From gladysdinletir@superonline.com Mon Jan 10 15:35:51 2005 Date: Sun, 9 Jan 2005 01:50:21 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Monchique Style Stuffed Squid Followup-To: rec.food.cooking, rec.food.recipes Monchique Style Stuffed Squid The Portuguese Trade and Tourism Office Fish & Shellfish Serves 4 Preparation Time 10 to 30 mins Cooking Time 10 to 30 mins 150ml / 5floz olive oil 250g / 9oz onions, minced 100g / 3 1/2oz cured ham, diced finely 1.25kg / 2 3/4lb squid, washed, gutted and with the tentacles diced 1 bunch of parsley, chopped 500g / 1lb2oz ripe tomatoes, peeled, de-seeded and diced 160g / 5 1/2oz rice, washed salt and pepper to taste 90ml / 3floz dry white wine 1 bay leaf 300g / 101/2oz new potatoes, boiled, to serve Heat half the oil in a pan and add half the onions. Fry. Add the ham, squid tentacles, half the bunch of parsley and the tomato. Let the mixture thicken. Add the rice, mix thoroughly and let it cook for about 3 minutes. Season with salt and pepper to complete the stuffing. Stuff the squid with the stuffing, taking care to drive a toothpick into the exterior part so not to lose the stuffing when cooking. In another pan, make more stuffing with the rest of the onion, oil, bay leaf and parsley. Add the wine, water and the stuffed squid and let everything cook. When ready take out the squid and serve with boiled potatoes. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/