Caldeirada De Lulas a Madeirense (Portuguese Lulash)
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 -3 lbs of fresh squid
- 1 cup white wine
- 1 cup of pure extra virgin olive oil
- 1 small onion (slightly chopped or sliced)
- 1 cup fish stock
- 1⁄2 teaspoon ginger
- 3 -4 bay leaves
- 1 dash salt
- 1 dash pepper
- 1 tablespoon granulated garlic
- 1⁄2 teaspoon curry powder
directions
- 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.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.