Espetada de lulas
Squid skewer
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Portugal's extensive coastline has always made seafood a staple, and skewering and grilling meats and seafood dates back centuries as a simple and effective cooking method. The exact origins of squid skewers are difficult to pinpoint, but they likely evolved from traditional espetada techniques applied to readily available local squid.
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Espetada de lulas is a popular dish in Portugal, often enjoyed at seaside restaurants, festivals, and family gatherings. It represents the country's connection to the sea and its appreciation for simple, fresh ingredients.
Celebratory Dish
Often served during festive occasions and summer gatherings, reflecting a convivial atmosphere.
Seaside Tradition
Commonly found at restaurants along the Portuguese coast, showcasing the region's abundant seafood.
Sharing and Camaraderie
Espetadas are often shared, fostering a sense of community and shared enjoyment.
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Espetada de lulas features fresh, slightly sweet squid complemented by garlic, lemon, and herbs, with a smoky grilled flavor.
The primary flavor is the natural sweetness and delicate texture of fresh squid. Garlic provides a pungent and savory note, while lemon juice adds brightness and acidity, cutting through the richness. Herbs like parsley and oregano contribute aromatic complexity. The grilling process imparts a smoky char, enhancing the overall taste and aroma.
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Squid Selection
Use fresh, high-quality squid. Look for clear eyes and a firm texture. Smaller squid are often more tender.
Marinating is Key
Marinate the squid for at least 30 minutes, but no more than a few hours, in a mixture of olive oil, garlic, lemon juice, salt, pepper, and herbs. Over-marinating can make the squid mushy.
Grilling Technique
Grill over medium-high heat for a short amount of time – usually just a few minutes per side – until the squid is opaque and slightly charred. Overcooking will make it tough.
Bamboo Skewers
If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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