Portuguese Sauteed Calamari
If you love sautéed calamari, you need to try this Portuguese version! These lulas salteadas are perfectly seared, garlicky, and full of flavour, yet come together in minutes with simple ingredients. Fancy in appearance and flavour, this dish is always impressive but secretly so easy to make.
Equipment
- 1 cast-iron skillet or heavy-bottomed pan
- 1 Mixing Bowl
- 1 pair of tongs or spatula
- Paper Towels
Ingredients
- 800 grams squid tubes cleaned and patted completely dry
- 4 Tablespoons olive oil plus extra for drizzling
- 3 garlic cloves finely chopped
- 1 Tablespoon fresh parsley chopped
- 1 teaspoon smoked paprika
- ½ teaspoon white pepper
- 1 teaspoon pimenta moída or chili paste
- Juice of 1 lemon
- Salt to taste
Instructions
- Pat the squid completely dry with paper towels. Lightly score the surface with shallow cuts to help it absorb flavour.800 grams squid tubes
- In a bowl, combine the olive oil, garlic, parsley, smoked paprika, white pepper, pimenta moída, lemon juice, and salt.4 Tablespoons olive oil, 3 garlic cloves, 1 Tablespoon fresh parsley, 1 teaspoon smoked paprika, ½ teaspoon white pepper, 1 teaspoon pimenta moída, Juice of 1 lemon, Salt
- Add the squid and toss well to coat. Let it marinate for 15-30 minutes at room temperature.
- Heat a cast-iron pan over medium-high heat until very hot. Add a small drizzle of olive oil.
- Add the squid in a single layer and sear for about 2 minutes per side, until golden and opaque. Do not overcrowd the pan.
- Remove from the heat, and drizzle the remaining garlicky oil from the pan over the squid.
- Garnish with extra parsley and lemon, and serve immediately.
Notes
Storage: This recipe is best served right away, but can be stored in an airtight container in the fridge for up to 2 days. Reheat sautéed shrimp in a large skillet over low heat just until warmed through.
