A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.
Thursday, September 16, 2021
Serve this delicious Portuguese algarve style fried squid (lulinhas fritas à algarvia) with boiled potatoes.
Preparation time:
15 min
Cooking Time:
15 min
Ready In:
30 min
Level of Difficulty:
Very Easy

Portuguese Algarve Style Fried Squid Recipe - Portuguese Recipes

Portuguese Algarve Style Fried Squid Recipe

Share this Recipe

Posted in: Seafood Recipes
Sat, Nov 17, 2018, 14:24
5 out of 5 with 4 ratings
Views: 14265


2 lbs of medium or small squid1 and 1/2 lbs of boiled potatoes1/2 cup of olive oil3 garlic cloves1 bay leaf1/2 cup of white wine1 bunch of parsleyWhite pepper grains (to taste)Sea salt (to taste)
  • Get Portuguese groceries & stuff Get Portuguese groceries and other stuff at Amazon.com

  • This site uses US measurements.


    1. Wash the squid well in cold water, without opening them, season with salt. 
    2. Heat the frying pan with the olive oil, add the garlic cloves (crushed), the bay leaf and white pepper (to taste), don't let the garlic burn.
    3. Add the squid to the pan and fry broth sides over low heat, sprinkle with the white wine and a little water (to taste).
    4. Once cooked sprinkle with parsley and serve with boiled potatoes.

    Note: If you use fresh squid, it will take longer to cook.

    Recipe & Photo Credit: receitasdeportugal.com


    (Leave a comment.)
    There are no comments for this recipe. (Be the first one to leave a comment.)
    You might also like
    Portuguese Algarve Style Fried Squid Recipe
    This Portuguese style tuna stuffed tomatoes recipe (receita de tomates recheados com atum) is very comforting, healthy and light.
    Portuguese Algarve Style Fried Squid Recipe
    How to make Portuguese mussels and shrimp in chouriço sauce.
    Portuguese Algarve Style Fried Squid Recipe
    This simple and delicious Portuguese grilled cod with greens recipe (receita de bacalhau grelhado com grelos) is very easy to prepare.