Title: Pusit Relleno
Categories: Mexican Seafood
Yield: 6 Servings
| STUFFED CALAMARI |
| 12 | lg | Squids |
| 1/2 | lb | Ground pork |
| 3 | | Green onions, finely sliced |
| 1 | | Egg, beaten |
| | | Salt and pepper to taste |
| 1 | | Garlic clove, minced |
| 1 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 1 | md | Tomato, chopped |
| 1/2 | | Bay leaf |
| 1 | tb | Soy sauce |
Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside. In a large bowl combine
ground pork, green onions, beaten egg and a little salt and pepper. Stuff
squid cavities with meat mixture. This is messy and slippery, don't over
stuff the calamari as the stuffing will swell when cooking. A pastry bag
makes this easier to do. Place a pan in a steamer and steam the calamari
covered for 10-15 minutes, or until filling is cooked. Drain liquid and set
aside. Prepare sauce while steaming calamari. In a skillet over medium
heat, saute garlic in oil until lightly browned. Add onion and stir for 1
minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until
tomato pieces are soft. Pour sauce on top of stuffed calamari. Serve with
rice. Note: I save the tentacles from the calamari and as a side dish stir
fry them with some shrimp and vegetables. I used the broth from steaming
the calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don't like calamari or are a bit squeamish. Regular bananas can
be used but they should be very firm and green.