•  Lingueirão


    Razor clam, razor fish, giant razor (Ensis siliqua)

    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.

  • Arroz de Marisco

    Arroz de Marisco

    Rice with clams, prawns and crayfish - a signature dish of the Portuguese cuisine
  • Berbigão


    Cockle (Cerastoderma edule)
  • Camarão Grande

    Camarão Grande

    Tiger prawn (Penaeus monodon)
  • Caranguejo


    Crab (Carcinus mediterraneus)
  • Carpaccio de Polvo

    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.

  • Chocinhos fritos

    Chocinhos fritos

    Small cuttlefish, fried in olive oil with garlic

    Attention if they are prepared with their ink!

  • 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.

  • Conquila


    Bean clam, wedge shell (Donax trunculus, Donax vittatus)
  • Espetada de Lulas

    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

  • Lagosta


    Crayfish (palinurus vulgaris)
  • Lagostim


    Norway lobster, langoustine (Nephrops norvegicus)
  • Lapa


    Limpet (Patellidae), there habitat being the islands of Madeira and the Azores in the Atlantic Ocean
  • Lavagante


    European lobster (Homarus gammarus)
  • Lula


    Squid (Loligo vulgaris)
  • Lulas recheados

    Lulas recheados

    Stuffed squid

    Restaurant "Faz Gostos" in the historical old town of Faro, capital of the Algarve

  • Mariscada


    Seafood dish with a selection of boiled brown crab, prawns, clams, sea snails, spider crab, lobster or crayfish and raw oysters, ...
  • Mexilhão


    Blue mussel (Mytilus edulis)
  • Ostras


    Oysters (Crassostrea angulata)
  • Ouriços-do-mar


    SEa urchin (Echinus esculentus)
  • Percebe


    Barnacle (Pollicipes pollicipes), served in Marisqueiras in the Algarve as seasonal delicacy
  • 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.

  • Polvo à Lagareiro

    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.

  • Polvo Assado no Forno

    Polvo Assado no Forno

    Octopus baken in the oven
  • 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.

  • Salada de Polvo

    Salada de Polvo

    Octopus salad

    Restaurante "O Capelo" in Santa Luzia on the Ria Formosa, the so called "Capital do Polvo" of the Algarve

  • Santola


    European spider crab (Maja squinado)
  • Sapateira


    Brown crab (Cancer pagurus)
  • Vieira


    Scallop (Pecten maximus)
  • Xarém com conquilhas

    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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