Caldeirada De Lulas a Madeirense (Portuguese Lulash)

"This is a wonderful appetizer or side dish that my Portuguese ex-mother-in-law used to make as part of the Sunday feast. If you have any questions e-mail me: AlanLeonetti@q.com"
 
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Ready In:
23mins
Ingredients:
11
Serves:
4-6
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ingredients

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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

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.
 
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