The Elements:

  1. 12 cup extra-virgin olive oil, or more to taste
  2. 2 large yellow onions, chopped
  3. 5 oz. fresh Portuguese sausage or chorizo, cut into 12-inch-thick slices
  4. 4 cloves garlic, minced (1 Tbsp. plus 2 tsp.)
  5. 2 bay leaves
  6. Pinch ground cumin
  7. 1 34 lb. cleaned squid bodies, cut into 2-inch squares (2 12 cups)
  8. 1 cup dry white wine
  9. 4 12 cups cooked, drained pinto beans
  10. 4 small vine-ripe tomatoes, quartered and cored
  11. 1 bird’s-eye or piri-piri chile
  12. Salt to taste
  13. 14 cup chopped cilantro leaves, for garnish
  14. Flaky sea salt, for garnish (optional)


The Method:

  1. In a large pot over medium-high heat, heat the olive oil until shimmering. Add the onion and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the sausage, garlic, bay leaves, and cumin and cook, stirring frequently, until the sausage is no longer pink and the garlic is fragrant, about 10 minutes. Stir in the squid, then add the white wine and cook, stirring occasionally, until the liquid is mostly evaporated, about 15 minutes. Stir in the beans, tomatoes, and chile. Cover the pot and let the stew simmer for 45 minutes. Season with salt to taste.
  2. Serve immediately, garnished with cilantro and flaky sea salt, and drizzled with more olive oil if desired.

Another dish from Taberna da Rua das Flores by chef André Magalhães – Mackerel Special



Recipe courtesy of Saveur





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