Lulas Rechadas (Stuffed Squid)
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
squid
cleaned and left whole |
|
| ¼ | pound |
ham
coarsely chopped |
|
| 2 | large |
eggs
hard boiled, coarsely chopped |
|
| 2 | each |
egg yolks
|
*
|
| 2 | cups |
long grain rice
cooked |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | cup |
tomatoes, canned
cut in half |
|
| 2 | each |
onions
finely chopped |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
squid
cleaned and left whole |
|
| 113.4 | g |
ham
coarsely chopped |
|
| 2 | large |
eggs
hard boiled, coarsely chopped |
|
| 2 | each |
egg yolks
|
*
|
| 473 | ml |
long grain rice
cooked |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 237 | ml |
tomatoes, canned
cut in half |
|
| 2 | each |
onions
finely chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Sauté onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
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.
Serve hot or warm with a green salad and a not too strong red wine.
