Stuffed Squid with Rechad Masala | Goan style | Kravings

Squid is cleaned and stuffed with a Chilly fry made with the tentacles and the fins. You can also use small Shrimp in the filling. The famous Goan fiery spicy & sour Rechad Masala is used in the stuffing and to coat the Squid. This is a great preparation to please everyone!

Here are the ingredients and steps to make this recipe!
Rechad Stuffed Squid

Rechad Masala
15 red Kashmiri Chillies
Ball of Tamarind
1/2 cup Onion
1 tsp Peppercorns
1 tsp Cumin seeds
10 Cloves
1.5 inch stick Cinnamon
1.5 tbsps Jaggery
8 cloves Garlic
1.5 inch piece of Ginger
1/2 tsp Turmeric powder
1/2 cup Vinegar(Goa. Malt or Red Wine Vinegar)

Squid
4 Squid (3.5 lbs or 1.5 kg)
Salt
2 tbsps Rechad Masala to brush

Chilly Fry
1/2 cup finely diced Onion
1 tsp sliced green Chillies
1 tbsps each finely chopped Ginger & Garlic
3 tbsps prepared Rechad Masala
1 cup finely diced Tomato
Salt to taste
2 cups chopped fins and tentacles OR small Shrimp
1/2 cup chopped Coriander and allow it to cool

Soak the Chillies and the Tamarind separately in hot water
Add all the whole spices and give it a quick pulse
Add all the rest of the Rechad ingredients and process this till nice and smooth
Prepare the Squid (watch video), rinse carefully, drain and add some Salt and keep aside
To prepare the Chilly fry, heat some oil and add the diced Onion, followed by the Chillies
Add the Ginger & Garlic, and the Rechad masala and saute
Add the diced Tomato, cover and cook till mushy
Press the Tomatoes with the back of the spoon
Add Salt and add the chopped Squid
Finally add the Coriander and allow the filling to cool
Once cool, transfer to a piping bag
Cut the tip off the bag and fill the Squid
Heat some oil and add the Squid
Brush with the Rechad masala and cook it on all sides, and once done remove and reserve

Bookmark the recipe on my blog – https://kravingsfoodadventures.com/stuffed-squid-with-goan-rechad-filling/

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Squid is cleaned and cut and the pieces are rinsed well before leaving aside with some salt a Stella blend of authentic Masala called rad is prepared and kept aside as well the squid fins and some of the tentacles are cut into small pieces for the stuffing to make

The stuffing onion chilies and the rad Masala is saute together tomatoes are added and the squid pieces are added as well koreander is added at the end and it’s left to cool The Filling is transferred to a Piping Bag to speed up the stuffing process and the squid tubes

Are filled and secured this is then shallow fried and brushed with more rad Masala and returned to the leftover chili fry to be served Together of course you can use the readymade squid tubes but the best way to do this is to clean it yourself this also means you can use the fins and the tentacles in the Filling I’m first going to yank at this to separate the Tentacles from the tube you’re also going to remove the Gladius or the pen this is the backbone of this little guy it’s fascinating it looks like a plastic feather I’m always nervous to get my

Fingers right into the tube so I like to use small tongs to try and pull everything out you want to get out the ink sack which can be pretty messy if it bursts squid has a skin that covers it that must be removed I’m going to try to

Find a spot where I can separate this from the Flesh and usually it’s pretty easy to yank Off the underside has thinner skin and this can be harder to Pull some people like to leave the fins on but I prefer to take them off typically they’ll come right off if you tug on it but it can also be cut off I’m now going to cut where the tent tles meet the eye everything below the eye needs to be

Discarded squeeze the tentacles together and push out a hard ball like thing and this is the beak you should now have a tube the fins and the tentacles place these in a cander I have four squid and these weigh about 3.5 or 1.5 kilos in total now I’m

Going to rinse all of these thoroughly and make sure to rinse the insides of the tube get your fingers in there to make sure there’s nothing left over once all of the water has drained I’m going to add some salt to my squid and keep it

Aside to make the rad Masala I’m first going to soak 15 red Kashmir chilies in boiling hot water I will also soak a balll of Tamarind I have half a cup of onion here and I’m just going to heat it in a hot pan once it has a few Scorch marks I’m

Going to remove it and keep it aside the squid has had some time in the salt so now I’m going to chop up the pieces that I need I’m going to start with the tentacles these are the long feeding tentacles that look like a long Udo

Noodle so I’m just going to chop this up I will also chop up one or two of the tentacles and leave two intact for garnish this is totally optional I’m also going to chop up the fin into little pieces to make the rad paste add the dry

Ingredients first I’ve got 1 teaspoon of peppercorns 1 teaspoon of cumin seeds 10 cloves 1.5 in Stick of cinnamon and just to give it a head start start I’m going to grind This next I’m going to add in the onion that I roasted earlier I’m also going to add 1 and 1/2 tbspoon of jaggery eight cloves of garlic a 1.5 in piece of Ginger and half a teaspoon of turmeric Powder squeeze the water out of the chilies and add them In add salt to taste and strain in The Tamarind paste finally I’m going to add half a cup of vinegar you can use Goa vinegar or if you don’t have that you can use malt or red wine vinegar grind this till it’s a smooth beautiful paste you can store the Raad Masala in

The fridge for future use as well to make the chili fry add some oil add half a cup of finely diced onion 1 teaspoon of sliced green chilies 1 tbsp each of finely chopped ginger and garlic and sauté This next I’m going to add 3 tbsp of the prepared rad Masala mix this together with the onion and chili and add 1 cup of finely diced tomato now I’m going to to add salt to taste and I’m going to add a little bit more oil for the Tomato to cook I’m

Going to cover it and cook this for a few minutes once the tomatoes are soft squish them with a back of a spoon and cover this again add a bit more oil if required and now I’m going to add in all of the chopped squid I got about 2 cups if

You’re not purchasing whole squid you can also use shrimp for your stuffing mix this in and allow it to cook finally I’m going to add in half a cup of chopped coriander and allow it to cool now let’s stuff these but how do we get this from here to there you can

Totally use a spoon if you like but this can be a bit messy and takes a bit of time I like to fill a disposable Piping Bag then I’m just simply going to cut the tip off and push the filling in to stuff the Tubes don’t fill the tubes right to the top leave about an inch as they will swell up when cooked and push the filling Upwards Close the tubes with a Toothpick add some oil to the pot and add in the squid two or three at a time so they have enough space to Cook I like to brush these with more Masala as they Cook Once done keep them aside and serve them together with the leftover filling Enjoy N