Lulas in Portuguese means squid and Recheadas is stuffed.
Stuffed squids are tender, juicy and scrumptious when cooked perfectly. Overcook them and they are chewy and rubbery. Cook them till they are opaque and no longer transparent. With the shrimp recheado masala filling, it's a party in your mouth. Serve as a starter or a side dish to a meal.
When purchasing squids, select small or medium sized ones. They are tender than the larger ones.
Squids are rich in protein, vitamin and mineral content. Ideal for individuals suffering from rheumatoid arthritis who have low selenium levels in their blood. Squids have an abundance of this mineral. It contains large amounts of phosphorus necessary for stimulating calcium required for the building of bones and teeth.
Stuffed squids are tender, juicy and scrumptious when cooked perfectly. Overcook them and they are chewy and rubbery. Cook them till they are opaque and no longer transparent. With the shrimp recheado masala filling, it's a party in your mouth. Serve as a starter or a side dish to a meal.
When purchasing squids, select small or medium sized ones. They are tender than the larger ones.
Squids are rich in protein, vitamin and mineral content. Ideal for individuals suffering from rheumatoid arthritis who have low selenium levels in their blood. Squids have an abundance of this mineral. It contains large amounts of phosphorus necessary for stimulating calcium required for the building of bones and teeth.
Stuffed Squids (Lulas Recheadas)
(Serves 4)
Ingredients:
20 medium sized squids
1 large onion (2 cups, finely chopped)
1 1/2 cups small shrimps (if large, cut into pieces)
1 cup recheado masala
8 to 10 tablespoons of oil
20 toothpicks (rinsed in water)
Salt
Filling:
Heat two tablespoons of oil in a pan and add onions. Saute onions till soft. Then add three fourth cvp of recheado masala (reserving quarter cup aside for serving) along with shrimps and salt. Stir for a couple of minutes till mixture is dry. Allow mixture to cool.
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Put the shrimp filling in a ziploc bag. Cut the tip of the bag and stuff only three fourth of the squid, leaving room for it to expand while cooking. Place the tentacles at the opening of each squid and secure with a toothpick.
On a medium high flame, heat a skillet and add three tablespoons of oil. Lightly brown six squids at a time on either sides till cooked, around four minutes.
In a small pan, heat 1 teaspoon oil, add the 1/4 cup recheado masala, fry for few seconds. Then add 1 tablespoon of water, bring to boil and serve over fried squids after removing the toothpicks.
(Serves 4)
Ingredients:
20 medium sized squids
1 large onion (2 cups, finely chopped)
1 1/2 cups small shrimps (if large, cut into pieces)
1 cup recheado masala
8 to 10 tablespoons of oil
20 toothpicks (rinsed in water)
Salt
Filling:
Heat two tablespoons of oil in a pan and add onions. Saute onions till soft. Then add three fourth cvp of recheado masala (reserving quarter cup aside for serving) along with shrimps and salt. Stir for a couple of minutes till mixture is dry. Allow mixture to cool.
Method:
Clean squids separating the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage.
Put the shrimp filling in a ziploc bag. Cut the tip of the bag and stuff only three fourth of the squid, leaving room for it to expand while cooking. Place the tentacles at the opening of each squid and secure with a toothpick.
On a medium high flame, heat a skillet and add three tablespoons of oil. Lightly brown six squids at a time on either sides till cooked, around four minutes.
In a small pan, heat 1 teaspoon oil, add the 1/4 cup recheado masala, fry for few seconds. Then add 1 tablespoon of water, bring to boil and serve over fried squids after removing the toothpicks.