Choco Frito Setúbal - Fried Cuttlefish Recipe

Welcome, food adventurers! Get ready to dive into the heart of Portuguese cuisine with a dish that's a true star of Setúbal: Choco Frito. This isn't just any fried seafood; it's a crispy, flavorful experience that tells a story of tradition, the sea, and a town's unwavering love for its local bounty. Setúbal, a charming port city just south of Lisbon, is famous for its fresh seafood, and Choco Frito, or fried cuttlefish, stands proudly as its most iconic dish.
What makes this Portuguese delicacy so special? It's all about the perfect balance: tender cuttlefish encased in a light, impossibly crispy batter, fried to golden perfection. Traditionally served with a simple squeeze of lemon and a side of homemade fries or a fresh salad, Choco Frito offers a taste of authentic Portugal that's both comforting and incredibly satisfying. We're going to guide you through making this Setúbal culinary gem right in your own kitchen, ensuring you capture that genuine, irresistible flavor. Whether you're a seasoned chef or a curious beginner, prepare to master this delightful dish!

Ingredients

• 500g (approx. 1 lb) fresh or frozen cuttlefish, cleaned
• 1 cup (120g) all-purpose flour, plus extra for dusting
• 1 teaspoon sweet paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of salt (adjust to taste)
• 1 cup (240ml) cold sparkling water or very cold beer (for extra crispiness)
• Olive oil or vegetable oil, for deep frying
• Lemon wedges, for serving

Directions

1. Prepare the Cuttlefish If using fresh cuttlefish, you'll need to clean it thoroughly. Remove the ink sac, beak, eyes, and any hard internal shell. Rinse well under cold water. If using frozen, thaw it completely in the refrigerator. Once cleaned, pat the cuttlefish very dry with paper towels – this is crucial for a crispy result! Cut the cuttlefish into strips or rings, about ½ inch thick.
2. Prepare the Batter In a medium bowl, whisk together the 1 cup of all-purpose flour, sweet paprika, garlic powder, black pepper, and salt. Gradually pour in the cold sparkling water or beer, whisking constantly until you have a smooth batter, similar in consistency to pancake batter. Be careful not to overmix; a few lumps are fine.
3. Heat Oil and Fry the Cuttlefish Heat enough olive oil or vegetable oil in a deep, heavy-bottomed pot or a deep fryer to reach about 3 inches deep. Heat the oil to 350-375°F (175-190°C). If you don't have a thermometer, you can test by dropping a small amount of batter into the oil; it should sizzle immediately and float to the top.
4. Lightly dust the cuttlefish pieces with a thin layer of extra flour. This helps the wet batter adhere better. Dip each floured cuttlefish piece into the prepared batter, ensuring it's fully coated. Carefully lower the coated cuttlefish into the hot oil, frying in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy cuttlefish.
5. Drain and Serve Fry the cuttlefish for 2-4 minutes per batch, or until they are golden brown and beautifully crispy. Use a slotted spoon or spider to remove the fried cuttlefish from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges.