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Lulas Rechadas (Stuffed Squid)

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Squid - cleaned and left

  2. 1/4 lb 113g / 4oz Ham - coarsely chopped

  3. 2 Hard-boiled eggs - coarsely

  4. 2 Egg yolks

  5. 2 cups 320g / 11oz Cooked white rice

  6. 2 tablespoons 30ml Parsley - chopped

  7. 1 cup 62g / 2 1/5oz Canned tomatoes - cut in half

  8. 2 Onions - finely chopped

  9. 4 tablespoons 60ml Olive oil

  10. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F Saute onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.

  2. Stir in the egg yolks to bind the mixture. Stuff this into the squid with a small spoon. Seal each one with a toothpick. Layer in a baking dish and cover with tomatoes. Bake for 20 minutes.

  3. Serve hot or warm with a green salad and a not too strong red wine.

  4. From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca.

  5. ISBN 0-915572-61-3

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