Lula Manacau

Name: Lula Manacau
Cuisine: Brazilian
Ingredients: Lime sections and preserved malagueta pepper oil or hot pepper sauce, for serving; Lime sections and preserved malagueta pepper oil or hot pepper sauce, for serving; Lime sections and preserved malagueta pepper oil or hot pepper sauce, for serving; 8 garlic cloves, minced; ¼ cup extra-virgin olive oil; 2 tablespoons minced fresh parsley; ¼ cup dry white wine; 1 teaspoon salt, or more to taste; 1 tablespoon extra-virgin olive oil, plus extra for cooking; 1½ pounds medium squid, cleaned; ¼ teaspoon freshly ground white pepper; Juice of 3 limes (2 rinds reserved)

Grilled Squid Manacau

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

This dish was made famous by Edinho at his restaurant Manaca in the village of Camburi on the São Paulo coast.

Ingredients

Marinade

Juice of 3 limes (2 rinds reserved)
1 tablespoon ext

Americas
Brazil
Bahia
Camburi
São Paulo
Fish course
Pescatarian
Gluten-free

Method

To make the marinade, in a nonreactive bowl, mix the lime juice, oil, salt, and pepper and allow to stand 5 minutes, or until the salt dissolves.

Slice off the heads of the squid, place the heads and bodies in a large bowl, and add enough marinade to moisten the squid. You may not need all of it.

For the fried garlic, heat the oil over medium heat in a small heavy-bottomed sauce