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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Charlito's Creole
Calamari
By Charlie's Bar, San Nicolas
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Charlie's Bar, one of
Aruba oldest watering holes, on the main street of San Nicolas since 1941. Charlie Brouns
Jr. switched gears, taking over from his father, catering to tourists serving food,
telling stories, becoming the San Nicolas champion, the defender of Aruba's sunrise side.
From San Nicolas he ventured into Savaneta. In Savaneta Charlie runs a small hotel of 6
rooms. There are roosters and chickens and iguanas and fishing boats and ropes and
driftwood and marine paraphernalia. Who but Charlie would sit there in the sweltering heat
with logoed undershirt, meeting and greeting people from all walks of life, writers,
pilots and bikers, politicians and bums. "If you haven't been to
Charlie's, you haven't been to Aruba. |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 73.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Serves 4.
Ingredients:
- 2 pounds fresh calamari (baby squid),
cleaned and cut into rings
- 1/2 head garlic, cloves peeled and thinly
sliced
- 3/4 cup chopped onion
- 1/2 cup carrots, peeled, finely cubed
- 1/2 cup fresh or frozen peas
- 3 bay leaves
- 1/2 cup Martell Cognac
- salt and freshly ground black pepper, to
taste
Blanch cleaned calamari in boiling water for about 2 minute or until tender. Drain.
To skillet, preferably non-stick, add
calamari and all remaining ingredients. Stir well and cook over medium heat for about 5
minutes
Remove bay leaves and serve with rice or
vermicelli.
Bon Appetit!
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