Portuguese-Style Stuffed Squid
A Macanese classic, squid tubes filled with savory minced pork and rice, pan-seared then simmered in a tangy tomato sauce, bursting with flavor.
Ingredients
12 items- medium-large squid 4
- ground pork 200 g
- onion 1/2
- garlic cloves 3
- tomato 1
- green bell pepper 1/2
- cooked rice 100 g
- paprika 1 tsp
- white wine 50 ml
- tomato paste 2 tbsp
- parsley or cilantro to taste
- salt, black pepper, olive oil to taste
Nutrition
Steps （8 steps）
Clean the squid: remove innards, cartilage, and skin; rinse and drain. Keep the tubes whole. Tentacles can be chopped and added to the filling or set aside.
Heat oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 2 min. Add pork and cook until browned, about 3 min.
Add diced tomato, bell pepper, paprika, salt, and pepper; cook 1 min. Remove from heat, stir in cooked rice, and let cool. Add chopped tentacles if using.
Spoon the filling into the squid tubes, filling only about 70% full. Secure openings with toothpicks. Do not overstuff.
Heat oil in a pan over high heat. Sear the stuffed squid on all sides until golden, 2-3 min per side.
Pour in white wine, tomato paste, and about 100 ml water. Bring to a boil, then reduce to low heat, cover, and simmer for 20 min until squid is tender.
Remove squid; increase heat to reduce sauce until thickened and coats the back of a spoon. Adjust seasoning. Let squid cool slightly, then slice into 1 cm rounds.
Arrange squid slices on a plate, drizzle with sauce, and garnish with chopped parsley. Serve.
Tips
Using day-old rice for the filling helps keep the texture firm. Do not add water while sautéing the filling to avoid sogginess. Simmer over low heat to prevent the squid from becoming tough. When reducing the sauce, do not let it become too thick; leave some for dipping.
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