Recipe - Lulas Rechadas (Stuffed Squid)

3 pound Squid, cleaned and left
whole
One fourth pound Ham, coarsely chopped
2 Hardboiled eggs, coarsely
chopped
2 Egg yolks
2 cup Cooked white rice
2 tablespoon Parsley, chopped
1 cup Canned tomatoes, cut in half
2 Onions, finely chopped
4 tablespoon 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, hardboiled 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 0915572613

Posted by Stephen Ceideberg; February 22 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip