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Lulas rechadas (stuffed squid)
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| Artist: |
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| Categories: |
Seafood |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 3
| lbs | Squid, cleaned and left | | 1/4
| lbs | Ham, coarsely chopped | | | -chopped | | 2
| cup | Cooked white rice | | 1
| cup | Canned tomatoes, cut in half | | 4
| tbsp | Olive oil | | | -whole | | 2
| | Hard-boiled eggs, coarsely | | 2
| | Egg yolks | | 2
| tbsp | Parsley, chopped | | 2
| | Onions, finely chopped | | | Salt and pepper to taste |
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Procedures:
| 1 | Preheat oven to 350f. | | 2 | saute onions in a frying pan over medium heat until translucent. | | 3 | In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper. | | 4 | stir in the egg yolks to bind the mixture. | | 5 | Stuff this into the squid with a small spoon. | | 6 | Seal each one with a toothpick. | | 7 | Layer in a baking dish and cover with tomatoes. | | 8 | Bake for 20 minutes. | | 9 | serve hot or warm with a green salad and a not too strong red wine. | | 10 | from "the international squid cookbook" by isaac cronin, aris books, berkeley, ca. | | 11 | 1981 isbn 0-915572-61-3 |
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