Choco Frito de Setúbal

Ingredients

• 1 kgcuttlefish — cleaned and cut into strips
• 6 clovesgarlic — crushed
• 2bay leaves
• 120 mldry white wine — for the marinade
• 200 gall-purpose flour
• sunflower oilfor deep frying
• 1lemon — cut into wedges
• 800 gpotatoes — cut into chips
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning the 1 kg of cuttlefish thoroughly under cold running water. Remove the innards and the cuttlebone, then peel off the skin. Pat the cuttlefish dry with paper towels to ensure it sears properly later, rather than steaming in its own moisture.
2. Peel and finely slice the 6 cloves of garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and 2 bay leaves, cooking until the garlic turns golden and fragrant, which indicates the base is ready.
3. Pour in 120 ml of dry white wine into the skillet with the garlic and bay leaves. Allow it to simmer gently, reducing slightly. This creates a flavorful base for the cuttlefish, enhancing its natural taste.
4. Slice the cuttlefish into strips about 1 cm wide. Season them lightly with fine sea salt and black pepper to taste. Coat each piece evenly in 200 g of all-purpose flour, shaking off any excess to ensure a light, crisp coating.
5. In a deep pan, heat sunflower oil to a depth of about 5 cm over medium-high heat. Once the oil is hot enough to sizzle a breadcrumb, carefully add the floured cuttlefish strips. Fry in batches to avoid overcrowding, turning occasionally, until they turn golden brown and crisp, about 3-4 minutes per batch.
6. While the cuttlefish is frying, peel and cut 800 g of potatoes into thick sticks. Fry these in the same oil until they are golden and crispy on the outside, yet fluffy inside. Drain both the cuttlefish and potatoes on paper towels to remove excess oil.
7. Transfer the fried cuttlefish and potatoes to a serving platter. Squeeze the juice of 1 lemon over the top for a fresh, zesty finish. Taste and adjust the seasoning with more sea salt if needed, then serve immediately while everything is hot and crisp.