Lulas Rechadas (Stuffed Squid)

Course : Seafoods
Serves: 1
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3 pounds squid -- cleaned and left
1/4 pound ham -- coarsely chopped
2 large hard-boiled eggs -- coarsely
2 large egg yolks
2 cups cooked white rice
2 tablespoons parsley -- chopped
1 cup canned tomatoes -- cut in half
2 medium Onions -- finely chopped
4 tablespoons olive oil
1 teaspoon salt and pepper to taste

Preparation / Directions:

Preheat oven to 350F Sauté onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper. Stir in the egg yolks to bind the mixture. Stuff this into the squid with a small spoon. Seal each one with a toothpick. Layer in a baking dish and cover with tomatoes. Bake for 20 minutes. Serve hot or warm with a green salad and a not too strong red wine. From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

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