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Lulas recheadas
Squid stuffed with chouriço and rice
Lulas recheadas: Portimão squid stuffed with chouriço and rice, simmered in tomato
PortugueseFishermen's wives in Portimão stretched a modest catch of squid by filling the bodies with chopped tentacles, rice and a little chouriço, then simmering them slowly in tomato sauce until meltingly tender. It is a Sunday dish in the western Algarve, served sliced into rounds with boiled potatoes or more rice. This contains pork (chouriço), and the sauce uses white wine; replace it with the same amount of fish or vegetable stock for an alcohol-free version. Chef's tip: fill the squid only two-thirds full, because the rice swells and can split them.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the squid and filling
- 8 medium squidabout 1 kg, cleaned, tentacles kept
- 4 tbsp olive oil
- 2 onionsfinely chopped
- 4 garlic clovesfinely chopped
- 3 ½ oz chouriçoskinned and finely chopped
- 2 ⅞ oz short-grain rice
- 1 handful flat-leaf parsleychopped
- 1 eggbeaten
For the sauce
- 14 oz chopped tomatoes1 can
- 1 tsp sweet paprika
- ¾ cup dry white wineor fish or vegetable stock
- ¾ cup water
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Method
0/8 doneStep 1: Rinse the squid bodies inside and out and pat dry. Chop the tentacles finely.
Step 2: Heat half of 2 tbsp olive oil in a frying pan over a medium heat. Fry half of 1 onions and half of 2 garlic cloves for 5 minutes until soft, then add 3 ½ oz chouriço and the chopped tentacles and cook for 4 minutes, until the tentacles turn opaque and the chouriço releases its red fat.
9 minStep 3: Stir in 2 ⅞ oz short-grain rice and cook for 1 minute, then take off the heat and let it cool for 5 minutes. Mix in 1 handful flat-leaf parsley and 1 egg.
6 minStep 4: Spoon the filling into 8 medium squid until each is about two-thirds full. Close the opening with one of 8 wooden toothpicks, threading it through like a pin.
Step 5: In a wide casserole, heat the rest of 2 tbsp olive oil and soften the rest of 1 onions and 2 garlic cloves for 5 minutes. Add the stuffed squid and turn them for 2–3 minutes until they firm up and turn white.
8 minStep 6: Sprinkle over 1 tsp sweet paprika, add 2 bay leaves and pour in ¾ cup dry white wine. Let it bubble for 2 minutes, then add 14 oz chopped tomatoes and ¾ cup water.
3 minStep 7: Cover and simmer gently for 40–45 minutes, turning the squid halfway, until a knife slides through them easily and the filling is cooked (it should reach 160°F in the centre). A common mistake is boiling hard: squid cooked fast and long turns tough, so keep the sauce at a lazy bubble.
45 minStep 8: Rest for 5 minutes, pull out the toothpicks, slice each squid into thick rounds and serve with the sauce spooned over.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 38 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lulas recheadas take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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