Squid Portuguese Lulash Appetizer Recipes

PORTUGUESE SQUID IN GARLIC SAUCE OR "LULA DAS RIBEIRAS"

Steps:

• Place the squid in a large pot and add water just until below the top edge of the squid (don't fully cover the squid pieces).
• Bring the water to a boil and then lower the temperature and simmer for about 25 minutes.
• While the quid is simmering in the water, whisk together the garlic, pimento paste, cinnamon, cumin, tomato paste, salt, beer and wine.
• Once the squid has simmered until tender, discard the water and leave the squid pieces in the pot.
• Add the sauce mixture and oil, and stir.
• Heat the mixture on medium until it starts to bubble, reduce the temperature slightly, and simmer until the sauce has almost completely reduced. Stir occasionally. Ours took about 50 minutes to cook completely.
• The squid pieces will soak up the sauce and you should have very little sauce left on the bottom.
• Serve hot!

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.

FRESH PORTUGUESE CHEESE

Steps:

• Crush the tablets in a small bowl then add the lukewarm water to dissolve it, then set aside.
• In a saucepan, heat the milk just until you can feel the milk starting to warm. (Do not overheat or cheese will curdle). Remove from the heat then add the dissolved Rennet tablets and salt and stir.
• Set aside for 2 hours until the mixture becomes firm. Cut an X in the cheese and set aside for 10 minutes.
• Using a large spoon, gently spoon the mixture into 2 cheese forms, draining any whey that accumulates.
• Refrigerate the cheeses for several days, or until desired firmness is reached. Remove the whey regularly, and add more salt if needed. Once cheese is firm, store in a sealed container.

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.