Squid, Bean, and Sausage Stew
This dish from Taberna da Rua das Flores highlights chef André Magalhães' willingness to take quintessential Portuguese dishes—in this case, a rich stew of black beans and meat, often including chorizo—and use them as a springboard for his own creations. Here, he adds pieces of squid (lulas) for a fresh take on the original. Get the recipe for Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas) ». Evan Sung
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Squid, Bean, and Sausage Stew
Squid, Bean, and Sausage Stew Evan Sung

There’s nothing light about traditional Portuguese feijoada, which is all about beans and lots of pork (fresh, cured, and offal-tastic). For something a little different, we suggest this innovative take on the classic by chef André Magalhães of Taberna da Rua das Flores in Lisbon, which breaks up the pork and beans monotony with something lighter (and sustainable): seafood.

Magalhães’ tomato-enriched version cuts some of the pork with squid for a brighter, fresher color and texture that adds a bit of ocean brine. Lisbon is a coastal city, after all, and there’s no reason not to incorporate some of the abundant local seafood into a classic dish. If you don’t have access to a local Lisbon fisherman, seek our cleaned squid from your fishmonger. It freezes well, too.

It’s relatively easy to make, being a one-pot kind of stew, and you’ll feel transported to the coastal city and its rich flavors. For more flavors of Lisbon, Portugal, check out our feature on Lisbon and its emerging restaurants.

Squid, Bean, and Sausage Stew
Get the recipe for Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas) » Evan Sung

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