Recipe ingredients
- 12 large squids
- 1/2 pound ground pork
- 3 green onions, finely sliced
- 1 egg, beaten
- Salt and pepper to taste
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1/2 bay leaf
- 1 tablespoon soy sauce
Recipe method
- 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, do not 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.
Other mexican recipes:
Pusit relleno recipe
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