Lulas Recheadas à Algarvia

Ingredients

• 12medium squid — cleaned, tentacles chopped for the stuffing
• 150 gpresunto — finely diced
• 2hard-boiled eggs — chopped
• 80 gfine breadcrumbs
• 1onion — finely chopped
• 4 clovesgarlic — minced
• 3ripe tomatoes — grated
• 150 mldry white wine
• 4 tbspfresh coriander — chopped
• 5 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Start by cleaning the 12 medium squid. Remove the tentacles and set them aside, then carefully pull out the innards and cartilage from the body tubes. Rinse the squid bodies and tentacles under cold running water, and pat them dry with paper towels to ensure they sear properly later.
2. Prepare the stuffing by finely chopping 150 g of presunto and the tentacles. In a mixing bowl, combine the chopped presunto, tentacles, 2 hard-boiled eggs (chopped), and 80 g of fine breadcrumbs. Season with a pinch of fine sea salt and black pepper, mixing until the ingredients are well incorporated.
3. Stuff each squid body with the prepared mixture, leaving a little space at the top to prevent bursting during cooking. Secure the open end with a toothpick to keep the stuffing inside.
4. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and cook until it becomes translucent. Add 4 minced garlic cloves and continue to cook until the mixture is fragrant and the onion is soft, about 2-3 minutes.
5. Add 3 ripe tomatoes, peeled and chopped, to the skillet. Cook until the tomatoes break down and the mixture becomes a thick, aromatic sauce, stirring occasionally. This should take about 5-7 minutes, and the pan should smell sweet and rich.
6. Gently place the stuffed squid into the skillet with the tomato sauce. Pour in 150 ml of dry white wine and bring the mixture to a gentle simmer. Cook the squid until they turn opaque and just firm, about 10-12 minutes, shaking the pan occasionally to keep the squid whole.
7. Once the squid are cooked, sprinkle 4 tablespoons of freshly chopped coriander over the dish. Drizzle with the remaining 2 tablespoons of olive oil for added richness. Taste the sauce and adjust with fine sea salt and black pepper if necessary. Serve immediately while the sauce is still glossy and aromatic.