8 Portuguese Dishes That Are Better Than Paella (But No One Talks About Them)

Why the Comparison?
Everybody knows paella—the Spanish rice blockbuster. Meanwhile, Portugal’s cuisine sits unfairly in the shadows, overshadowed by that saffron showstopper. The truth? Portuguese gastronomy brims with hearty stews, fresh seafood, and sweet pastries that can easily rival Spain’s biggest hits. Below are 8 homegrown Portuguese dishes that deserve international recognition—and definitely your taste buds’ attention—whether you’re breezing through Lisbon or road-tripping the rugged Algarve coast.

Craving More Travel & Culture Reads?
– They Don’t Work 24/7: 5 Vacation Customs in Europe That Drive Americans Crazy
– 7 Dress Code Shocks Americans Face in Italy

1. Arroz de Marisco (Seafood Rice)

Why It’s Better Than Paella

Spain has paella, sure, but Portugal counters with arroz de marisco—a soupy, deeply flavored seafood rice. It’s packed with shrimp, clams, mussels, sometimes even lobster, simmered in a rich stock. Unlike paella’s drier texture, this Portuguese gem is saucier, letting the seafood essence soak into each grain.

Where to Find It

• Coastal towns from Aveiro to Setúbal, or classic Lisbon restaurants near the waterfront.
• Many spots serve it for two or more people—a communal pot you ladle onto plates.

Pro Tip

Ask if they use tomate and piri-piri sauce for an extra kick. Don’t be shy about dunking bread into that glorious broth.

Bottom Line
If you love paella’s concept but want something more briny and soupy, arroz de marisco hits the mark—no dryness, all flavor.

2. Bacalhau à Brás

Why It’s Underrated

Bacalhau (salted cod) is iconic in Portugal, with over 365 recipes. Bacalhau à Brás merges shredded cod, onions, matchstick fries, and scrambled eggs into a luscious, salty-smooth concoction. Spain also has bacalao dishes, but few carry the pure comfort of à Brás.

What Makes It Special

• Texture: Crisp fries contrast the fluffy eggs, blending with the cod’s salty punch.
• Ease: It’s a no-fuss meal—mom-and-pop taverns or fancy Lisbon eateries alike serve it.
• Garnish: Olives often top it off, adding a briny pop.

Pro Tip

Pair it with a crisp Vinho Verde to cut through the savory richness. Each bite becomes a bright, salty delight.

Bottom Line
Yes, Spanish bacalao dishes exist. But bacalhau à Brás is a wholly Portuguese comfort staple—egg, potato, cod synergy you’ll crave long after you leave.

3. Francesinha (Porto’s Meaty Monster)

Why It’s Ignored on the Global Stage

People talk about Spanish bocadillos or even the French croque-monsieur. Meanwhile, Portugal’s francesinha remains a best-kept secret—basically a layered meat sandwich drenched in a spicy beer-tomato sauce. It’s massive, saucy, and decadent.

Inside the Dish

• Layers: Ham, sausage, roast beef, or steak slices, plus melty cheese on top.
• Sauce: A beer-based gravy with tomato, sometimes piri-piri.
• Accompaniment: Typically served with fries—perfect for dunking.

Pro Tip

Porto’s Café Santiago or Bufete Fase are iconic spots. Ask for extra sauce if you love sopping bread in meaty gravy goodness.

Bottom Line
Forget the Spanish “montaditos.” Francesinha is the nuclear bomb of sandwiches—one meal can keep you satisfied for a day, and it’s distinctly Portuguese.

4. Caldo Verde (Green Soup)

Why Everyone Should Know It

Spanish gazpacho is globally famous, but caldo verde—Portugal’s simple kale-and-potato soup—remains overshadowed. It’s soul-warming, perfect for winter or as a dinner starter year-round.

Key Elements

• Collard greens/kale: Shredded finely for that distinct texture.
• Potato-based broth: Creamy but still light, sometimes with onion or garlic.
• Chouriço slices**:** Typically added for smoky depth.

Pro Tip

Enjoy it with crusty bread and a drizzle of olive oil. Each spoonful captures Portugal’s rustic charm.

Bottom Line
Yes, Spain has gazpacho and crema catalana, but for a comforting national soup, caldo verde is top-tier Portuguese. It deserves just as much hype.

5. Sardinhas Assadas (Grilled Sardines)

Why Spain Gets the Credit

Spain has coastal fish traditions, from Andalusia’s espeto to the Basque region. But Portugal goes wild for sardinhas assadas, especially during summer festivals in Lisbon. Tourists often see “grilled sardines” in both countries and assume it’s a Spanish thing—missing Lisbon’s entire sardine fest culture.

Portuguese Brilliance

• Santo António festivals: Streets fill with charcoal grills, fresh sardines sizzling, locals munching them on bread slices.
• Simple seasoning: Usually just salt, letting the fish’s natural ocean flavor shine.
• Cultural significance: Sardines are an emblem of summer celebrations—no Spanish city does sardine mania quite like Lisbon.

Pro Tip

Eat them with your hands—pull the flesh off the bones onto a slice of bread. Pair with a chilled vinho verde.

Bottom Line
Yes, Spanish coastal towns grill fish. But Lisbon’s sardine mania is a full-blown cultural phenomenon. No wonder the city’s sardine souvenirs are as iconic as paella postcards in Spain.

6. Pastel de Nata (Custard Tart)

Why It’s a Hidden Crown Jewel

Spain might push crema catalana or flan, overshadowing the global fame of Portugal’s pastel de nata. Americans see “custard tarts” in a Spanish café window, not realizing the original egg-custard pastry hails from Lisbon’s Belém district, created by monks centuries ago.

The Lisbon Classic

• Flaky pastry: Crisp layers holding a creamy egg custard center.
• Caramelized top: Lightly burned spots add texture and flavor.
• Variations: Some dust with cinnamon or powdered sugar.

Pro Tip

In Lisbon, try Pastéis de Belém (the rumored original) or Manteigaria—both brilliant. Best devoured warm from the oven.

Bottom Line
Yes, Spanish flan is decent, but pastel de nata is a sweet bomb of Portuguese genius that every dessert lover must taste—forget the crema catalana hype.

7. Cozido à Portuguesa (Hearty Meat Stew)

Why It’s Overlooked

Spanish cocido or fabada from Asturias get mention in travel guides. Meanwhile, cozido à portuguesa—a robust stew of meats and veggies—gets less global press. Yet it’s a staple in Portuguese grandmas’ kitchens, reflecting the country’s rustic bounty.

Stew Ingredients

• Varied meats: Pork, beef, chicken, chouriço, and blood sausage.
• Vegetables: Potatoes, carrots, cabbage, turnips—regional variations exist.
• Communal: Typically served family-style in big platters.

Pro Tip

Look for local taverns offering cozido on special days—often weekends. It’s a comfort meal best enjoyed with friends or family.

Bottom Line
Yes, Spanish stews get the limelight, but cozido is Portugal’s answer—hearty, meaty, and showcasing the farm-to-table tradition so beloved in rural areas.

8. Piri-Piri Chicken (Frango piri-piri)

Why People Think It’s Spanish

In some Spanish markets, “piri-piri” sauce appears, leading travelers to assume it’s a Spanish marinade. In reality, Portugal developed this chili-based sauce (influenced by African colonies), culminating in the lip-smacking frango piri-piri.

The Real Kick

• Spicy marinade: Chilis, garlic, lemon, and oil.
• Grilled chicken: Crisp skin, tender meat, vibrant flavor.
• African-Portuguese fusion: A byproduct of Portugal’s colonial history in Angola/Mozambique.

Pro Tip

Find churrasqueiras or local grills offering fresh piri-piri chicken. Spice levels vary—ask for more heat if you dare.

Bottom Line
Yes, some Spanish grocery shelves carry piri-piri sauce, but that chili punch is purely Portugal’s hallmark, blending African peppers with Iberian grilling traditions.

Conclusion: Let Portugal’s Culinary Treasures Shine

From arroz de marisco to the sweet delight of pastel de nata, Portugal’s table is overflowing with gems that could easily stand tall beside Spain’s paella or tapas. These dishes show that Portuguese cuisine isn’t a little sibling—it’s a proud culinary powerhouse steeped in maritime exploration, African influences, and old-world tradition. Next time someone equates Iberian cooking purely with paella or flan, do Portugal a favor: mention the francesinha sandwich or a bacalhau recipe that’ll blow them away. After all, the real tastes of Lisbon, Porto, and beyond deserve the same worldwide spotlight Spain enjoys.

Pro Tip
If you’re traveling to Portugal, plan regional food tours—Porto for francesinha, Lisbon for sardines or pastel de nata, Algarve for piri-piri chicken. You’ll see how each corner contributes a distinct flavor profile, overshadowed no more by Spanish heavyweights. Viva Portugal—taste the difference, and never again let paella steal the Iberian show unopposed!