Lulas Rechadas (Stuffed Squid)

Lulas rechadas is a beloved Portuguese dish: whole squid tubes stuffed with a savory filling of chopped ham, hard-boiled eggs, cooked rice, and parsley, then baked under a layer of tomatoes until tender and fragrant.

The stuffing is bound together with raw egg yolks, which set during baking and hold everything in place when you slice into the squid. Each piece gives you a cross-section of the filling surrounded by tender, white squid. The ham brings saltiness, the hard-boiled eggs add richness, and the rice absorbs the juices so nothing goes to waste.

Sauteed onions in the filling provide a sweet, aromatic base, and the canned tomatoes on top create a light sauce as they break down in the oven. Twenty minutes is all it takes once the squid are stuffed and in the dish.

Chef Tips

• Don’t overstuff the squid. They shrink as they cook, and too much filling causes them to split open. Fill about two-thirds full.
• Seal each tube with a toothpick to keep the stuffing inside during baking. Remove before serving.
• Cleaned whole squid tubes are often available frozen at seafood counters. Thaw completely and pat dry before stuffing.
• Serve with a simple green salad and crusty bread to soak up the tomato juices.

Variations

• Add chopped olives or capers to the stuffing for a briny, Mediterranean twist.
• Use chorizo instead of ham for a smokier, spicier filling.
• Substitute couscous for rice in the stuffing for a lighter texture.