Squid Portuguese Lulash Appetizer Recipes

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.

CALDEIRADA DE LULAS A MADEIRENSE (PORTUGUESE LULASH)

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 on the side.
• In a large saucepot, heat the oil and saute the onions and garlic, about 5 minutes.
• Blend and add the curry powder, ginger, and pepper and stir for a minute or two.
• Add the wine, fish stock, bay leaves and salt and bring to a boil, then reduce to the lowest heat and steam for 5 minutes.
• Add the squid and simmer for only 1 minute.
• Divide the squid and the liquid mixture into small separate serving bowls, and serve immediately with crusty bread to sopp up the liquid.

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.