Squid, Monchique Style
kg of squid ;
grs of rice ;
grs of cured ham (presunto) ;
grs of new potatoes ;
grs of ripe tomatoes ;
dl of dry white wine ;
dl of olive oil ;
bunch of parsley ;
bay leaf ;
grs of onions ;
to taste ;
to taste ;
the squid carefully. Prepare them, removing
the tentacles and guts making sure they don't
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
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.
The squid should be medium-sized.
The new potatoes should be small, boiled in
water and salt, and only after this should they
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