Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

This recipe of Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way is my first real homemade Portuguese seafood recipe ! Rich and intense, this plate took me some time to execute. Lisbon and its environs make some of Portugal’s finest foods !

Stuffed Squid with Tomato Sauce and Pine Nuts

First, here is the list you will need to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way that serves 4

  • 12 small ( 600 g) prepared squid tubes, with tentacles
  • 3 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 20 g pine nuts, toasted ( plus extra for serving)
  • 1/2 tsp chilli flakes
  • half a bunch of fresh coriander leaves, removed
  • 200 g cooked basmati rice
  • sea salt crystals

For the Tomato Sauce

  • 1 head young garlic, broken into cloves, crushed to a paste
  • 3 Tbsp olive oil
  • 1 small onion, finely chopped
  • 1 can chopped tomatoes

Now, here are the different steps you will need to follow to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

First, make the tomato sauce. Crush all the garlic to a paste with 1 tsp of sea salt crystals and set aside. Heat the oil in a flameproof casserole. Add the onion and fry until pale golden. Increase the heat and add 2 tsp garlic paste ( the rest is for the stuffing) to the tomatoes. Simmer mon a medium heat for about 10 minutes. Set aside.

Now, heat a frying pan on medium heat and add the onion and fry until golden. add the rest of the crushed garlic, add the chopped wings and fry for 2 minutes. Add the pine nuts, chilli and roughly chopped coriander leaves. Mix in the cooked rice and transfer to a dish to cool.

Then, soak enough wooden cocktail sticks in cold water for 30 minutes. Preheat the oven to 180°C. Stuff each squid and thread one of the tentacles onto a cocktail stick, sealing the top closed as you go. Repeat with remainder.

Fry a few stuffed squid at a time in a little of the oil until golden. Add to the tomatoes in the casserole and cook in the oven for 15 minutes.

To serve, scatter over the reserved coriander leaves and the extra pine nuts. Finally, Carefully remove the cocktail sticks before serving and Enjoy !

Salade de Radis, Petits Pois, Concombre et Mozzarella

Cette Salade de Radis, Petits Pois, Concombre et Mozzarella est une salade pleine de saveur à cette époque de l’année. En faisant le bon choix au marché votre salade fera une merveille.

Salade de Radis, Petits Pois, Concombre et Mozzarella

Tout d’abord, voici la liste des différents ingrédients dont vous aurez besoin pour préparer la salade de Radis, Petits Pois, Concombre et Mozzarella pour 4 personnes en entrée ou 6  personnes en plat d’accompagnement.

  • 75 g de petits pois
  • 50 g de mangetout
  • 1/2 concombre pelé
  • Gros bouquet de radis, en tête et queue
  • 1 cuillère à soupe de vinaigre de vin blanc
  • 2 c. À soupe d’huile d’olive
  • 2×125 g de mozzarella buffala
  • un mélange d’origan et de roquette

Voici maintenant les différentes étapes à suivre pour préparer cette Salade de Radis, Petits Pois, Concombre et Mozzarella

Coupez les mangetout en empilant 4 à la fois et en les découpant en 3 morceaux, dans le sens de la longueur. Faites blanchir les petits pois dans de l’eau bouillante pendant 30 secondes. Égoutter et rafraîchir à l’eau froide. Mettez dans un plat de service.

Couper le concombre en quatre dans le sens de la longueur, puis le couper en tranches minces et l’ajouter au plat de service avec les petits pois. Tranchez les radis en diagonale et ajoutez-les aussi au plat.

Fouettez ensemble le vinaigre et l’huile pour bien les émulsionner. Égouttez la mozzarella et  déchirez-la sur la salade en lambeaux, puis étalez-la sur les feuilles de salade. Enfin, et juste avant de servir arrosez avec la vinaigrette.

Radish, Pea, Cucumber and herb Salad with Mozzarella

This Radish, Pea, Cucumber and herb Salad with Mozzarella is a salad full of flavour at this time of year. A good selection from the market will work beautifully.

Radish, Pea, Cucumber and Herb Salad with Mozzarella

 

First, here is the list of the different ingredients you will need to make the Radish, Pea, Cucumber and herb Salad with Mozzarella that serves 4 as a starter or 6 as a side

  • 75 g peas, podded
  • 50 g mangetout
  • 1/2 cucumber, peeled
  • Large bunch radishes, topped and tailed
  • 1 tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 2×125 g buffala mozzarella
  • a blend of oregano and rocket salad

Now, here are the different steps you will need to follow to make this Radish, Pea, Cucumber and herb Salad with Mozzarella

Shred the mangetout by stacking 4 together and slicing them into 3 pieces, lengthways. Blanch the peas in boiling water for 30 seconds. Drain and refresh in cold water. Put in a serving dish.

Cut the cucumber into 4 lengthways, then thinly slice across and add to the serving dish wit the peas and the mangetout. Slice the radishes and also add to the dish.

Whisk together the vinegar and the oil to emulsify. Drain the mozzarella and tear over the salad, scatter over the herb leaves and just before serving pour over the dressing.