Lulas à Guineense com Tomate e Piri-Piri (Bissau Harbor Braised Calamari) – Authentic Guinea-Bissau Recipe
Harbor-style calamari braised until tender in a garlicky tomato and bay-leaf sauce.
- Country of Origin
- 🇬🇼 Guinea-Bissau (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender calamari rings, Crushed plum tomatoes and bell peppers, Boiled potatoes or rice, Garlic, Bay leaf
Ingredients for Lulas à Guineense com Tomate e Piri-Piri (Bissau Harbor Braised Calamari) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender calamari rings, prepped into bite-sized pieces
- 1.5 cups crushed plum tomatoes and bell peppers, washed and trimmed
- 1 cup boiled potatoes or rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Guinea-Bissau seasoning (bay leaf, white wine splash, malagueta piri-piri, 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 calamari rings for 5 minutes.
- Add minced onion, garlic, garlic, and bay leaf, white wine splash, malagueta piri-piri, parsley, stirring for 2 minutes until deeply aromatic.
- Add crushed plum tomatoes and bell peppers 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 boiled potatoes or rice right before serving warm.