Discover the Secrets of Crafting Perfect Lulas à Bulhão Pato
Portugal’s rich culinary heritage boasts a myriad of flavors, and Lulas à Bulhão Pato is no exception. This seafood dish combines the essence of squid with the vibrant flavors of garlic, coriander, and white wine to create an experience that’s nothing short of extraordinary.
You may also be interested in Sumptuous White Wine Mussels, Salmon Steaks with Potatoes and Broccoli.
You can also check out our other Seafood recipes.
Lulas à Bulhão Pato, Squid Bulhão Pato style
Join us on a journey to discover the art of preparing Lulas à Bulhão Pato, a reinvention of a traditional Portuguese recipe that's sure to surprise your taste buds. It's a culinary adventure not to be missed!
Ingredients
- 8-10 pcs medium-sized squid
- 1 pc onion chopped
- 2 cloves garlic minced
- coarse salt to taste
- Paprika to taste
- olive oil
- white wine
- fresh coriander roughly chopped
- pipi-piri optional, for a spicy kick
- toast or boiled/fried potatoes for serving
Instructions
- Start by cleaning the squid. Remove the heads, beaks, and internal parts. Peel off the skin and cut the squid into rings or slices. Rinse them thoroughly and pat them dry with paper towels.
- In a large skillet or pan, heat some olive oil over medium heat.
- Add the chopped onion and minced garlic to the pan. Sauté them until they become soft and translucent.
- Once the onions and garlic are fragrant and golden, add the cleaned and sliced squid to the pan. Cook the squid for about 10 minutes, or until it turns opaque and tender. Stir occasionally to ensure even cooking.
- Sprinkle paprika over the squid, season with a pinch of coarse salt, and add the chopped coriander. You can also add pipi-piri at this point if you want to add some spiciness. Adjust the amount to your taste.
- Pour in a generous amount of white wine to deglaze the pan and create a flavorful sauce. The wine will add depth and aroma to the dish. You can adjust the quantity of wine according to your preference, but typically a few splashes are enough.
- Stir everything together to combine the flavors, then cover the pan with a lid. Reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld together and the squid to become tender.
- The squid will release some natural juices during cooking, so there’s usually no need to add additional water or liquid.
- Once the squid is cooked and the sauce has thickened slightly, taste the dish and adjust the seasoning with more salt or paprika if needed.
- Serve the Lulas à Bulhão Pato hot, garnished with extra fresh coriander if desired. It can be served as a starter with toast or as a main course with boiled or fried potatoes on the side.
- If you prefer a touch of lemon, you can use lemon juice instead of or in addition to the white wine. Adjust the amount of lemon juice to suit your taste, but be mindful that it will add a citrusy tang to the dish.
