Choquinhos à Algarvia (Cuttlefish Algarve Style)

Choquinhos à Algarvia, as the name implies, are a typical dish from the Algarve region. They are a fresh and easy and quick dish to prepare. But no less tasty!

Choquinhos on a serving plate

It is a dish made with few ingredients, but all of them are rich in flavor and freshness… This dish automatically reminds us of moments of summer and leisure. Sitting by the sea, enjoying a great lucha, seven with a glass of white wine… It has that magic!

It can be enjoyed with french fries, but it is more commonly prepared with small potatoes boiled with skin and then sautéed in the cuttlefish juices.

Choquinhos finishing touch

After being well washed, the cuttlefish without ink should be seasoned with salt and lemon.

Once they get the taste of the seasonings, cook the cuttlefish in previously heated olive oil together with garlic and bay leaves.

Frying the choquinhos...

After the cuttlefish are cooked, it’s time to prepare the sauce that will accompany them and make everyone’s delight.

Add the remaining ingredients to the skillet where you cooked the cuttlefish:

– wine, until the alcohol evaporates;

– lemon juice;

– butter;

– chopped coriander.

After the sauce has thickened, add the previously boiled and halved small potatoes. As soon as they acquire the taste of the sauce, sprinkle with the chopped coriander and serve!

Migas with Entrecosto and Choquinhos à Algarvia served

What do you think?! Delicious, I know…

If you want to learn how to cook this and many other traditional Portuguese dishes, join us at Homecooking Lisbon on our Traditional Portuguese Cooking Class and let our team of experienced chefs and instructors guide you through the process!

Choquinhos on a serving plate

Choquinhos à Algarvia (Small Cuttlefish, Algarve Style)

Homecooking Lisbon
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Algarve
Servings 4 people


  • 800 g cuttlefish clean
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 glass white wine
  • 1/2 lemon juice
  • 1 tbsp butter
  • 800 g potatoes small
  • salt and chilli to taste
  • olive oil to taste
  • coriander to taste, chopped


  • Wash the cuttlefish very well, drain them and season them with salt and lemon
  • In a skillet, heat a some olive oil and add the crushed garlic;
  • Introduce the cuttlefish, bay leaves and chilli. Let them fry for a few minutes until browned;
  • Turn them over, add the white wine and, after the alcohol evaporates, add the butter, lemon juice and chopped coriander. Cook the cuttlefish until the sauce starts to reduce, for about 15 minutes;
  • Boil the potatoes with their skin, cut in half and let them sauté a little, to gain flavor;
  • Serve immediately.
Keyword Coriander, Cuttlefish

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