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 !

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