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Spiced Calamari in Ragout Sauce, José Gourmet, Portugal

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Jose Gourmet 'Spiced Calamari in Ragout Sauce', Portugal

With a taste of spices… pepper, clove, laurel, the simplicity of this  recipe guarantees the qualities and freshness of the fish. Originating  in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to general well-being and health. An indispensable delicacy, if you have already savored it, and an absolute must if you haven’t! 

A certain squid wanted to be a painter. Wide-eyed, she would  paint just about anything. But as soon as she finished painting, she  would change colour and blend with her paintings. That’s why nobody saw  her at the exhibition.


Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the  chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of  squids which have been drained. Use the sauce of the tin and add 4 soup  spoons of cream cheese and use as a spread. 

Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and  stir fry approximately 3’ to 5’. Add 1/2 | of warm vegetable stock. When  the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a  bunch of sliced basil and 50g of butter. if the rice is not juicy  enough, add some more vegetable stock.     

Illustration João Vaz de Carvalho Text Eugénio Roda Recipes Luís Baena