How to Host a Portuguese Petiscos Night
A make-ahead menu of Portuguese small plates for six to eight people, with a cooking timeline, drinks and table ideas. Portuguese tapas, done properly.
By Mesa de Portugal Kitchen · Updated · 3 min read
Petiscos are Portugal's small plates: the snacks you order with friends at a tasca and keep ordering until it's somehow become dinner. They're perfect for entertaining at home because most of them can be made ahead, and the table looks generous with very little effort.
The menu (for 6–8 people)
Choose five or six dishes, mixing hot and cold, fish and meat:
- Pastéis de bacalhau: shape them the day before
- Chouriço assado: flamed at the table, the showpiece
- Amêijoas à Bulhão Pato: ten minutes, last thing
- Croquetes de carne or rissóis de camarão: make and freeze ahead
- A board of Portuguese tinned fish, bread, olives and cheese
- Batatas a murro for something hearty
Timeline
- Two days before: soak the bacalhau. Make the croquetes or rissóis and freeze them.
- The day before: make and shape the pastéis de bacalhau and keep them in the fridge. Buy bread and clams.
- Morning: purge the clams in salted water and set the table.
- One hour before: air fry the croquetes and pastéis in batches and keep them warm in a low oven. Roast the potatoes.
- When guests arrive: open the tins, put out the bread and olives, and pour drinks.
- At the table: flame the chouriço, then cook the clams while everyone watches.
Drinks
Cold Vinho Verde, a jug of red, cold beer, and for after dinner, ginjinha or a glass of tawny Port. See our beginner's guide to Portuguese wine.
The table
Petiscos are shared, so put everything in the middle on mismatched plates and boards. Cork placemats and trivets protect the table from hot clay dishes, and a big jug of wine saves anyone getting up.
Portuguese clay chouriço grill (assador)
The glazed terracotta dish with a slotted top for flaming chouriço at the table. Most Portuguese homes have one in a cupboard.
Tip: The medium size fits a standard chouriço. Use it on a cork board or tiles, never near curtains.
What you’ll need
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Portuguese clay chouriço grill (assador)
The glazed terracotta dish with a slotted top for flaming chouriço at the table. Most Portuguese homes have one in a cupboard.
Tip: The medium size fits a standard chouriço. Use it on a cork board or tiles, never near curtains.
Casafina Portuguese cork oval placemats, set of 4
Natural Portuguese cork placemats that take hot plates and look good with any tableware.
Tip: Wipe clean, don't soak.
Hand-painted Portuguese pottery pitcher
A blue hand-painted ceramic jug, 900 ml, for water, sangria or wine at the table.
Tip: Handmade, so each piece is unique.
Comur sardines in tomato, 3 tins
Sardines in a rich tomato sauce, the classic Portuguese pantry tin.
Tip: Warm through and toss with pasta.
Frequently asked
What are petiscos?
Are petiscos the same as tapas?
How many petiscos should you make for a party?
What petiscos can you make ahead?
What do you drink with petiscos?
Recipes from this story
Air FryerPastéis de Bacalhau in the Air Fryer
Portugal's favourite salt cod fritters made in the air fryer: crisp outside, fluffy inside, with no pot of hot oil. Includes how to soak the bacalhau.
Air FryerChouriço Assado Two WaysClay Grill or Air Fryer
Flame-grilled Portuguese chouriço in a clay assador, the way it's done at the table in Portugal, plus a no-fire air fryer version for weeknights.
TraditionalAmêijoas à Bulhão PatoClams with Garlic and Coriander
Clams steamed open in olive oil, garlic, coriander and a squeeze of lemon. Lisbon's favourite seafood petisco, ready in 10 minutes once the clams are clean.