This stuffed squid recipe is a savory and succulent dish. It combines tender calamari with a flavorful mixture of rice and vegetables, served with a rich, complementary sauce. This dish is perfect for seafood lovers and offers a taste of traditional Portuguese cuisine.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Ingredients (Serves Four People)
- 8 medium-sized squid (cleaned, tentacles reserved)
- 200g white rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 medium carrot, grated
- 4 tbsp olive oil
- 100g canned diced tomatoes
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 100ml white wine
- 300ml vegetable or fish broth
- 1 lemon, cut into wedges (for garnish)
For the Sauce
- 50ml olive oil
- 1 garlic clove, minced
- 100g diced tomatoes
- 1 tsp paprika
- 50ml white wine
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Filling
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the diced red and green bell peppers and the grated carrot, cooking for another 5 minutes.
- Stir in the rice and allow it to be lightly toasted for about 2 minutes.
- Add the diced tomatoes, fresh parsley, salt, and pepper to taste. Pour half the vegetable or fish broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and let it simmer until the rice is halfway cooked, absorbing most of the liquid. Remove from heat and set aside.
Step 2: Stuff the Squid
- Carefully fill each cleaned squid with the rice and vegetable mixture, leaving a little room at the top for the rice to expand as it cooks.
- Secure the open end of each squid with a toothpick to keep the filling inside.
Step 3: Cook the Stuffed Squid
- In a large skillet, heat the remaining olive oil over medium heat. Sear the stuffed squid on each side for 2-3 minutes until lightly golden.
- Pour in the white wine and the remaining broth. Cover the skillet and let the squid cook on low heat for about 30 minutes or until tender.
- Remove the squid from the skillet and set them aside.
Step 4: Prepare the Sauce
- In a small saucepan, heat the olive oil and sauté the garlic until fragrant.
- Add the diced tomatoes, paprika, and white wine. Let it simmer for about 10 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
Step 5: Serve
- Plate the stuffed squid and drizzle the sauce over the top.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Tips and Tricks
- For an extra layer of flavor, add finely chopped squid tentacles to the rice and vegetable filling before cooking.
- Be careful not to overfill the squid, as the rice will expand during cooking.
- If you’re short on time, you can use pre-cooked rice, adjusting the broth amount accordingly.
Serving Suggestions
- Serve this stuffed squid with roasted vegetables or a simple green salad.
- Pair it with crusty bread to soak up the flavorful sauce.
Wine Pairing
- A crisp, dry white wine like Vinho Verde from Portugal pairs beautifully with this seafood dish, complementing the squid’s lightness and the sauce’s richness.
- For a Bulgarian option, consider a white Misket, known for its floral and citrusy notes.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Sodium: 480mg
Dietary Modifications
- Gluten-Free: Ensure that the broth is gluten-free, and consider serving it with a gluten-free side such as quinoa or roasted vegetables instead of bread.
- Vegetarian: Swap the squid for bell peppers, fill them with the rice and vegetable mixture, and bake them for a similar presentation.
- Low-Carb: Substitute the rice with cauliflower rice for a low-carb version of this dish.
About This Recipe
Stuffed squid, or lulas recheadas, is a classic dish in Portuguese coastal cuisine. Squid is a beloved seafood in Portugal, often used in stews, grilled, or stuffed with flavorful ingredients like rice, vegetables, and herbs. The tender calamari and savory filling make this dish a favorite at family gatherings and festive occasions.
Cultural Context
This dish reflects the Portuguese love for seafood and rice, with its Mediterranean influences seen in olive oil, garlic, and fresh vegetables. In coastal regions, stuffed squid is often served at seaside restaurants, where fresh catches of the day are celebrated in simple yet rich recipes. The filling can vary regionally, but the base of rice and vegetables remains a staple, often enriched with local flavors like paprika or white wine. Stuffed squid, as a traditional Portuguese dish, connects local fishermen and home cooks to the bountiful offerings of the sea.
