Algarve's Touristic and Gastronomic Passport


Stuffed Squid, Monchique Style

Serves 4

  • 1,200 kg of squid ;
  • 160 grs of rice ;
  • 100 grs of cured ham (presunto) ;
  • 300 grs of new potatoes ;
  • 500 grs of ripe tomatoes ;
  • 1 dl of dry white wine ;
  • 1,5 dl of olive oil ;
  • 1 bunch of parsley ;
  • 1 bay leaf ;
  • 250 grs of onions ;
  • salt to taste ;
  • pepper to taste ;
  • water


Wash 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 new potatoes.

Hint: 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.

Algarve Tourist Region

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