Lulas Recheadas

Tender squid tubes stuffed with a smoky chorizo and ham filling, simmered in a rich tomato and white wine reduction infused with garlic and bay leaves.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 544
• Protein: 45 g
• Carbs: 20 g
• Fat: 30 g

Ingredients

• 800 g Loligo vulgaris ( whole, cleaned )
• 100 g Chorizo ( finely diced )
• 100 g Serrano ham ( minced )
• 2 piece Onion ( finely diced )
• 3 piece Garlic ( minced )
• 4 piece Round tomato ( diced )
• 150 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 piece Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 12 piece Wooden toothpicks

Instructions

1. Preparing the squid

   Clean the squid under cold water. Separate the heads and tentacles from the tubes. Remove the thin skin and internal cartilage. Tubes should be white and empty.

2. Chopping the filling

   Finely chop the squid tentacles, chorizo, and ham. Dice one onion and two garlic cloves.

3. Sautéing the filling

   In a pan with olive oil, sauté the tentacles, chorizo, and ham mixture with onion and garlic. When the chorizo releases its red fat and onions are translucent, remove from heat and add chopped parsley.

4. Stuffing the tubes

   Fill each squid tube with the mixture using a small spoon. Do not overstuff as the squid shrinks during cooking. Close the opening with a toothpick to keep the filling inside.

5. Simmering in sauce

   In a large pan, brown the stuffed squids with the remaining onion and garlic. Deglaze with white wine. Add diced tomatoes and bay leaves. Cover and simmer on low heat until the sauce coats the back of a spoon.

Chef's tips

• Don't overfill the tubes: squid shrinks when heated and might burst.
• If the sauce is too thin at the end, remove the squid and reduce the liquid over high heat for a few minutes until syrupy.

Storage

Keep for up to 2 days in the fridge. The dish tastes even better reheated as the flavors infuse the squid flesh.