O Choco Frito à Setubalense é um dos petiscos mais famosos e apreciados de Portugal. Originário da cidade de Setúbal, este prato transforma o choco numa iguaria crocante por fora e tenra por dentro. O segredo está na cozedura prévia, que amacia o choco, e na marinada de alho e limão que lhe confere um sabor inconfundível. É a escolha perfeita para partilhar com amigos, acompanhado de batatas fritas e uma boa salada.

Ingredientes (4 Pessoas)

  • 1 choco com cerca de 2 kg
  • 1 malagueta
  • 2 folhas de louro
  • 1 limão
  • 3 dentes de alho
  • 100 gr de farinha de milho
  • 1 raminho de salsa
  • sal marinho
  • pimenta moída
  • óleo para fritar

Preparação

  1. Amanhe o choco, e limpe-o muito bem.
  2. Num tacho largo ponha água, sal, louro, a malagueta e o choco, deixe ferver durante 15 minutos em lume brando.
  3. Findo esse tempo, escorra o choco, corte-o às tiras e tempere-o com sal, pimenta, os alhos picados e o sumo de 1/2 limão.
  4. Deixe tomar gosto durante duas horas.
  5. Ponha a farinha de milho numa tigela, juntamente com um pouco de sal e pimenta e misture, envolva o choco na farinha.
  6. Frite o choco em óleo bem quente e escorra sobre papel absorvente.
  7. Sirva o choco frito decorado com o restante limão aos gomos e a salsa.

From the shores of Setúbal to your kitchen table, here’s the authentic recipe in English.

Setúbal-Style Fried Cuttlefish

If you travel to the coastal city of Setúbal, just south of Lisbon, you simply cannot leave without trying its most famous delicacy: Choco Frito. This isn’t just fried cuttlefish; it’s an institution. Served in bustling tascas and restaurants all over the city, it’s a dish that embodies the simple, profound joy of Portuguese seafood cuisine. It’s a perfect example of a petisco (a Portuguese tapa) that’s often enjoyed as a main course.

The secret to perfectly tender fried cuttlefish lies in a two-step cooking process. First, the cuttlefish is gently simmered with aromatics, which tenderises the meat beautifully. It’s then marinated in a vibrant mix of garlic and lemon before being coated in seasoned cornmeal and fried to crispy, golden perfection. The result is a delightful contrast of textures: a crunchy exterior giving way to incredibly soft, flavourful cuttlefish inside.

This dish is traditionally served with a pile of crispy French fries and a simple lettuce and tomato salad, with plenty of lemon wedges on the side for squeezing over the top. It’s a wonderfully sociable meal, perfect for sharing on a sunny afternoon with a cold glass of white wine or beer.

Ingredients (Serves 4)

  • 1 large cuttlefish, about 2kg
  • 1 fresh red chilli
  • 2 bay leaves
  • 1 lemon
  • 3 cloves of garlic
  • 100g cornmeal (fine or medium grain)
  • 1 small bunch of parsley
  • Sea salt
  • Freshly ground black pepper
  • Vegetable oil, for frying

Method

  1. Prepare and clean the cuttlefish thoroughly.
  2. In a large pot, combine water, a generous pinch of salt, the bay leaves, the whole chilli, and the cuttlefish. Bring to a boil and let it simmer gently for about 15 minutes.
  3. After this time, drain the cuttlefish well, cut it into thick strips, and season with salt, pepper, the minced garlic, and the juice of half a lemon.
  4. Let it marinate for at least one hour (or up to two) for the flavours to develop.
  5. In a shallow bowl, mix the cornmeal with a little salt and pepper. Toss the marinated cuttlefish strips in the cornmeal, ensuring they are evenly coated.
  6. Fry the coated cuttlefish in very hot oil until golden and crisp. Drain on absorbent kitchen paper.
  7. Serve the fried cuttlefish immediately, garnished with the remaining lemon cut into wedges and fresh parsley.