Caldeirada de Lulas
A savory harmony of tender squid and hearty potatoes simmered in a rich, tangy tomato sauce, perfectly showcasing traditional Portuguese cooking.
Ingredients
Main ingredients
- 4 tablespoons olive oil
- 800 g cleaned squid, sliced into rings Use high-quality or fresh squid if possible.
- 3 cloves garlic, finely minced
- 2 pieces red bell peppers, seeded and chopped
- 175 ml white wine Can substitute with fish stock or vegetable broth.
- 450 ml fish stock
- 800 g ripe tomatoes, peeled and roughly diced Fresh tomatoes are preferable.
- 1 tablespoon tomato paste
- 1 tablespoon sweet smoked paprika
- 800 g new potatoes, peeled and cut into bite-sized chunks Waxy varieties like new potatoes or Yukon Golds work best.
- small handful flat-leaf parsley, chopped For garnish.
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Cooking
- Warm the olive oil in a large pot over high heat. Add the squid and cook in batches until lightly golden in spots; then set it all in the pot.
- Lower the heat to medium-low, add the onion, and cook for about 5 minutes until it starts to soften. Stir in the garlic and red peppers, then cook for a few more minutes.
- Pour in the white wine and let it bubble until reduced by about half. Add the fish stock, tomatoes, tomato paste, and smoked paprika, then simmer uncovered for around 20 minutes until the sauce begins to thicken and the squid starts to become tender.
- Add the potatoes and continue simmering for about 40 minutes, or until the potatoes are fully tender. Cover the pot if the liquid reduces too much during cooking.
- Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.
Notes
For optimal flavor, allow the stew to cool before storing. It can be kept in the fridge for up to three days or frozen for up to three months. Reheat gently, adding a splash of water if necessary. Experiment with different herbs, and consider adding red pepper flakes for heat or lemon juice for brightness.