Choco Frito, also known as fried cuttlefish, is a classic and beloved dish in Portuguese cuisine born in Setubal.
According to local legend, the choco frito recipe was created by a fisherman named Manuel Coutinho, who decided to leave the sea and open a tavern. Every morning, Manuel would go to the edge of the river Sado to buy fresh cuttlefish from other fishermen, which he would clean and cut into strips.
In his Tavern, he would rewash the cuttlefish, season it with a mixture of spices and herbs, and then fry it until it was crispy and golden brown.
As word of Manuel’s delicious snack spread, his Tavern gained fame, and Choco Frito became one of the most popular and typical dishes in Setubal’s gastronomy.
Whether you’re a seafood lover or simply looking to try something new and authentic in Portuguese cuisine, be sure to try Choco Frito and discover the delicious flavors of Setubal.
⭐️ Quick tip: Choco Frito in English is translated to fried cuttlefish.
Amêijoas or clams are often used in a variety of dishes, such as cataplana de marisco, a seafood stew, and amêijoas à bulhão pato, a dish made with clams, white wine, garlic, and parsley.
Clams can be found fresh or canned and are usually served as an appetizer or as part of a main course. They are a flavorful and nutritious addition to many dishes and are a great way to experience the delicious seafood prevalent in Portuguese cuisine.
Caracóis, or snails, are a famous and beloved dish in Portuguese cuisine. While they can be found on menus throughout the country, they are more commonly found in rural areas rather than in cities.
In the many areas, whether city or rural, it is not uncommon to see signs advertising the availability of snails with a picture of a happy-looking snail and the words “🐌 Há Caracóis” (meaning “we have snails”).
There are several ways to prepare caracóis, but they are most commonly served grilled or boiled. When grilled, the snails are seasoned with various spices and herbs and then cooked over an open flame until they are tender and flavorful.
When boiled, they are simmered in a pot of water or broth until they are tender and the flavors have melded.
🐌 Caracois are typically served as an appetizer or petisco, usually enjoyed during the summer season.
Choco Frito, also known as fried cuttlefish, is a classic and beloved dish in Portuguese cuisine born in Setubal.
According to local legend, the choco frito recipe was created by a fisherman named Manuel Coutinho, who decided to leave the sea and open a tavern. Every morning, Manuel would go to the edge of the river Sado to buy fresh cuttlefish from other fishermen, which he would clean and cut into strips.
In his Tavern, he would rewash the cuttlefish, season it with a mixture of spices and herbs, and then fry it until it was crispy and golden brown.
As word of Manuel’s delicious snack spread, his Tavern gained fame, and Choco Frito became one of the most popular and typical dishes in Setubal’s gastronomy.
Whether you’re a seafood lover or simply looking to try something new and authentic in Portuguese cuisine, be sure to try Choco Frito and discover the delicious flavors of Setubal.
⭐️ Quick tip: Choco Frito in English is translated to fried cuttlefish.
Amêijoas or clams are often used in a variety of dishes, such as cataplana de marisco, a seafood stew, and amêijoas à bulhão pato, a dish made with clams, white wine, garlic, and parsley.
Clams can be found fresh or canned and are usually served as an appetizer or as part of a main course. They are a flavorful and nutritious addition to many dishes and are a great way to experience the delicious seafood prevalent in Portuguese cuisine.
Caracóis, or snails, are a famous and beloved dish in Portuguese cuisine. While they can be found on menus throughout the country, they are more commonly found in rural areas rather than in cities.
In the many areas, whether city or rural, it is not uncommon to see signs advertising the availability of snails with a picture of a happy-looking snail and the words “🐌 Há Caracóis” (meaning “we have snails”).
There are several ways to prepare caracóis, but they are most commonly served grilled or boiled. When grilled, the snails are seasoned with various spices and herbs and then cooked over an open flame until they are tender and flavorful.
When boiled, they are simmered in a pot of water or broth until they are tender and the flavors have melded.
🐌 Caracois are typically served as an appetizer or petisco, usually enjoyed during the summer season.
