Squid, Monchique Style
kg of squid ;
grs of rice ;
grs of cured ham (presunto) ;
grs of new potatoes ;
grs of ripe tomatoes ;
dl of dry white wine ;
dl of olive oil ;
bunch of parsley
bay leaf ;
grs of onions ;
to taste ;
to taste ;
the squid carefully. Prepare them, removing the tentacles and guts
making sure they don't burst.
Peel the onions and mince them. Dice the ham very finely, and do the
same to the tentacles of the squid. Remove the stems from the tomatoes
and scald the latter in boiling water. Remove the skin and seeds and
then dice the tomatoes.
Place a pan on the flame and pour in the olive oil. Add the onions and
fry. Add the cured ham. Then add the tentacles of the squid, the
chopped parsley and the tomatoes. Let the mixture thicken.
Add the washed and drained rice, mix thoroughly and let it cook for
about 3 minutes. Season with salt and pepper.
Stuff the squid with the stuffing obtained this way, not forgetting to
drive a toothpick into the exterior part (mouth) so the stuffing won't
be lost when cooking.
In another pan, make more stuffing with chopped onions in olive oil,
the bay leaf and chopped parsley.
Add the white wine and water. Add the stuffed squid and let everything
cook. Correct the seasonings.
Take out the squid when ready. Serve them accompanied by the boiled
The squid should be medium-sized.
The new potatoes should be small, boiled in water and salt, and only
after this should they be peeled.
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