Lulas Rechadas (Stuffed Squid)

Servings: 1
Ingredients:

3 lb Squid, cleaned and left
-whole
1/4 lb Ham, coarsely chopped
2    Hard-boiled eggs, coarsely
-chopped
2    Egg yolks
2 c  Cooked white rice
2 tb Parsley, chopped
1 c  Canned tomatoes, cut in half
2    Onions, finely chopped
4 tb Olive oil
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.