Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Squid Stew Lula Guisada Rachel White   4 lbs. prepared squid 3 onions, minced 2 cloves of garlic, minced 2 tbsp. olive oil 4 chopped tomatoes (or 1 med. can of stewed tomatoes) 1 tbsp. crushed red pepper 1 tbsp. salt 6 peeled and cubed potatoes 2 tbsp. vinegar   Clean and wash the squid thoroughly. Cut into two inch lengths. Sauté the onion and garlic in the olive oil in a soup kettle. Add the squid and the other ingredients. Cover with water. Bring to a boil, reduce the heat and simmer at least 2 to 3 hours or until the squid is tender. Serves 6 to 8.