Title: Lulas Rechadas (Stuffed Squid)
Categories: Seafood Ceideburg
Yield: 1 Servings

3	lb	Squid, cleaned and left whole
1/4	lb	Ham, coarsely chopped
2		Hard-boiled eggs, coarsely chopped
2		Egg yolks
2	c	Cooked white rice
2	tb	Parsley, chopped
1	c	Canned tomatoes, cut in half
2		Onions, finely chopped
4	tb	Olive oil
		Salt and pepper to taste

Preheat oven to 350F.

Saute 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

Posted by Stephen Ceideberg; February 22 1993.

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