Squid Moqueca/Moqueca de Lula:
Moqueca is a Brazilian stew made from different types of fish and seafood and is particularly traditional in Bahia. It’s characteristic taste comes from palm oil (azeite de dendê) and coconut milk. This is a simple version using squid.
Squid Moqueca served with basmati rice
4 medium squid (cleaned and chopped into 1cm square)
1 finely sliced onion 1 green chilli (seeded and finely chopped)
2 cloves of garlic (finely chopped)
½ green pepper and ½ red pepper (thinly sliced)
1 cup coconut milk
1 small bunch of coriander (roughly chopped)
2 tbsp of palm oil
1. In a medium casserole with a lid, heat up the palm oil and add the onions, frying gently until soft.
2. Add garlic and chilli, cook for a minute then add the squid (dried with paper towels to avoid adding too much water).
3. Cover and cook over low-medium heat for 30 minutes, stirring occasionally.
4. When the squid is cooked (it should be extremely soft) add the pepper slices and coconut milk. Heat gently for a few minutes then remove from heat.
5. Taste carefully and correct seasoning if needed (squid hardly needs added salt), stir in the chopped coriander and serve with basmati rice.
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