Portuguese Squid Food

PORTUGUESE SQUID IN GARLIC SAUCE OR "LULA DAS RIBEIRAS"

Steps:

• Place the squid in a large pot and add water just until below the top edge of the squid (don't fully cover the squid pieces).
• Bring the water to a boil and then lower the temperature and simmer for about 25 minutes.
• While the quid is simmering in the water, whisk together the garlic, pimento paste, cinnamon, cumin, tomato paste, salt, beer and wine.
• Once the squid has simmered until tender, discard the water and leave the squid pieces in the pot.
• Add the sauce mixture and oil, and stir.
• Heat the mixture on medium until it starts to bubble, reduce the temperature slightly, and simmer until the sauce has almost completely reduced. Stir occasionally. Ours took about 50 minutes to cook completely.
• The squid pieces will soak up the sauce and you should have very little sauce left on the bottom.
• Serve hot!

PORTUGUESE SQUID STEW

Steps:

• Warm olive oil over medium heat in a large, heavy bottomed stock pot. Add onion and pepper and saute for about five minutes or until softened and fragrant. Add garlic in the last minute, stirring often to prevent burning.
• Add squid and saute a few more minutes until lightly browned.
• Add spices and saute until fragrant, stirring often, about 1-2 minutes.
• Add tomato paste, tomatoes, wine, stock, bay leaves, worcestershire sauce and apple cider vinegar. Bring to a boil, reduce heat and simmer with the cover off for a minimum of two hours. Four hours may be necessary. Continue simmering until the desired consistency and taste is achieved. The flavors will condense as the liquid condenses. Taste as you go and adjust the flavors, adding more of anything you want. Add more clam broth or stock, if necessary.
• Prepare rice about a half hour before you're ready to serve the stew.
• Add a scoop of steamed rice to individual widemouth bowls and ladle the stew over the rice. Add optional seasonings, to taste.
• Serve with bread of your choice, optional.

STUFFED SQUID, LISBON STYLE

Steps:

• In a small, heavy skillet, saute the bacon in 1 tablespoon of the olive oil over moderate heat 5 to 6 minutes, or until the bacon bits are crisp; remove with a slotted spoon and drain on a paper towel.
• Spoon 2 tablespoons of the bacon drippings into a large, heavy kettle, add the remaining olive oil and turn heat to high; reserve remaining 1 tablespoon dripping for the stuffing. When oil is very hot, add the onions, carrots and garlic. Saute over moderate heat, stirring often, about 5 minutes or until onions turn glassy. Mix in fish stock, wine, tomato paste and lemon juice; add the bay leaf. Bring to a low boil, then lower heat and simmer gently while you make the stuffing.
• Make the stuffing: In a large, heavy skillet, heat the 2 tablespoons olive oil and the reserved 1 tablespoon of the bacon drippings. Add the onion, garlic and carrot and saute over moderate heat 5 minutes, or until the onions begin to turn glassy.
• Add the chopped squid tentacles; turn heat to low, cover and steam 20 minutes.
• Mix in the prosciutto, tomato paste, bread crumbs, wine, water, pepper and parsley and cook, stirring, 2 to 3 minutes, or until the mixture is very thick and pastelike.
• Remove from heat, let cool slightly, then blend in the egg yolks.
• Push the stuffing into each squid until about 3/4 inch from the top; close top with a toothpick. Do not stuff too near the top or too compactly, since the stuffing will expand when cooked.
• Lay the squid in the kettle of simmering sauce; cover and simmer 1 hour. Remove the squid, spoon the sauce over it and serve with bacon bits sprinkled on top.

SQUID (PORTUGUESE LULASH) APPETIZER

Steps:

• Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack.
• Cut the large pieces into smaller pieces.
• Place the pieces of squid, including the tentacles, into a pot. Add all the other ingredients.
• Place on tiny flame, covered, for 1 hour and serve.