Why is the Portuguese cuisine so difficult to master?
As a Portuguese chef who has spent more than 30 years perfecting the art of Algarvean cuisine, I can tell you that cooking in Portugal is not just about following recipes—it’s about mastering an entire way of life. A recent article from The Portugal News (February 10, 2025), titled “Portuguese Cuisine is One of the Most Difficult to Master in the World,” perfectly captures why our food is so deceptively complex. Nowhere is this challenge more apparent than here in the Algarve, where the flavors of the sea, the land, and centuries of history come together in a delicate balance that only the most skilled chefs can truly master.
At my restaurant, Tasca Do Ricky in Faro, I have spent decades refining classic dishes of the Algarve, and I still find new ways to improve them every day. Algarvean cuisine is often mistaken for being “simple,” but anyone who has tried to perfect a Cataplana de Marisco or an Arroz de Marisco knows just how much skill is required.
The Challenge of Cooking with the Sea
The Algarve’s cuisine is deeply tied to the Atlantic, and cooking with seafood is an art form that takes years to master. Many traditional dishes rely on the freshest possible fish and shellfish, but freshness alone is not enough—preparing them correctly is where the real skill comes in.
Take Cataplana de Marisco, for example. This iconic Algarvean dish, cooked in a clam-shaped copper pot, requires precise layering of ingredients to ensure that every element—prawns, clams, monkfish, chorizo, and aromatic herbs—releases its flavor in perfect harmony. Too much heat, and the seafood becomes rubbery. Too little, and the flavors won’t develop properly. Timing is everything, and it takes years to get it just right.
Then there’s Polvo à Lagareiro—a dish of tender, oven-roasted octopus drizzled with garlicky olive oil. The difficulty here is in preparing the octopus so that it remains soft and flavorful without turning chewy. It requires the right boiling technique (some say adding a cork to the water helps), followed by the perfect roasting time to absorb the flavors of garlic, olive oil, and potatoes.
Mastering the Art of Algarvean Simplicity
One of the biggest misconceptions about Algarvean cuisine is that its dishes are simple. In reality, it takes years to understand how to balance flavors in a dish like Arroz de Marisco—a seafood rice dish packed with shrimp, clams, and mussels, all simmered in a rich, flavorful broth. The challenge lies in ensuring that the rice absorbs just the right amount of seafood essence without becoming mushy. The slow cooking process requires patience, as rushing it can result in a dish that lacks depth.
Even something as seemingly straightforward as Secretos de Porco Preto (Iberian black pork) requires precision. This cut of pork, known for its marbling and rich flavor, must be cooked at the perfect temperature to achieve a crispy outer layer while keeping the inside juicy and tender. Too much heat, and the fat burns; too little, and it won’t develop its signature succulence. The seasoning is minimal, relying on the natural quality of the meat, which means there is no room for error.
The Soul of Algarvean Cooking
What makes Algarvean cuisine so difficult to master is that it relies on instinct as much as skill. There are no shortcuts—no fancy sauces to cover up mistakes, no processed ingredients to make things easier. Every dish is a reflection of the land, the sea, and the traditions passed down through generations.
At Tasca Do Ricky, I have dedicated my life to honoring these traditions, and I know that true mastery of Algarvean cuisine is a lifelong journey. The flavors may seem simple, but achieving their perfection is anything but. And that is why Portuguese cuisine—especially here in the Algarve—is one of the most difficult in the world to master.
