Squids are tender, juicy and scrumptious when cooked perfectly. In Goa, they are commonly filled with prawns cooked with onions and recheado masala. I decided on a milder version with no spices, just the addition of green chillies for a hint of heat. An easy dish to prepare with cleaning and stuffing the squids taking some time. Served as a starter or side dish with the main meal.
When purchasing squids, select small or medium-sized ones than the larger ones. The filling is a mixture of prawns, onions, green chillies, tiny pieces of kokum, coriander leaves and salt. Once the squids are stuffed, they are cooked in very little oil and its own juices. Ready in minutes, the squids were delicious in combination with the prawns that were moist and crunch from the onions. A pleasantly delightful dish, avoiding the tasks of grinding any spice paste and precooking the filling.
When purchasing squids, select small or medium-sized ones than the larger ones. The filling is a mixture of prawns, onions, green chillies, tiny pieces of kokum, coriander leaves and salt. Once the squids are stuffed, they are cooked in very little oil and its own juices. Ready in minutes, the squids were delicious in combination with the prawns that were moist and crunch from the onions. A pleasantly delightful dish, avoiding the tasks of grinding any spice paste and precooking the filling.
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Stuffed Squids With Prawns
(Served 4 or 6)
Ingredients:
21 squids (800 grams)
2 tablespoons oil
salt
Filling:
1 cup fresh small prawns (measure after cleaning)
1 large onion (finely chopped)
2 large cloves of garlic (finely chopped)
2 long green chillies (finely chopped)
2 dried kokum petals (cut into small pieces)
few coriander leaves (finely chopped)
salt
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. Wash the squid pockets, tentacles and season with salt. Set aside to drain well using a colander placed over a bowl for 15 minutes.
In a bowl, mix the ingredients indicated under filling.
Note: No need to precook the filling.
Stuff the squid pockets three-fourth with the filling leaving room for them to expand while cooking. Seal the opening of each squid with tentacles and secure with a toothpick.
On a high flame, heat a pan and add oil. When oil is hot, add the squids. You will notice that they will start to release a lot of moisture, change colour and turn opaque. Remove the squids onto a plate when cooked through. Continue to cook the liquid down until it reduces and thickens. Transfer the squids back into the pan, stir to coat and check for seasoning. Shut off flame and serve. This is a dry dish.
Serve squids with the main meal.
Note:
(Served 4 or 6)
Ingredients:
21 squids (800 grams)
2 tablespoons oil
salt
Filling:
1 cup fresh small prawns (measure after cleaning)
1 large onion (finely chopped)
2 large cloves of garlic (finely chopped)
2 long green chillies (finely chopped)
2 dried kokum petals (cut into small pieces)
few coriander leaves (finely chopped)
salt
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. Wash the squid pockets, tentacles and season with salt. Set aside to drain well using a colander placed over a bowl for 15 minutes.
In a bowl, mix the ingredients indicated under filling.
Note: No need to precook the filling.
Stuff the squid pockets three-fourth with the filling leaving room for them to expand while cooking. Seal the opening of each squid with tentacles and secure with a toothpick.
On a high flame, heat a pan and add oil. When oil is hot, add the squids. You will notice that they will start to release a lot of moisture, change colour and turn opaque. Remove the squids onto a plate when cooked through. Continue to cook the liquid down until it reduces and thickens. Transfer the squids back into the pan, stir to coat and check for seasoning. Shut off flame and serve. This is a dry dish.
Serve squids with the main meal.
Note:
- If moisture released is less, then continue to cook squids in the pan without taking them out onto the plate.
- Do not overcook the squids and maintain their tenderness.
- If prawns are large, cut into small pieces.
