Entree: Portugal – Portuguese Seafood Coast – Lulas Recheadas (Whole squid stuffed with rice, chouriço, herbs, and simmered in a tomato and wine sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 4 medium squid, cleaned with tubes and tentacles intact, approx. 5 oz (140 g) each
- 1/2 cup (100 g) short-grain rice, rinsed
- 3 oz (85 g) chouriço or chorizo, diced small
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) fish or vegetable stock
- 1 bay leaf
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- Toothpicks for securing squid openings

Instructions

1. Prepare the filling: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add diced chouriço and cook 2–3 minutes until it renders fat and begins to brown. Add half the onion and one clove garlic and sauté until softened, about 4 minutes.
2. Stir in the rinsed rice and smoked paprika, toasting 1–2 minutes. Add 1/4 cup (60 ml) of the stock, stir, and cook until the liquid is mostly absorbed, about 4–5 minutes. Remove from heat, stir in half the parsley, season with salt and pepper, and let the mixture cool so it is easy to handle.
3. Stuff each squid tube loosely with the rice mixture (do not overfill; rice will expand). Secure openings with toothpicks. Reserve tentacles to add to the sauce.
4. In a large skillet or shallow Dutch oven, heat remaining 1 tbsp (15 ml) olive oil over medium-high heat. Sear stuffed squid on all sides until lightly browned, about 2 minutes per side; remove and set aside.
5. In the same pan, add remaining onion and garlic and sauté 2–3 minutes until soft. Add the reserved squid tentacles and sauté 1 minute. Pour in white wine and scrape up browned bits, then add diced tomatoes, remaining 3/4 cup (180 ml) stock, bay leaf, and a pinch of salt and pepper.
6. Return stuffed squid to the pan, spoon sauce over them, reduce heat to medium-low, cover, and simmer gently for 20–25 minutes until squid is tender and rice is fully cooked. Turn squid once during cooking and add more stock if the sauce becomes too thick.
7. Remove from heat, discard bay leaf, finish with lemon juice and remaining parsley, adjust seasoning, and serve warm with crusty bread or a simple salad.