Bizarre Foods Delicious Destinations
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Snail risotto is made even better with shrimp and squid-ink fat at the Snail Festival in Loures, Portugal.
Traditionally prepared steamed snails with turmeric, ham and herbs at the Snail Festival.
Freshly cooked octopus ready for slicing at the Blue Dolphin in São Lourenco.
Ramirez Cannery quality controller Mario Araujo tries to tell me that 6 filets fit into that itty-bitty can.
Stellar steamed whelks (spiny dye-murex) are one of the highlights at Ramiro Restaurant in Lisbon.
Witches lobsters (aka sea locusts) are also superbly steamed at Ramiro Restaurant.
Fresh langoustine at Ramiro Restaurant in Lisbon.
Andrea Smith and I sample Portuguese cured ham at a "secret" market in Lisbon. Half the price of Spanish iberico and just as good.
Cabidela de frango — chicken stewed in its own blood with rice — is a specialty at Tasca do João in Lisbon.
Andrea Smith and I take a brief respite while dining at Tasca do João.
Bijou sandwiches of bacalhau and escabeche at Vitor Claro in a market called Mercado da Ribeira.
Rodrigo Meneses and I at Mercado da Ribeira in Lisbon.
Rodrigo Menesis and I explore the Lisbon food scene.
Rodrigo Menesis and I at the Snail Festival in Loures, Portugal.
Toza Almeida and I harvest percebes (gooseneck barnacles) along the Portuguese coast.
I get really excited harvesting percebes in São Lourenco.
This fish is called a safio in Portugal; it’s also known as the European conger.
Mena Almeida and I dine at her home by the sea in São Lourenco, near Lisbon.
A decent day's snail haul at a farm in Loures, Portugal.
Bizarre Foods: Lisbon Pictures
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Lisbon's Secret Market 02:24
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