Caldeirada de Lulas (Squid Stew)
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Ingredients
- 500 g cleaned squid rings
- 400 g baking potatoes, thickly sliced
- 1 onion, sliced into rings
- 3 ripe tomatoes, finely chopped
- 3 garlic cloves
- 100 ml white wine
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 303 kcal
- Protein
- 22.9 g
- Carbohydrate
- 25.5 g
- of which sugars
- 5 g
- Fat
- 8.8 g
- of which saturates
- 1.5 g
- Fibre
- 3.7 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 5 minutes.
- 2
Pour in the white wine and let it bubble for 2 minutes, then add the potatoes and a splash of water.
- 3
Cover and simmer for 15 minutes until the potatoes are nearly tender.
- 4
Add the squid and cook for a further 4-5 minutes until just tender; take care not to overcook it.
- 5
Season to taste and serve hot.
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