Goan recheado masala stuffed squids (Calamari)

Stuffed squids aka calamari are a classic and popular Goan appetizer! You will find it on the menu of most Goan beach shacks. It is stuffed with a mix of sauteed onions and chopped tentacles cooked in the fiery and tangy Goan recheado masala paste.


You gotta try this, if you haven’t already! If you have the recheado masala paste, you don’t require other ingredients to make this dish. It is fairly easy, quick and delicious all at once. If you love seafood, and have a spicy palate, then this won’t disappoint.

Step by step instructions-

1.Clean the squids well, separate the tentacles, chop it into small pieces and set aside.

2.Heat 1 tablespoon oil in a heavy bottomed skillet. add chopped onions, saute until translucent.

3.Add the recheado masala paste, saute for 2-3 minutes on medium heat. (Click here for the recheado masala recipe).

4.Add the chopped tentacles, salt to taste and a pinch of sugar, mix well and cook on medium low heat until all the moisture evaporates and the mixture becomes dry, stirring occasionally. Let the mixture cool down a bit to proceed with the stuffing.

5.Stuff the squid with the above mixture, secure the mouth with a toothpick or with a needle and thread like we did.

6.Heat the remaining oil in a pressure cooker, add the stuffed squids, close the cooker, pressure cook on medium heat for about 4 whistles or 6-7 whistles if the squids are bigger. Switch off the heat, once the pressure settles down, open the cooker.

7.You will see some liquid, put the cooker back on heat (without the lid), cook on medium heat until the liquid thickens and coats the squids. Do not cook for long or else the squids will turn rubbery. ( If you do not have a pressure cook, cook in a regular pot for 7- 10 minutes until the squids are cooked through and tender). Serve as an appetizer or as a side with rice/pulao and curry.

 

Goan recheado masala stuffed squids (Calamari)

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serving Size: 3 people

Goan recheado masala stuffed squids (Calamari)

A classic Goan appetizer, Squids ( calamari ) stuffed with the fiery and tangy recheado masala paste.

Ingredients

  • 14 oz/396 grams squids/calamari
  • 1 cup finely chopped onions
  • 3 to 4 tbsp recheado masala paste
  • Pinch of sugar
  • Salt, to taste
  • 1 & 1/2 tbsp oil

Instructions

  1. Clean the squids well, separate the tentacles, chop it into small pieces and set aside.
  2. Heat 1 tablespoon oil in a heavy-bottomed skillet. add chopped onions, saute until translucent.
  3. Add the chopped tentacles, salt to taste and a pinch of sugar, mix well and cook on medium-low heat until all the moisture evaporates and the mixture becomes dry, stirring occasionally. Let the mixture cool down a bit to proceed with the stuffing.
  4. Stuff the squid with the above mixture, secure the mouth with a toothpick or with a needle and thread like we did.
  5. Heat the remaining oil in a pressure cooker, add the stuffed squids, close the cooker, pressure cook on medium heat for about 4 whistles or 6-7 whistles if the squids are bigger. Switch off the heat, once the pressure settles down, open the cooker.
  6. You will see some liquid, put the cooker back on heat (without the lid), cook on medium heat until the liquid thickens and coats the squids. Do not cook for long or else the squids will turn rubbery. ( If you do not have a pressure cooker, cook in a regular pot for 7- 10 minutes until the squids are cooked through and tender). Serve as an appetizer or as a side with rice/pulao and curry.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://aromaticessence.co/2017/06/04/goan-recheado-masala-stuffed-squids-calamari/

Pin it for later 

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Regards,

Freda

 

 

 

4 comments

Leave a Reply