Natalia loves the fact that here in Rhode Island we have access to fresh squid right from Point Judith, which is where most squid comes from in New England.
The Lulas Guisadas dish is very popular in any of the islands in Portugal. Every island has its own specialty on how they make the Lulas Guisadas. Natalia is sharing her Mom’s recipe, which is Nuno’s favorite. Every time she makes it, she thinks about her mom and she feels like she is in Portugal cooking together with her.
1/2 olive oil
One large or two small Spanish onions minced
1 head of garlic chopped
1 tomato minced
1 tablespoon of Açafroa (Safflower)
1 tablespoon of Smoked Spanish Paprika
1 teaspoon of Sweet Paprika
1 teaspoon of crushed red pepper
Salt to your taste
6 potatoes red bliss peeled and quartered
4 pounds of cleaned squid
2 cups of dry white wine
1 tablespoon of concentrated tomato paste
2 bay leaves
a handful of chopped parsley and cilantro
I use a clay pot but you can use what you have available that is somewhat wide as opposed to tall.
Place your pan over medium-high heat add olive oil and onions. Sauté onions until translucent for 4 to 5 minutes.
Add the garlic and cook for about a minute just to release the aromatics.
At this point, you will add açafroa, smoked Spanish paprika, sweet paprika, crushed red pepper tomato paste the bay leaves, and potatoes. Stir to combine all ingredients and cook for about 8-10 minutes with the lid on.
When you remove the lid give it another couple of stirs add the white wine and all of the squid salt and pepper to taste close the lid and let it cook for about 20 minutes.
Check for seasoning at the end of the 20 minutes and add the cilantro and parsley cook for an additional 10 minutes.
Serve with great crusty bread and fabulous wine!!!