Portuguese Style Stuffed Squid (Lulas Recheadas)

Stuffed squid, called Lulas Recheadas, is a tasty dish from Portugal. It mixes fresh seafood with Mediterranean flavors. This recipe uses squid tubes filled with a mix of breadcrumbs, herbs, and chouriço (a type of Portuguese sausage) often combined with a bit of wine.

All this cooks in a rich tomato sauce. It’s packed with flavor and really shows off Portugal’s love for seafood and bold spices.

This dish is great as a main meal. Serve it with some crusty bread or steamed potatoes to soak up the sauce. While it takes a little effort to make, the end result is delicious.

Ingredients:

For the Stuffing:

• 8–10 medium squid tubes, cleaned (save the tentacles)
• 1/2 cup finely chopped chouriço or Spanish chorizo
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Salt and black pepper to taste

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1 teaspoon sweet paprika
• 1 bay leaf
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Chop the squid tentacles into small pieces and set them aside.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat.
4. Add the onion and garlic. Cook until softened, about 3 minutes.
5. Stir in the chopped tentacles, chouriço, paprika, and parsley.
6. Cook for another 2–3 minutes.
7. Add the breadcrumbs to the skillet and mix everything together.
8. Season with salt and pepper.
9. Take it off the heat and let it cool a bit.
10. Stuff each squid tube with the filling.
11. Use a toothpick to close the open end but don’t overstuff them.
12. In an oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
13. Add the onion and garlic.
14. Sauté until fragrant.
15. Stir in the tomatoes, wine, paprika, bay leaf, salt, and pepper.
16. Let it simmer for 5 minutes.
17. Place the stuffed squid in the sauce, making sure they’re mostly covered.
18. Cover the skillet and bake in the oven for 25–30 minutes, or until the squid is tender.
19. Garnish with chopped parsley and serve warm with bread or potatoes.