Editorial sample recipePortuguesebeginnerHalalPescatarianDairy-FreeGluten-Free

Portuguese Bay Leaf Braised Calamari With Chickpeas

Name: Portuguese Bay Leaf Braised Calamari With Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500 g Squid rings, cleaned and thawed; 400 g Canned chickpeas, rinsed and drained; 400 g Diced tomatoes, canned with juices; 1 large Yellow onion, diced; 4 cloves Garlic, minced; 2 whole Dried bay leaves; 1 tsp Sweet paprika; 3 tbsp Olive oil

Tender squid rings braised gently with sweet paprika, aromatic bay leaves, and buttery chickpeas in a rich tomato base.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Slow Tomato Braising

Simmering squid slowly in acidic tomato sauce breaks down tough muscular fibers into a silky, tender stew.

Instructions

Step 1: 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.
Step 2: Stir in the sweet paprika and bay leaves, cooking for 1 minute to release their aromas.

Step 3: Add the diced tomatoes with their juices and bring the liquid to a gentle boil.

Step 4: Add the squid rings and drained chickpeas into the pot. Stir well to submerge them in the tomato mixture.

Step 5: Reduce heat to low, cover the pot tightly, and simmer gently for 25 minutes until the squid becomes completely tender.

Step 6: Remove the bay leaves, season with salt to taste, and allow to rest off heat for 5 minutes before serving.

Cooking tips

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.

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