Lula Recheada (Stuffed Squid)

5 medium potatoes

2 lb 3 oz | 1kg of cleaned squid

10½ oz | 300g medium prawns

4 sprigs of coriander

3 cloves of minced garlic

2 lb 3 oz lb | 1 kg tomatoes without seeds

1 small red onion

4¾ US fl oz | 140 ml tomato concentrate

Shell the 300g of medium prawns and keep the shells.

Boil ½ litre of water and add shrimp shells with a pinch of salt and keep the liquid separate.

Blend the seeded tomatoes and red onion. Add a pinch of sugar and cook the mixture until thickened. Add the tomato concentrate to give it colour.

Cook the peeled potatoes, cut them into slices and keep them separate.

1 stalk of chopped spring onions

2 sprigs of chopped coriander

2 slices of bread without crusts

½ chopped red onion

1 oz | 30 g of chouriço

1 oz | 30 g of mushrooms

3½ oz | 100g chopped shrimp

5oz | 150g ground pork loin

3½ oz | 100g of canned peas

1 egg white

Salt, black pepper and MSG to taste

Chop all the ingredients and mix them well with one to two drizzles of olive oil.

Blanch the squid well and let it cool. Inject the filling into the squid.

In a medium pan, add 3 tablespoons of olive oil, and chopped garlic, bring to a boil and add the stuffed squid and fry lightly to absorb the oil.

Add the tomato sauce, stir gently until it starts to boil, gradually add ½ litre of shrimp water, bring it to the boil, add potatoes and cook until you notice that the sauce starts to thicken. At the end, add 200 grams of shrimp for another boil, place in a Pyrex dish to serve and sprinkle with the leftover coriander.