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Description

The sea and its products are constantly present in Azorean cuisine. A great variety of fish gives origin to many delicious recipes, such as the famous fish broths and fish stews of Graciosa, Terceira and Pico, and the octopus cooked in red wine of Faial and São Miguel. Seafood is also very popular, namely the clams of Caldeira da Fajã de Santo Cristo, in São Jorge, or the limpets with special Afonso sauce, in Faial. Grilled limpets are also often requested, as well as slipper lobsters, spider crabs, crabs and whelks.

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Portugal

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