Lulas Cheias

Squid and stuffing

• 8 squid, medium, cleaned; tentacles chopped
• 1 onion, diced (for the stuffing)
• 2 garlic, chopped (for the stuffing)
• 80 g chouriço, finely diced
• 80 g presunto (or smoked bacon), diced
• 40 g breadcrumbs
• 1 egg, to bind
• 0 a handful parsley, chopped

Braising sauce

• 1 onion, sliced
• 2 garlic
• 50 ml olive oil
• 2 tomatoes, chopped
• 1 bay leaf
• 150 ml white wine
• 0 to taste salt and pepper

Stuffing

1. 1

   Finely chop the tentacles from 8 medium squid and fry them with 1 diced onion and 2 chopped garlic cloves in a little olive oil, then add 80 g finely diced chouriço and 80 g diced presunto and cook 5 min — these lend the smoke, fat and salt a lean squid lacks. Off the heat, bind with 40 g breadcrumbs, 1 egg and chopped parsley; season and let it cool enough to handle.

   12m

   Tip: The stuffing seasons the squid from inside and the squid's brine seasons the stuffing — they must cook together.

2. 2

   Stuff each tube only about three-quarters full — squid shrinks by a quarter as it cooks, and a packed tube splits and weeps its filling into the sauce. Secure each with a toothpick.

   10m

   Three-quarters full, no more — overfilling bursts the tubes.

   Stuffing & Braising Cephalopods (Lulas Cheias)

Braise

1. 3

   Build a quick refogado: soften 1 sliced onion and 2 garlic cloves in 50 ml olive oil, add 2 chopped tomatoes and 1 bay leaf, cook 8 min, then pour in 150 ml white wine.

   10m

   Refogado — the Portuguese Aromatic Base
2. 4

   Lay the stuffed squid in, cover and braise at a bare simmer 30–35 min, turning once. Add a splash of water if the sauce tightens. Rest 5 min, remove the toothpicks, and serve with plain white rice to carry the sauce.

   35m

   Squid is tender either flash-fast or long-slow; a stuffed tube must take the slow road and stay on it long enough — pull it too early and you're in the rubbery middle.

   Stuffing & Braising Cephalopods (Lulas Cheias)