As Lulas Recheadas são um prato clássico da cozinha portuguesa, uma receita que transforma um ingrediente simples numa refeição reconfortante e cheia de sabor. O recheio, aqui com uma combinação surpreendente de salsicha e miolo de pão, e o molho rico de tomate, fazem deste prato uma escolha perfeita para uma refeição em família que sabe a mar e a tradição.

Ingredientes (4 Pessoas)

  • 1,200 kg de lulas
  • 2 cebolas
  • 1 dl de azeite
  • 1 lata de salsichas de frango ou perú
  • 100 gr de miolo de pão
  • 1 gema
  • 1 colher de sopa de salsa picada
  • 3 tomates maduros
  • 1 dl de vinho branco
  • sal
  • pimenta

Preparação

  1. Arranje as lulas e pique os tentáculos e as nadadeiras.
  2. Reserve, de seguida, pique uma cebola e refogue em metade do azeite.
  3. Junte depois as salsichas, igualmente picadas, e deixe refogar mais um pouco.
  4. Acrescente então as lulas picadas (tentáculos e nadadeiras) e tempere a seu gosto.
  5. Depois, retire e envolva o miolo de pão, a gema de ovo e a salsa bem picadinha.
  6. Misture tudo muito bem, para ter um recheio perfeito.
  7. Recheie as lulas, auxiliando-se de uma colher, e prenda com um palito.
  8. Pique agora a restante cebola e refogue na gordura.
  9. Acrescente o tomate bem picado e tempere com sal e pimenta.
  10. Junte as lulas e regue com o vinho.
  11. Deixe reduzir e adicione então um pouco de água fervente.
  12. Tape e estufe lentamente, até que as lulas fiquem macias.
  13. Por fim, rectifique os temperos. Sirva com arroz branco.

Sugestão: Substitua a água fervente, utilizada para cozinhar, por igual quantidade de caldo de carne.

A classic taste of the Portuguese coast, ready for your kitchen. Here is the recipe in English.

Stuffed Squid

Stuffed Squid is a cherished dish found all along the Mediterranean, and the Portuguese version is a true comfort food classic. This recipe involves filling tender squid tubes with a savoury stuffing and then slow-braising them in a rich tomato and onion sauce until they are melt-in-the-mouth tender. It’s a rustic, soulful dish that is perfect for a leisurely weekend meal.

The stuffing in this particular recipe is wonderfully flavourful and a little unconventional, using finely chopped chicken or turkey sausages alongside the squid’s own tentacles, bound together with bread and egg yolk. This creates a soft, rich filling that beautifully complements the delicate flavour of the squid. The final braise in white wine and tomato creates a delicious sauce that is perfect for mopping up.

While traditionally served with simple white rice to soak up all the delicious sauce, these stuffed squids are also wonderful with creamy mashed potatoes or some crusty bread. The tip to use meat stock instead of water is a great one, as it will add another layer of savoury depth to the final dish.

Ingredients (Serves 4)

  • 1.2kg whole squid
  • 2 onions
  • 100ml olive oil
  • 1 can of chicken or turkey sausages (frankfurter-style)
  • 100g soft bread interior (or fresh breadcrumbs)
  • 1 egg yolk
  • 1 tbsp chopped parsley
  • 3 ripe tomatoes
  • 100ml white wine
  • Salt
  • Freshly ground black pepper

Method

  1. Prepare the squid by cleaning the tubes and separating the tentacles and fins. Finely chop the tentacles and fins and set aside.
  2. Finely chop one of the onions and sauté it in half of the olive oil in a pan until soft.
  3. Finely chop the sausages, add them to the pan, and cook for a few more minutes.
  4. Add the chopped squid tentacles and fins to the pan and season to taste with salt and pepper.
  5. Remove the mixture from the heat and stir in the bread, egg yolk, and finely chopped parsley.
  6. Mix everything together very well to create a perfect filling.
  7. Using a small spoon, carefully stuff the squid tubes with the filling and secure the opening of each one with a toothpick.
  8. In a separate pot, chop the remaining onion and sauté it in the remaining olive oil.
  9. Add the finely chopped tomatoes and season with salt and pepper.
  10. Add the stuffed squid to the pot and pour in the white wine.
  11. Allow the sauce to reduce slightly, then add a little boiling water.
  12. Cover the pot and let it simmer slowly until the squid is tender.
  13. Finally, taste the sauce and adjust the seasoning if necessary. Serve with white rice.

Tip: For a richer sauce, replace the boiling water with an equal amount of beef or chicken stock.