How to make Choco Frito de Setúbal

Why cooks start here

Choco Frito de Setúbal is cooked the way Setúbal cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Choco Frito de Setúbal originates from the coastal town of Setúbal, where the sea's bounty and the land's produce meet on every plate. This dish is a staple of home cooking, enjoyed at family lunches or casual dinners, where the cook's intuition, rather than precise measurements, guides the preparation. It's a celebration of simple, honest ingredients that reflect the region's love for fresh seafood and straightforward flavors. Choco Frito de Setúbal combines tender cuttlefish with a crispy crust, enhanced by garlic, bay leaf, and a hint of wine. A squeeze of lemon and crunchy fried potatoes complete this dish, perfectly seasoned with sea salt and black pepper.