• ‘The prawns and clams are things of beauty': a culinary trip to the Algarve

    13 days ago - By The Guardian

    From the markets of Olhão and traditional stew in Faro to fine dining in a five-star hotel, local food writer Célia Pedroso takes us on a taste tour of Portugal's south coast The dish comes to the table topped with generous amounts of garlic and coriander, in a sauce of olive oil and clam juice, ripe for mopping with the slices of rustic bread in the basket. The scene before us couldn't be brighter. I don't mean the immense blue of the waters of Ria Formosa, but this fragrant plate of clams a Bulhão Pato in the foreground. Although originally created in downtown Lisbon for 19th-century...
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