Almejas en salsa verde are the Basque Country’s green-jacketed clams: steamed open in a parsley-loaded sauce of garlic, white wine and olive oil, lightly thickened so it clings to every shell. The salsa verde...

Almendrados are Spain’s ancient almond cookies — chewy, fragrant and naturally gluten-free, with a lineage running back through Moorish Spain, when almonds first became the soul of Iberian confectionery. The recipe is almost monastic:...

Salpicón de marisco — Spanish seafood salad — is what Spain’s coastal bars serve when summer demands something cold, briny and bright: crab, prawns and mussels tossed with crisp peppers and spring onion in...

Almejas con chorizo is the Spanish surf-and-turf logic at its finest: sweet, briny clams steamed open in a broth that smoky chorizo has already colonized with its paprika-red oils. Two loud ingredients, one very...

These are Portuguese clams in white wine with a twist of smoked paprika — a warmer, smokier cousin of the classic amêijoas à Bulhão Pato (whose purist garlic-and-cilantro recipe is also on the site)....

Chestnut soup runs deep in Trás-os-Montes, my family’s region — where chestnut groves shaped whole villages, and where the magusto (the November chestnut roast) is still practically a holiday. Before potatoes crossed the Atlantic,...

Some days the craving for home arrives with tides and salt attached. Growing up, my mother and grandmother’s seafood stew was the dish of special Sundays — mussels, shrimp and firm white fish simmered...

Arroz de marisco regularly makes lists of the seven wonders of Portuguese food, and one pot explains why: rice simmered in a garlicky tomato broth until plump, then crowned with shrimp, mussels, clams and...

Salada russa — Portugal’s take on the Russian Olivier salad — is the creamy, diced-vegetable salad that no Portuguese summer table, barbecue or festa buffet is complete without. Ours adds tuna, because of course...

Caldeirada de bacalhau applies the great Portuguese fisherman’s-stew method to the king of fish: salt cod layered raw with potatoes, onions, tomatoes and peppers, doused with olive oil and white wine, and left to...