On a coast where the grill is king, grilled squid (lulas) and cuttlefish (chocos) are a Ferragudo staple: cleaned, scored and laid over charcoal until just set and lightly charred, then finished with olive oil, garlic and a squeeze of lemon.
Served with boiled potatoes and a tomato salad, they ask nothing more — the freshness does the work, the flesh tender and faintly smoky. It is the lighter, simpler counterpoint to the cataplana, and a fixture of the riverside terraces where the catch has barely travelled.
⭐ Must-try:
Chocos grelhados
Highlights
- Squid and cuttlefish over charcoal
- Olive oil, garlic and lemon, no more
- Tender, lightly smoky, just set
- With potatoes and tomato salad
- The simple side of the seafood table
Frequently asked questions
What is the difference?
Lulas are squid, chocos are cuttlefish — both grilled the same simple way along this coast.
How is it served?
Off the charcoal with olive oil, garlic and lemon, plus potatoes and salad.