Portuguese · beginner
Portuguese Bay Leaf Braised Calamari With Chickpeas
Tender squid rings braised gently with sweet paprika, aromatic bay leaves, and buttery chickpeas in a rich tomato base.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and garlic, cooking for 5 minutes until soft.
- 02
Stir in the sweet paprika and bay leaves, cooking for 1 minute to release their aromas.
- 03
Add the diced tomatoes with their juices and bring the liquid to a gentle boil.
- 04
Add the squid rings and drained chickpeas into the pot. Stir well to submerge them in the tomato mixture.
- 05
Reduce heat to low, cover the pot tightly, and simmer gently for 25 minutes until the squid becomes completely tender.
- 06
Remove the bay leaves, season with salt to taste, and allow to rest off heat for 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Slow Tomato Braising
Simmering squid slowly in acidic tomato sauce breaks down tough muscular fibers into a silky, tender stew.
Notes from the kitchen
- Squid must be cooked either very quickly or braised slowly for over 20 minutes to prevent a rubbery texture.
- Discard the bay leaves before serving to avoid harsh bitter notes.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.