Buzio / Lulas Estufadas de Santiago (Cape Verde Spicy Tomato, Onion & Bean Calamari Stew) – Authentic Cabo Verde Recipe
Praia tavern specialty slow-simmering tender seafood with beans, bay leaf, and malagueta heat.
- Country of Origin
- 🇨🇻 Cabo Verde (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender squid/calamari rings, Cooked pinto or red beans, Sweet bell peppers and tomatoes, Bay leaf, Garlic
Ingredients for Buzio / Lulas Estufadas de Santiago (Cape Verde Spicy Tomato, Onion & Bean Calamari Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender squid/calamari rings, prepped into bite-sized pieces
- 1.5 cups cooked pinto or red beans, washed and trimmed
- 1 cup sweet bell peppers and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Cabo Verde seasoning (garlic, malagueta pepper, olive oil, parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender squid/calamari rings for 5 minutes.
- Add minced onion, garlic, bay leaf, and garlic, malagueta pepper, olive oil, parsley, stirring for 2 minutes until deeply aromatic.
- Add cooked pinto or red beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sweet bell peppers and tomatoes right before serving warm.