📝 About This Recipe
Transport your senses to the sun-drenched tavernas of the Algarve with this quintessential Portuguese seafood masterpiece. Tender squid tubes are meticulously stuffed with a savory medley of chorizo, smoked ham, and their own delicate tentacles, then slow-simmered in a rich, aromatic tomato and white wine reduction. It is a dish that perfectly balances the brininess of the Atlantic with the rustic, earthy flavors of the Portuguese countryside.
🥗 Ingredients
The Squid
- 12-16 medium Fresh whole squid (cleaned, tubes kept whole, tentacles reserved and chopped)
The Savory Stuffing
- 100 grams Chouriço (Portuguese Sausage) (finely diced)
- 50 grams Presunto (Cured Ham) (finely diced)
- 1 large Onion (finely minced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Breadcrumbs (to bind the filling)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 large Egg (lightly beaten)
The Braising Sauce
- 4 tablespoons Extra Virgin Olive Oil (Portuguese brand preferred)
- 1 medium Onion (sliced into thin half-moons)
- 1 cup Tomato Purée (or crushed canned tomatoes)
- 1/2 cup Dry White Wine (such as Vinho Verde)
- 2 pieces Bay Leaf (dried)
- 1 teaspoon Sweet Paprika (Pimentão Doce)
- to taste Sea Salt and Black Pepper (be careful with salt as ham/chorizo are salty)
👨🍳 Instructions
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1
Prepare the squid by separating the heads/tentacles from the tubes. Remove the transparent 'pen' and innards from the tubes. Rinse thoroughly and pat dry with paper towels.
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2
Finely chop the reserved tentacles into small pieces. These will provide texture and flavor to the stuffing.
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3
In a medium skillet, heat 1 tablespoon of olive oil. Sauté half of the minced onion and half the garlic until translucent, about 3-4 minutes.
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4
Add the diced chouriço, presunto, and the chopped tentacles to the skillet. Cook for 5-7 minutes until the sausage releases its oils and the tentacles are opaque.
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5
Remove from heat and transfer the mixture to a bowl. Stir in the breadcrumbs, chopped parsley, and the beaten egg. Mix until a cohesive stuffing forms.
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6
Using a small spoon or a piping bag, carefully fill each squid tube with the mixture. Do not overfill; leave about 1/2 inch at the top as the squid will shrink during cooking.
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7
Secure the opening of each squid tube with a wooden toothpick, threading it through the flesh to seal the stuffing inside.
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8
In a wide, shallow pot or deep skillet, heat the remaining olive oil. Sauté the sliced onion, remaining garlic, and bay leaves until the onions are soft and golden.
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9
Stir in the tomato purée and paprika. Let it cook for 2 minutes to intensify the flavors.
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10
Pour in the white wine and bring to a gentle simmer for 3 minutes to cook off the alcohol.
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11
Carefully place the stuffed squid into the sauce in a single layer. Season the sauce lightly with salt and pepper.
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12
Cover the pot and simmer on low heat for 35-45 minutes. The squid should be tender enough to cut with a fork, and the sauce should be thick and glossy.
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13
Taste the sauce and adjust seasoning. Remove the toothpicks carefully before serving.
💡 Chef's Tips
Use fresh, never-frozen squid if possible for the best texture; frozen squid can sometimes become rubbery. Avoid overstuffing the tubes, as squid shrinks significantly when heated and may burst if too full. If you don't have Chouriço, Spanish Chorizo is a good substitute, but ensure it is the cured kind. For a deeper sauce flavor, add a splash of brandy along with the white wine. If the sauce is too thick, add a small splash of fish stock or water during the simmering process.
🍽️ Serving Suggestions
Serve alongside 'Arroz de Manteiga' (buttery white rice) to soak up the delicious tomato sauce. Pair with boiled small potatoes tossed in olive oil and fresh coriander. A chilled glass of Vinho Verde or a crisp dry Rosé cuts through the richness of the chouriço perfectly. Provide plenty of crusty sourdough bread for 'mopping' the plate. Finish the meal with a simple citrus-based dessert to cleanse the palate.