Lulas Rechadas (Stuffed Squid)

Recipe Ingredients

3 lbs	1362g / 48oz	Squid - cleaned and left
1/4 lb	113g / 4oz	Ham - coarsely chopped
2		Hard-boiled eggs - coarsely
2		Egg yolks
2 cups	320g / 11oz	Cooked white rice
2 tablespoons	30ml	Parsley - chopped
1 cup	62g / 2.2oz	Canned tomatoes - cut in half
2		Onions - finely chopped
4 tablespoons	60ml	Olive oil
		Salt and pepper to taste

Recipe Instructions

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

Source:
Lon Hall

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