Marinha Grande

This traditional dish, deeply rooted in fishing communities in the municipality, reflects the abundance of fresh fish from the Atlantic coast. Caldeirada is a rich stew, prepared with various types of fresh fish, such as dogfish, conger eel, and monkfish, slow-cooked with potatoes, tomatoes, peppers, and a blend of aromatic herbs. Its preparation in a clay pot allows the flavors to meld, resulting in a robust and comforting dish that celebrates the territory's connection to the sea.

Considered a classic of coastal cuisine, Marinha Grande's Seafood Rice is a delicacy that highlights the freshness of seafood products. Prepared with medium-grain Carolino rice, it is enriched with a generous variety of local shellfish, such as shrimp, clams, mussels, and lobster, cooked in an aromatic broth. This dish, vibrant in color and flavor, is a testament to the region's marine richness and the art of transforming it into flavorful dishes shared within the community.

Eels are a distinctive element of local gastronomy, particularly associated with areas closer to rivers and lagoons, such as the Praia da Vieira area. Caught in coastal and estuarine waters, they are prepared in various ways, with the most popular being fried, typically crispy on the outside and tender on the inside, or stewed, in rich and aromatic stews with potatoes and bread. This dish reflects a tradition of utilizing aquatic resources specific to the local ecosystem.