A classic Goan appetizer, squids (calamari) stuffed with the fiery and tangy recheado masala paste. Learn how to make Goan stuffed squids in this recipe .
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 Goan stuffed squids 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 TO MAKE GOAN STUFFED SQUIDS
- HOW TO MAKE GOAN STUFFED SQUIDS?
- Goan Stuffed Squids With Recheado Masala
STEP BY STEP INSTRUCTIONS TO MAKE GOAN STUFFED SQUIDS
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.
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.
HOW TO MAKE GOAN STUFFED SQUIDS?
Goan Stuffed Squids With Recheado Masala
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 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
- Clean the squids well, separate the tentacles, chop it into small pieces and set aside.
- Heat 1 tablespoon oil in a heavy-bottomed skillet. add chopped onions, saute until translucent.
- Add the recheado masala paste, saute for 2-3 minutes on medium heat.
- 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.
- Stuff the squid with the above mixture, secure the mouth with a toothpick or with a needle and thread like we did.
- 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.
- 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.
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
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Regards,
Freda
Goan Stuffed Squids With Recheado Masala
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 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
- Clean the squids well, separate the tentacles, chop it into small pieces and set aside.
- Heat 1 tablespoon oil in a heavy-bottomed skillet. add chopped onions, saute until translucent.
- Add the recheado masala paste, saute for 2-3 minutes on medium heat.
- 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.
- Stuff the squid with the above mixture, secure the mouth with a toothpick or with a needle and thread like we did.
- 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.
- 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.
A delicious and healthy, zero oil, moong sprouts salad made with moong/mung bean sprouts, sweet corn, veggies, and a zingy dressing!
Summer is at its peak in my part of the world! All I want to have is some light, non-greasy meals that are delicious too. I’m not really a salad person, but do have some occasionally. I’m more of the rice-curry person, I admit I can’t do without rice, it’s what I have grown up eating.
I love salads that are not only dressed up with flavorful vinaigrette’s, but they have to look appetizing to me as well, to make me want to have some! Like this healthy moong sprouts salad/ sprouted green gram salad, super flavorful and as pretty as a picture.
This moong sprouts salad | sprout chaat is not only bursting with gorgeous colors but is delicious as well with ‘ chatpata ‘ Indian spices to jazz it up further. Use a mix of 2-3 sprouts to make mixed sprout chaat.
I learnt about this green moong dal salad recipe during a casual conversation with my aunt long back and since then it has been a regular feature in my summer menu repertoire.
So what’s in this mung bean sprouts salad recipe ? A bounty of healthy mung bean sprouts and organic sweet yellow corn along with some red onions, crunchy & sweet bell peppers, tomatoes, refreshing cucumbers & some pomegranate to up it’s pretty + healthy quotient and lots of tangy and citrusy flavors!
Moong dal salad is just perfect for a hot and sweltering summer’ s afternoon. Make ahead and let it chill in the refrigerator for the flavors to mingle. Sit back, relax and enjoy this simple yet flavorful crunchy sprout salad recipe.
- STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS SALAD, INDIAN STYLE | SPROUTED MOONG SALAD
- HOW TO MAKE MOONG SPROUTS SALAD?
- Sprouts Salad (Indian Style) | Moong Sprouts Salad | Sprouted Moong Salad
STEP BY STEP INSTRUCTIONS TO MAKE MOONG SPROUTS SALAD, INDIAN STYLE | SPROUTED MOONG SALAD
1.Steam green moong sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.
2.Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.
NOTES
1.You can use any fresh veggies that you have.
2.If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.
3.You can use any other legumes or beans in place of mung sprouts for more variations.
HOW TO MAKE MOONG SPROUTS SALAD?
Sprouts Salad (Indian Style) | Moong Sprouts Salad | Sprouted Moong Salad
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup green moong sprouts
- 1/2 cup sweet yellow corn
- 1/2 cup finely chopped onion
- 1/2 cup chopped tomato
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped cucumber
- 1/4 cup pomegranate arils
- 1/2 tsp pepper
- Salt, to taste
- 1 tbsp apple cider vinegar/lime juice
- 1/2 tsp chaat masala
- 1/2 tsp black salt
- 2-3 tbsp finely chopped cilantro/coriander leaves
Instructions
- Steam green moong sprouts with little less than 1/4 cup water, cover and let them cook for 5-10 minutes. Let them cool down a bit.
- Add remaining ingredients in a bowl, seasonings, lime juice, chopped cilantro and mix well. Taste & adjust seasonings as per desired taste.
Notes
- You can use any fresh veggies that you have.
- If you like a creamy version, add in some Greek yogurt for added protein too. Drizzle little honey/agave nectar to balance out the tartness from the yogurt.
- You can use any other legumes or beans in place of mung sprouts for more variations.
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
Twitter @ freda_dias
Thanks for stopping by!
Regards,
Freda
