LULAS RECHEADAS-A STUFFED CALAMARI/SQUIDDY

48 HOURs,and counting was w/o my ntbook.

No posting,no uploading & no browsing(well a little from the cell yeah)-no activity virtually ie and loads of pending 'within' dates posts& now my bluetooth software aint there so no transfering pics so there i go again!
and after that some more trouble for another 48 hours...whew!!! to get back on track really....

But that doesnt stop foodies from being foodies does it???

So after a great lunch of goan fish curry with some more grilled fillets,sausage,tossed salad & yeah great homemade pickles & veggies,but does a heavy lunch ,mean 'no dinner' or nibbling on bunny rabbit greens...lol..well yeah we are planning on stuffed squids & here i am writing in a recipe (updated while we actually made it).
and for dessert we had truffles et all!!!

STUFFED SQUIDDYS
First of all chose the larger squids,clean 'em well ,like as in skin 'em ,get that little bone out & 'all parts',(well our fish supplier is great-does it all ,as long as u explain)
Salt 'em & add loads of lemon juice /vinegar,cover glass mixing bowl with cling film & set aside.

FOR THE STUFFING
mariante shrimps with some salt & pepper and lime/vinegar.
PREPARE STUFFING
Heat olive oil & tip in finely minced garlic & ginger & a piece of green chilly & a piece of dry red chilly for a extra bite.
OH when this fragrant mix heats things up to a aromatic passion,tip in finely minced onions with a little (or big )blob of butter,a whole spice leaf & a bay leaf.
Now a little of finely cut red & green peppers.and some red wine.
And before the onions begin to brown too much,add in the shrimps & let go....

Yes let go coz the fragrance that fills ur home will let u do just that-take it in.....
Ok back to wrk,add in very finely minced red juicy tomato & give it a good stir.
let get simmering for 5 mins.Add a wee little bit of stock.
Check sesoning.(i added 3 tsps of home made shrimp preserve but thats totally optional)
Topple in some cheese-any thinng will be great(its cheese)whther philly or a spread or cubed or parmesan.

STUFF 'EM
Alton brown @ food network says to turn the tubes inside out ,not to curl & hold the filling better.
Thats exactly what i did!
Stuff em with the filling

FINALE
In a pot(i used a pressure cooker ,but u can bake 'em too)fry loads of onions in oil,seasoned with one whole head of minced garlic & freshly pounded pepper & cut up red pepper till soft & transculent.
Add the stuffed squids.
Pressure cook till the whole place is filled with the elicious aroma(around 1/2 an hour)

PURREe THE ELICIOUS MIX
Now get ur blender out & puree all the onion with liquid ,well ,till u get a myo kinda sauce.

i think i would add basil or spinach for a green colored sauce next time round-its elicious.....

SERVED WITH LETTUCE ,CREAMY MASHED POTATO & A SERVING OF GREEN PEA PULAO(MADE IN THE MICRO W/O OIL)

COOKED UP BY SUGAR PLUM ON 30TH NOVEMBER 2009

would have loved to join a party with these-they are 'elicious...hold on till then(any info-plz welcome)

am sending these to foodie fridays,one of the most gorgeous blogs with amazingly beautiful pics-and perfect home pictures-love that blog-please do stop by and be a part of foodie friday too-u'll love it!!!!

Am also linking this post to FOOD ON FRIDAYS, theres a cute broccoli button but cant seem to find the code!!!