Lulas rechadas (stuffed squid)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Squid, cleaned and left whole |
| ¼ | pounds | Ham, coarsely chopped |
| 2 | Hard-boiled eggs, coarsely chopped | |
| 2 | Egg yolks | |
| 2 | cups | Cooked white rice |
| 2 | tablespoons | Parsley, chopped |
| 1 | cup | Canned tomatoes, cut in half |
| 2 | Onions, finely chopped | |
| 4 | tablespoons | 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.