Lulas rechadas (stuffed squid)

Yield: 1 servings

Measure Ingredient
3 pounds Squid, cleaned and left whole
¼ pounds Ham, coarsely chopped
2 \N Hard-boiled eggs, coarsely chopped
2 \N Egg yolks
2 cups Cooked white rice
2 tablespoons Parsley, chopped
1 cup Canned tomatoes, cut in half
2 \N Onions, finely chopped
4 tablespoons Olive oil
\N \N Salt and pepper to taste

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.

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