Goan Stuffed Squids | Stuffed Calamari with Red Recheado paste

Squids stuffed with Recheado Masala😋
How could you not smack your tongue! If you are a calamari fan, then make this your go-to recipe because it is a juicy symphony of spicy, tangy and that accurately right hint of expert sweetness. The famous Goan Recheado masala and Squids work deliciously well together. Every bite is mwah!🤌🏻😙

It is that time of the year when many observe Lent. In Goa, usually, when it came to fasting, one would fast from meat, but would continue seafood. This is but the story of most homes and not all. Whatever you have chosen to fast from this season, I encourage you to stick to the plan. Fast from food to feed on God’s word to satisfy your spirit. I wish you greater growth.

Mog Asum❤️Let There Be Love

#ExperienceSusegad

Ingredients:
10 large squids (cleaned as shown)
1 & 1/2 teaspoons for the squid body (apply for 20 minutes and then rinse the squids; then pat dry)
Chop the tentacles into small pieces

For the Red Recheado paste:
A lemon-sized amount of Tamarind, soaked in hot water
1 medium-sized Onion, halved (roast it and then take off the peel and cut away the stem portion)
5 Red Byadgi chilies, for heat
5 Red Kashmiri Chilies, for colour
1-inch piece of Ginger
5-6 Garlic cloves
1/2 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
4 Tablespoons White Vinegar
2 heaped teaspoons granulated Sugar
1 heaped teaspoon Salt

For the stuffing:
1 large onion, finely chopped
Salt to taste
The chopped tentacles
2/3rds of the Recheado paste

Let the stuffing cool. Rinse and pat dry the squids. Spoon in the stuffing. Secure with a toothpick

For the gravy:
Add the remaining 1/3rd of the Recheado paste to the same pan.
Add water as needed to achieve a gravy like consistency. Check seasoning.

Music Credits:
Claudia by C Alvares from the Konkani movie Nirmon. An instrumental by Tabitha Dias.