Stuffed Squid à Portuguesa

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Stuffed Squid à Portuguesa is a dish of patience and flavor, with a thick sauce to accompany potatoes or rice.

The filling makes use of tentacles and seasonings, maintaining the domestic logic of not wasting anything.

Ingredients

• 8 medium cleaned squids
• Chopped tentacles
• 1 chopped onion
• 2 cloves of garlic
• 1/2 cup of cooked rice or chopped bread
• 2 chopped tomatoes
• 100 ml of white wine
• 80 ml of olive oil
• Parsley, salt, and pepper

Preparation Method

1. Sauté part of the onion, garlic, and tentacles.
2. Mix rice or bread and parsley to form the filling.
3. Stuff the squids without overfilling and close with toothpicks.
4. Make the sauce with onion, tomato, olive oil, and wine.
5. Cook the squids in the sauce until tender.
6. Serve with potatoes or white rice.

Tips from Empório Portugal

• Do not overfill, as the squid contracts during cooking.
• Low heat prevents a rubbery texture.
• The sauce should be thick and shiny.

Possible Substitutions in Brazil

• Stale bread can replace rice in the filling.
• Peeled tomatoes can be used in the sauce.

Pairing

White from Lisbon or Vinho Verde. Content intended for those over 18 years old. Drink responsibly.