Provincetown Portuguese Cookbook

Appetizers Acepipes   Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

BBQ Squid Lulas Grelhado Holly Carter This grilled squid is perfect in the summer. Cleaned in advance and put on ice, the squid can be easily transported in a cooler to the beach and grilled over a Hibachi. 4 small summer squid per person Extra squid for the stuffing Clean the squid by removing the heads and pulling out the backbone. Carefully remove the ink sac. Thoroughly wash the squid inside and out and dry. Chop the tentacles and heads and the extra, cleaned squid and stuff inside the squid bodies. Secure with toothpicks. Grill over hot coals. The squid bodies will be crispy on the outside while the stuffing will be steamed and tender on the inside. Remove the nerve (it's visible).