pusit relleno

Categories
Tex/mexican
Fish/seafoo
Yield
6 servings
MeasureIngredient
12 larges Squids
½ pounds Ground pork
Green onions, finely sliced
Egg, beaten
  Salt and pepper to taste
Garlic clove, minced
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 medium Tomato, chopped
½  Bay leaf
1 tablespoon Soy sauce

STUFFED CALAMARI

Remove squid heads and ink sacs, clean the calamari outside and inside. Sprinkle salt lightly on squids and set aside.

In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.

Stuff squid cavities with meat mixture. This is messy and slippery, don't over stuff the calamari as the stuffing will swell when cooking. A pastry bag makes this easier to do.

Place a pan in a steamer and steam the calamari covered for 10-15 minutes, or until filling is cooked. Drain liquid and set aside.

Prepare sauce while steaming calamari. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and stir for 1 minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato pieces are soft.

Pour sauce on top of stuffed calamari. Serve with rice.

Note: I save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables. I used the broth from steaming the calamari as a liquid in this dish. This is NOT a good dish to serve to people who don't like calamari or are a bit squeamish. Regular bananas can be used but they should be very firm and green.

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