt and pepper.
Paella. Spanish short-grain rice simmered with olive oil, saffron, garlic, and onions and such embellishments as seafood, chicken, rabbit, beef, pork, ham or sausage, peas, peppers, tomatoes, and other vegetables.
Romesco. Throughout Catalan Spain, this spicy puree of hot and sweet peppers, tomatoes, almonds or hazelnuts, olive oil, and vinegar is served as a condiment with grilled meat, poultry, game, seafood, and vegetables.
Serrano. Spain’s great ham, literally “mountain-style,” comes from lean, muscular pigs, their meat dry-salted and air-cured for months. The thinly sliced raw ham may be used as a seasoning or enjoyed among tapas.
Sopa seca. The “dry soup” of northern Portugal fills a casserole with layers of leftover bread, meats, and vegetables, moistened with hot broth to make a satisfying main dish.
Tapas. Literally “lids,” a term for dozens of different hot and cold snacks served in Spanish bars. The name comes from the discs of bread that bartenders placed atop customers’ glasses of sherry, to keep dust and flies out. (Want to try tapas at home? Throw an easy tapas party!)
Tortilla. In Spain, this refers to a flat omelet, usually featuring sliced potatoes, eaten hot or cold cut into wedges.
Zarzuela. Traditional Spanish stew of seafood, tomatoes, garlic, onions, peppers, saffron, and white wine, sharing its name with a lighthearted form of operatic entertainment.
Have a great meal. And don’t forget the Spanish proverb, “Sopa y amor, lo primero lo major.” (Of soup and love, the first is best.)
Norman Kolpas - I've been writing about lifestyle topics–including food, travel, art, design, books, theater, and movies–since the ...
