Lulas Rechadas (stuffed Squid) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Squid, cleaned and left whole
1/4 lbs: Ham, coarsely chopped
2: Hard-boiled eggs, coarsely chopped
2: Egg yolks,
2 cup: Cooked white rice,
2 tbsp: Parsley, chopped
1 cup: Canned tomatoes, cut in half
2: Onions, finely chopped
4 tbsp: Olive oil,
Salt and pepper to taste,
Directions:
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.
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.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
Source from luhu.jp
Saute 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.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
Source from luhu.jp