Lulas Grelhadas

Name: Lulas Grelhadas
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Cuisine: Sao Tomean
Ingredients: 800g whole squid, cleaned; 4 cloves garlic, minced; Juice of 3 lemons; 3 tbsp olive oil; Salt and pepper; For vinaigrette: 2 malagueta peppers, minced; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp chopped parsley; Pinch of salt

Lulas Grelhadas (LOO-lahs greh-LYAH-dahs)

Grilled Squid

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 278 kcal

Fresh squid from the Gulf of Guinea marinated in lemon, garlic, and olive oil, grilled until tender with charred edges and served with a malagueta vinaigrette.

Nutrition & Info

Protein 30.0g

Carbs 8.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

charcoal grill or grill pan mixing bowl sharp knife

Presentation Guide

Vessel: oval platter

Garnishes: lemon wedges, parsley, malagueta vinaigrette

Accompaniments: coconut rice, green salad

Ingredients

800g whole squid, cleaned
4 cloves garlic, minced
Juice of 3 lemons
3 tbsp olive oil
Salt and pepper
For vinaigrette: 2 malagueta peppers, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped parsley
Pinch of salt

Instructions

1
Score squid bodies in a crosshatch pattern. Leave tentacles whole.
2
Mix garlic, lemon juice, olive oil, salt, and pepper. Toss with squid. Marinate 15 min.
3
Make vinaigrette: combine minced malagueta, olive oil, lemon juice, parsley, and salt.
4
Grill squid over high heat for 2-3 min per side — do not overcook.
5
Arrange on a platter. Drizzle with malagueta vinaigrette.
6
Serve immediately with lemon wedges and coconut rice.

💡

Did You Know?

The trick to tender grilled squid is extreme speed — Sao Tomean grill masters say "two minutes or two hours, nothing in between" to avoid rubbery results.

Chef's Notes

Equipment Tips

charcoal grill or grill pan
mixing bowl
sharp knife

Garnishing

lemon wedges, parsley, malagueta vinaigrette

Accompaniments

coconut rice, green salad

The Story Behind Lulas Grelhadas

Grilled squid is a direct inheritance from Portuguese cuisine, adapted on Sao Tome with the addition of malagueta pepper and palm oil. The islands' position in the Gulf of Guinea provides access to excellent squid fishing grounds. Portuguese missionaries and settlers introduced the grilling technique, and local cooks added their signature heat.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Portuguese fishing heritage

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