Monchique Style Stuffed Squid
The Portuguese Trade and Tourism Office
Fish & Shellfish Serves 4
Preparation Time 10 to 30 mins
Cooking Time 10 to 30 mins
150ml / 5floz olive oil
250g / 9oz onions, minced
100g / 3 1/2oz cured ham, diced finely
1.25kg / 2 3/4lb squid, washed, gutted and with the tentacles diced
1 bunch of parsley, chopped
500g / 1lb2oz ripe tomatoes, peeled, de-seeded and diced
160g / 5 1/2oz rice, washed
salt and pepper to taste
90ml / 3floz dry white wine
1 bay leaf
300g / 101/2oz 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.
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