Lingueirão, also known as Lengueirão or Longueirão, is delicious in a feijoada or as "Arroz de Lingueirão" The shells with a striking resemblance to an old “cut-throat” razor can be found all over the sandy beaches of the Eastern Algarve.
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Lingueirão
Razor clam, razor fish, giant razor (Ensis siliqua)
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Arroz de Marisco
Rice with clams, prawns and crayfish - a signature dish of the Portuguese cuisine
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Berbigão
Cockle (Cerastoderma edule)
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Camarão Grande
Tiger prawn (Penaeus monodon)
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Caranguejo
Crab (Carcinus mediterraneus)
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Carpaccio de Polvo
Octopus carpaccio, thin slices of the octopus tentacles
This dish was served in the excellent Restaurant "Pezinhos na Arreia" in the village Praia Verde on the Ria Formosa of the Algarve, located between Tavira and Vila Real de Santo António.
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Chocinhos fritos
Small cuttlefish, fried in olive oil with garlic
Attention if they are prepared with their ink!
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Choco
Cuttlefish (Sepia officinalis)
Choco (Sepia officinalis) is the common cuttlefish, well-known provider of ink as well as of the cuttlefish bone familiarly seen in birdcages. It is caught in the Ria Formosa using toneiras, lead baits studded with hooks that the fishermen drag along the ground.
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Conquila
Bean clam, wedge shell (Donax trunculus, Donax vittatus)
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Espetada de Lulas
Pieces of squid and shrimps grilled on the spit
Restaurante e Marisqueira "A Lagoas" in Sta. Bàrbara de Nexe, municipality of Faro, Algarve
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Lagosta
Crayfish (palinurus vulgaris)
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Lagostim
Norway lobster, langoustine (Nephrops norvegicus)
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Lapa
Limpet (Patellidae), there habitat being the islands of Madeira and the Azores in the Atlantic Ocean
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Lavagante
European lobster (Homarus gammarus)
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Lula
Squid (Loligo vulgaris)
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Lulas recheados
Stuffed squid
Restaurant "Faz Gostos" in the historical old town of Faro, capital of the Algarve
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Mariscada
Seafood dish with a selection of boiled brown crab, prawns, clams, sea snails, spider crab, lobster or crayfish and raw oysters, ...
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Mexilhão
Blue mussel (Mytilus edulis)
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Ostras
Oysters (Crassostrea angulata)
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Ouriços-do-mar
SEa urchin (Echinus esculentus)
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Percebe
Barnacle (Pollicipes pollicipes), served in Marisqueiras in the Algarve as seasonal delicacy
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Polvo
Octopus (Octopus vulgaris),
Polvo (Octopus vulgaris), the common octopus, encloses its innards in a hood and has eight tentacles that are nice as a salad or in caldeirada and truly superb when baked in the oven. In the Algarve,the village Sanra Luzia on the Ria Formosa near Tavira is known as "Capital do Polvo" , i.e. the capital of the octopus.
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Polvo à Lagareiro
Octopus in the style of the Oil Miller
A very popular dish, where the parts of the octopus, braised in a lot of olive oil with garlic and omions, is served with potatoes or sweet potatos.
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Polvo Assado no Forno
Octopus baken in the oven
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Pota
Flying squid (Ptodarodes sagittatus)
Pota (Ptodarodes sagittatus), the flying squid, is what you get, sliced into rings and deep-fried, when you have ordered calamares. These squid are caught in huge quantities out at sea in drag nets. Since they have less flavor and flesh a lot tougher than the common squid, they are consequently a lot cheaper.
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Salada de Polvo
Octopus salad
Restaurante "O Capelo" in Santa Luzia on the Ria Formosa, the so called "Capital do Polvo" of the Algarve
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Santola
European spider crab (Maja squinado)
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Sapateira
Brown crab (Cancer pagurus)
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Vieira
Scallop (Pecten maximus)
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Xarém com conquilhas
Maize porridge with mussels, a culinary heritage from the Moorish period
Xarém, a dish made from maize-meal, fish, shellfish and herbs, is a delicious reminder of the Algarve’s Moorish past.
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