{"id":3089,"date":"2025-05-23T16:42:29","date_gmt":"2025-05-23T19:42:29","guid":{"rendered":"https:\/\/cidadecriativa.floripa.br\/?post_type=receitas&#038;p=3089"},"modified":"2025-07-09T09:44:26","modified_gmt":"2025-07-09T12:44:26","slug":"lula-recheada","status":"publish","type":"receitas","link":"https:\/\/cidadecriativa.floripa.br\/en\/receitas\/lula-recheada\/","title":{"rendered":"Stuffed Squid"},"content":{"rendered":"<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g whole squid<\/li>\n\n\n\n<li>150 ml white wine<br>dry<\/li>\n\n\n\n<li>\u00bd bunch of parsley<br>sting<\/li>\n\n\n\n<li>\u00bd bunch of spinach<br>peeled<\/li>\n\n\n\n<li>2 cloves of minced garlic<\/li>\n\n\n\n<li>1 chili pepper<br>sting<\/li>\n\n\n\n<li>40 g breadcrumbs<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>50 g of Serrano cheese<br>grated<\/li>\n\n\n\n<li>50 g cooked pine nuts<br>peeled and chopped<\/li>\n\n\n\n<li>100 g sausage<br>Blumenau chopped or<br>ground<\/li>\n\n\n\n<li>1 chopped onion<\/li>\n\n\n\n<li>250 ml of cream<br>fresh<\/li>\n\n\n\n<li>Olive oil to taste<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">PREPARATION METHOD<\/h3>\n\n\n\n<p><br>Clean the squid. Chop the tentacles and fry with the pepper and garlic. Add the leaves.<br>spinach and fry for another minute. Add 50ml of white wine and reduce until<br>almost dry. In a bowl, mix the saut\u00e9ed squid tentacles with the breadcrumbs,<br>egg, cheese and chopped pine nuts to form a paste, adjust the salt and pepper. If it is<br>too dry, add a spoonful of water. Transfer to a piping bag if you have one.<br>Take the squid tubes and fill 2\/3 of them with the paste made previously and close the<br>end of the tube with the help of a toothpick. In a hot frying pan with olive oil, brown the squid,<br>add the remaining white wine and transfer to a pan.<br>Cover with aluminum foil and bake at 160 degrees for about 20 min.<br>For the sauce, fry the sausage and remove the excess fat, add the chopped onion and<br>fry until translucent. Add the fresh cream to the mixture and cook until reduced<br>half the volume of the cream. Pass through a sieve and set aside.<br>Place the sausage sauce on the bottom of the plate and place the halved squid on top.<br>he.<\/p>\n\n\n\n<p><\/p>","protected":false},"featured_media":3106,"template":"","categorias":[259],"chefs":[273],"class_list":["post-3089","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","categorias-janta","chefs-daniel-chissini-de-castro"],"_links":{"self":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/receitas\/3089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/receitas"}],"about":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/types\/receitas"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/media\/3106"}],"wp:attachment":[{"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/media?parent=3089"}],"wp:term":[{"taxonomy":"categorias","embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/categorias?post=3089"},{"taxonomy":"chefs","embeddable":true,"href":"https:\/\/cidadecriativa.floripa.br\/en\/wp-json\/wp\/v2\/chefs?post=3089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}