Choco Frito

Dish information

Choco Frito, meaning 'fried cuttlefish', is a culinary icon of the Setúbal region in Portugal, particularly celebrated for its simplicity and exceptional taste. This dish features tender pieces of cuttlefish, deeply marinated, coated in a light batter or seasoned flour, and then deep-fried to a perfect crispy golden brown. It is typically served unadorned, save for a wedge of lemon to squeeze over the hot, crispy pieces, and often accompanied by a generous portion of french fries. The coastal city of Setúbal, with its rich fishing heritage and abundant cuttlefish from the Sado Estuary, is the undisputed home of this delicacy. The preparation method likely evolved over time as fishing communities sought flavorful ways to cook their catch. The widespread commercial fishing and processing of cuttlefish in and around Setúbal throughout the 20th century further cemented its place in local cuisine. By the latter half of the 20th century, Choco Frito had become a highly sought-after dish, not just in Setúbal but across Portugal, recognized for its addictive crunch and succulent interior. It embodies the Portuguese mastery of seafood preparation – achieving a perfect balance between crispy exterior and tender, flavorful flesh. It's a testament to how a simple ingredient, expertly prepared, can become a beloved national dish.

Timeline

• 1950s

  Choco Frito began gaining popularity in Setúbal as a distinct local specialty, often served in seaside restaurants.

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  1970s

  The dish spread beyond Setúbal, becoming a favored seafood option in other coastal towns and cities.

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  1990s

  Choco Frito achieved widespread recognition across Portugal as a quintessential fried seafood dish.

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  2010s

  The dish became a symbol of Setúbal's gastronomic identity, featured at food festivals and culinary events.