Lulas ao Alho (Portuguese Garlic Squid): Quick, Simple and Full of Flavor

Garlic squid is a classic of Portuguese cooking, made quickly and simply to keep the squid tender. Sautéed in very hot olive oil with plenty of sliced garlic, sweet paprika and an optional touch of piri-piri, it makes an aromatic, bold dish that is perfect as an appetizer or a light main course.

Ingredients

For the squid

• 800 g to 1 kg (1¾ to 2.2 lb) small squid, cleaned
• Extra virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• 6 to 8 garlic cloves, sliced
• 1 tsp sweet paprika
• Portuguese piri-piri, to taste (optional)
• Fresh cilantro, chopped (or parsley)

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Instructions

1. Season the squid:
2. Put the squid in a bowl and season with a drizzle of olive oil, salt and pepper. Mix well to coat.
3. Prep the aromatics:
4. Slice the garlic cloves thickly so they do not burn. Finely chop the cilantro and set aside.
5. Sauté the right way:
6. Heat a wide skillet well with a generous drizzle of olive oil. The skillet must be very hot before adding the squid. Add them all at once and let them fry without stirring right away, so they do not stew and release water.
7. Add the garlic and seasonings:
8. Add the sliced garlic to the squid and stir gently until it starts to caramelize. Add the sweet paprika and a few drops of piri-piri, if you like.
9. If the squid starts to look dry, add another drizzle of olive oil.
10. Finish:
11. When the squid is golden and tender, turn off the heat and add the chopped cilantro. Toss well.
12. Serve:
13. Serve immediately, drizzled with the garlicky oil from the skillet. Great with fresh bread or as a light dish with salad.

Tip

The secret to tender squid is a very hot skillet and a short cooking time. Overcooked squid turns rubbery; here the goal is to sear, brown and serve quickly.