Lulas Com Ferrado

Lulas com Ferrado (Portuguese Squid with Potatoes and Garlic)

A rustic Portuguese classic from the coastal regions, where tender squid is slow-braised in olive oil with garlic and pepper, then served over creamy potatoes and finished with fresh lemon. Traditionally cooked in a terracotta 'ferrado' (a bell-shaped clay pot) that traps steam and keeps the squid succulent.

Prep

20 min

Cook

60 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) fresh squid, cleaned, tubes and tentacles, bodies left whole or cut into rings
• •120 ml (½ cup) olive oil, good Portuguese extra-virgin if possible
• •8 cloves garlic, thinly sliced
• •1 whole (1 medium) onion, finely chopped
• •1 tsp sweet paprika (pimentão doce)
• •black pepper, freshly ground, ½
• •1 whole (1 small) bay leaf
• •60 ml (¼ cup) white wine
• •600 g (1¼ lb) potatoes, waxy variety such as Yukon Gold, peeled and cut into thick rounds
• •200 ml (¾ cup + 1 tbsp) fish or light seafood stock, or water
• •1 whole lemon, cut into wedges for serving
• •15 g (¼ cup) fresh parsley, chopped, for garnish
• •sea salt, to taste

Steps

1. 1 Pat the cleaned squid dry with paper towels. If the tubes are large, slice into 2 cm (¾ in) rings; keep the tentacles whole.
2. 2 In a wide earthenware or heavy-based casserole, heat the olive oil over medium-low heat. Add the sliced garlic and cook gently for 2-3 minutes until pale gold - do not let it brown or it will turn bitter.
3. 3 Add the chopped onion and a pinch of salt and cook for 5-6 minutes until soft and translucent.
4. 4 Stir in the paprika and black pepper, immediately add the squid, and toss for 2-3 minutes until the squid turns opaque and releases its liquid.
5. 5 Pour in the white wine, add the bay leaf, and simmer for 2 minutes to cook off the alcohol.
6. 6 Nestle the potato rounds into the pot in a single layer where possible. Pour over the stock or water - it should come about halfway up the potatoes; add a little more if needed.
7. 7 Cover the pot with a tight-fitting lid, reduce the heat to low, and braise gently for 40-45 minutes. Check once halfway through and give the pot a gentle shake rather than stirring, so the potatoes hold their shape.
8. 8 The dish is ready when the squid is very tender (a paring knife slides in with no resistance) and the potatoes are creamy and have absorbed the garlicky oil. The cooking liquid should be reduced to a glossy, spoon-coating sauce.
9. 9 Remove the bay leaf. Taste and adjust salt. Scatter over the chopped parsley.
10. 10 Serve straight from the pot at the table, with lemon wedges for squeezing over each portion and crusty Portuguese bread to mop up the sauce.