Stuffed Squid

Today I suggest you'll prepare stuffed squids, a famous and tasty fish main course, not difficult at all.This super tasty Portuguese dish is typical at restaurants all year round, but specially during summertime. We have great seafood and squid are very much appreciated by all of us at home. The  cooking time is a bit long, I admit, but that's what gives the squid a tender texture and it also contibutes to enrich the spicy tomato and wine sauce. Believe me, it doesn't get much better than this.

Ingredients:

• squid
• prosciutto
• bacon
• spicy chorizo
• onion
• garlic
• extra virgin olive oil
• chili   
•  tomato paste
•  white wine

Wash the squid, remove them tentacles and guts, being careful not to burst them [Iusually buy them already cleaned]. Then finely chop the onion and garlic and sauté tem in olive oil in a frying pan together with the chili. Cut the prosciutto, bacon, chorizo ​​into small cubes as well as the tentacles. Add the tomato paste and let it cook for a bit. Add now the smoked meat and the tentacles of the squid and a glass of white wine. Season with salt and let it cook well, for about 20 minutes. Fill the squid with the obtained stuffing, taking care to stick a toothpick in the end not to lose the filling at the time of cooking. Line them in a tray and take them to the oven for about about 45m preheated at 180º with the sauce left over from braising to which must be added one more glass of white wine and another of water. Bake potatoes and set aside. Serve with the squid.

Ingredientes:

• lulas
• presunto
• bacon
• chouriço picante
• cebola
• alhos
• azeite virgem extra
• malaguetas
• polpa de tomate
• vinho branco

Lave bem as lulas, retire-lhes os tentáculos e as tripas, tendo o cuidado de não as rebentar. Em seguida pique a cebola finamente, bem como o alho e leve a refogar em azeite, juntamente com as malaguetas. Corte o presunto, o bacon, o chouriço em cubos pequenos assim como os tentáculos.Adicione o tomate e deixe apurar um pouco. Junte agora os enchidos e os tentáculos das lulas, bem como um copo bem cheio de vinho branco. Tempere com sal e deixe refogar bem, cerca de 20 minutos. Encha as lulas com o recheio obtido, tendo o cuidado de espetar um palito, na extremidade para não perderem o recheio na altura da cozedura. Vão num tabuleiro ao forno cerca de 45m a 180º com o molho que sobrou do refogado ao qual se deve acrescentar mais um copo de vinho branco e outro de água. Cozer batatas e reservar. Servir com as lulas.