Stuffed Squids Recipe
This stuffed squid is a popular Goan recipe made with homemade rechead masala. This spicy and tangy dish is quick, easy, and ready in just 30 minutes using everyday ingredients.
Servings: 9 servings
Calories: 79kcal
Equipment
- 1 A heavy bottom pan
Ingredients
- 200 grams of squid after cleaning (9 squids)
- 2 onions, chopped
- ½ cup recheado masala (recipe in notes)
Instructions
- Clean the squids well. Sprinkle salt on them and keep aside. The squids will release some water later. Discard this water before stuffing.200 grams of squid after cleaning (9 squids)
- For the stuffing, chop the squid tentacles and flap. You can keep the flap attached to the squid tube or remove it for a neat look. You can also use small prawns (shrimp) for the stuffing.
- Heat on medium heat. Add chopped onions and fry until golden.2 onions, chopped
- Add the chopped tentacles and flaps. Cook until they release water, and they dry slightly.
- Add recheado masala. Cook for 3-4 minutes. Taste and add salt or a pinch of sugar if needed. Turn off the heat. Let the stuffing cool completely.½ cup recheado masala
- Discard the water released from the salted squids. I like to fold the top of the squid tube slightly to keep it stable while filling. Refer to step-by-step photos or a video.
- Using a small spoon, add the stuffing. Fill only halfway, as squids shrink while cooking. Open the fold and seal the top with a toothpick. Keep aside.
- Heat the oil on medium heat. Add squids without overcrowding the pan. Cook in batches if needed. Pan-fry the stuffed squids. The squids will shrink when placed on a hot pan.
- Cook for 5-8 minutes, depending on size. Slowly turn and cook on all sides. Remove to a plate. Repeat with the next batch.
- In the same pan, add 2 teaspoons of oil on low heat. Add 2 tablespoons of recheado masala and cook for 1-2 minutes. Add a little water to make a light sauce. Increase the heat to medium. Cook until the recheado masala leaves oil.
- Lower the heat and add the stuffed squids, cooked earlier, back to the pan. Coat well with the masala. No need to cook further. Remove from heat. Serve hot with rice or bread.
Video
Notes
- You can also use small prawns (shrimp) for the stuffing instead of tentacles.
- I used homemade recheado masala. Store-bought masala can also be used.
- For more flavors, you can add tomato and capsicum (bell peppers) to the stuffing.
- Here's how to clean the squid.
- Do not overstuff the squids. VERY IMPORTANT! They shrink while cooking, and the filling can come out.
- Cook on medium heat. High heat can make the squids tough and burn the masala.
- Do not overcook. Squids cook fast. Overcooking will make them rubbery.
- Use toothpicks to seal the squids. It will hold the stuffing inside when you pan-fry the squid. Remove them before serving.
Nutrition
Calories: 79kcal | Carbohydrates: 14g | Protein: 6g | Fat: 1g | Cholesterol: 52mg | Sodium: 279mg | Potassium: 441mg | Fiber: 2g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 148mg | Calcium: 33mg | Iron: 1mg