The word squid is a dialectical variant of the word ‘squirt’. It is obviously so called because like the octopus, squid releases ink.
I know a few who would struggle between squid and prawn from a menu. Personally I would be more willing to pay a quid for a squid. While cooking squid there is a risk of over cooking making it rubbery. One has to be careful on that front.
My food word for this recipe would be piquant.
When you go out shopping look for;
Recheado masala, you can get a bottle or a packet
The recipe would be;
When you buy the squid, while getting it cleaned request the fish monger to take out the insides from the white opaque drum shaped body. Please take both the torso and the tentacles back to your kitchen and wash well.
At first marinate the body of the squid with salt and turmeric and set aside for two hours.
Next, chop all the tentacles finely. Similarly chop onions. The original recipe did not require this, but I also added four pods of finely chopped garlic and grated an inch of ginger. In warm oil, allow the onions to caramelise and then add the ginger and garlic. In about two mins spoon in Recheado masala. You can use a store bought one or beg your Goan friends to give you some. Toss the onion, ginger and garlic well and add the chopped tentacles. Season with salt if the Recheado masala is not pre-salted. Cook for 5 mins in medium flame. Take it off the heat and allow it to cool.
Now using your forefinger stuff the squid body with the delicious thick paste you have made. The squid will look like an oblong drum. Seal the top opening with a toothpick. Next in a warm pan, add a bit of chilly oil. Place the squid gently and pan roast on all sides for a min each. You have a delectable plate of Goan stuffed squid roast ready to devour.