Squid Portuguese Lulash Appetizer Recipes

Steps:

• Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack.
• Cut the large pieces into smaller pieces. Place the pieces of squid, including the tentacles on the side.
• In a large saucepot, heat the oil and saute the onions and garlic, about 5 minutes.
• Blend and add the curry powder, ginger, and pepper and stir for a minute or two.
• Add the wine, fish stock, bay leaves and salt and bring to a boil, then reduce to the lowest heat and steam for 5 minutes.
• Add the squid and simmer for only 1 minute.
• Divide the squid and the liquid mixture into small separate serving bowls, and serve immediately with crusty bread to sopp up the liquid.

Steps:

• Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack.
• Cut the large pieces into smaller pieces.
• Place the pieces of squid, including the tentacles, into a pot. Add all the other ingredients.
• Place on tiny flame, covered, for 1 hour and serve.