Estas lulas recheadas são um prato robusto e cheio de sabor, um verdadeiro clássico da cozinha portuguesa. O recheio rico com chouriço e carne de porco, cozinhado lentamente num molho de tomate aromático, transforma as lulas numa refeição de conforto inesquecível. É um prato perfeito para servir com batata cozida ou pão estaladiço para aproveitar todo o molho.

Ingredientes

  • Tentáculos de 4 Lulas/Potas
  • 1 Alho francês (parte branca)
  • 1/2 Chouriço Extra
  • 1/2 Pimento Vermelho
  • Sal Q.B.
  • 1 Piri-Piri
  • Salsa Picada
  • 100g de Carne de Porco Picada
  • 1/2 Copo de Vinho Branco
  • 2 c.s. Azeite
  • 1 c.s Paprika
  • 1 Cebola
  • 2 Dentes de Alho
  • 1 Folha de Louro
  • Sal e Pimenta Q.B.
  • 1 Copo de Vinho Branco
  • 1/2 Lata de Tomate Pelado
  • 2 c.s. de Azeite

Preparação

  1. Comece por preparar o recheio. Aqueça o azeite numa frigideira e junte o alho francês em rodelas fininhas. Deixe refogar um minuto antes de juntar a carne de porco e chouriça picadas.
  2. Deixe apurar uns 2 minutos. Nesta fase junte a salsa picada, a paprika, as azeitonas descaroçadas e picadas grosseiramente, o piri-piri, o pimento vermelho cortado em tirinhas finas, e os tentáculos.
  3. Tape e deixe apurar uns 5 minutos. Junte o vinho branco e deixe reduzir o molho. Retifique o sal e a pimenta e deixe cozinhar alguns minutos. Retire do lume e reserve.
  4. Convém deixar arrefecer o recheio, para ser mais fácil de rechear as lulas.
  5. Limpe as lulas e deixe-as inteiras. Encha-as com o recheio e feche-as com um palito. Eu costumo picá-las com um palito antes de as colocar as estufar.
  6. Numa panela coloque a cebola e os dentes de alho picados, a refogar no azeite, juntamente com a folha de louro. Quando a cebola estiver transparente junte as lulas e tape. Deixe cozinhar uns 5 minuto. Nesta fase junte o vinho branco e deixe reduzir antes de juntar o tomate pelado picado.
  7. Tape e deixe apurar uns 15 minutos.
  8. Retifique os temperes e sirva com batata cozida.

For a hearty dish that sings of the Portuguese coast, here is the English version of this classic recipe.

Stuffed Squid with Olives

Stuffed squid is a beloved dish across the Mediterranean, and this Portuguese version is a fantastic example of rustic, flavour-packed comfort food. The recipe involves filling tender squid tubes with a rich and savoury mixture of their own tentacles, minced pork, smoky chorizo, and olives, creating a wonderful depth of flavour and a satisfying texture.

The stuffed squid are then gently simmered in an aromatic tomato and white wine sauce until perfectly tender. This process allows the flavours to meld together beautifully, resulting in a dish that is both hearty and delicious. It’s a wonderful main course for a family meal or a special dinner.

A key tip for success is to allow the stuffing to cool down before filling the squid, which makes the process much easier. Also, be careful not to overfill the squid tubes, as they will shrink during cooking; filling them about two-thirds full is usually perfect. Secure the opening with a cocktail stick to keep the delicious filling inside while it simmers.

Ingredients

For the Stuffing:

  • Tentacles from 4 large squid, chopped
  • 1 Leek (white part only), finely sliced
  • 1/2 Chorizo sausage, finely chopped
  • 1/2 Red bell pepper, finely sliced
  • A handful of pitted olives, coarsely chopped
  • 1 small fresh chilli (piri-piri), finely chopped
  • A handful of fresh parsley, chopped
  • 100g Minced pork
  • 1/2 cup White wine
  • 2 tbsp Olive oil
  • 1 tbsp Paprika
  • Salt and pepper to taste

For the Sauce:

  • 4 large squid tubes, cleaned
  • 1 Onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 Bay leaf
  • 1 cup White wine
  • 1/2 can (200g) Peeled tomatoes, chopped
  • 2 tbsp Olive oil
  • Salt and pepper to taste

Method

  1. First, prepare the stuffing. Heat the 2 tbsp of olive oil in a frying pan and sauté the sliced leek for a minute until softened. Add the minced pork and chopped chorizo and cook for another 2 minutes until the meat starts to brown.
  2. Add the chopped parsley, paprika, chopped olives, fresh chilli, red pepper strips, and the chopped tentacles to the pan. Cover and let the flavours meld for about 5 minutes over a low heat.
  3. Pour in the 1/2 cup of white wine and allow the sauce to reduce. Season with salt and pepper and continue to cook for a few more minutes. Remove from the heat and set the stuffing aside to cool completely.
  4. Once cool, stuff the cleaned squid tubes with the mixture, filling them about two-thirds full. Secure the opening of each squid with a cocktail stick. Lightly prick the squid tubes with a cocktail stick to prevent them from bursting while cooking.
  5. To make the sauce, heat the other 2 tbsp of olive oil in a large saucepan or pot. Sauté the chopped onion and minced garlic with the bay leaf until the onion is translucent.
  6. Carefully place the stuffed squid in the pot, cover, and let them cook for about 5 minutes. Pour in the 1 cup of white wine and let it reduce before adding the chopped peeled tomatoes.
  7. Cover the pot and let it simmer gently for about 15-20 minutes, or until the squid is tender.
  8. Check the seasoning of the sauce, adding salt and pepper if needed. Serve hot with boiled potatoes.