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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Portuguese Trade and Tourism Office
Servings: 4
5 fluid ounces olive oil
9 ounces minced onions
3 ½ ounces cured ham, diced finely
2 ¾ pound squid, washed, gutted and with the tentacles diced
1 bunch of parsley, chopped
1 pound ripe tomatoes, peeled, de-seeded and diced
5 ½ ounces rice, washed
salt and pepperi, to taste
3 fluid ounces dry white wine
1 bay leaf
10½ ounces new potatoes, boiled, to serve
Heat half the oil in a pan and add half the onions. Fry.
Add the ham, squid tentacles, half the bunch of parsley and the tomato. Let the mixture thicken. Add the rice, mix thoroughly and let it cook for about 3 minutes. Season with salt and pepper to complete the stuffing. Stuff the squid with the stuffing, taking care to drive a toothpick into the exterior part so not to lose the stuffing when cooking. In another pan, make more stuffing with the rest of the onion, oil, bay leaf and parsley. Add the wine, water and the stuffed squid and let everything cook. When ready take out the squid and serve with boiled potatoes.