Stuffed Lula with Pea

Name: Stuffed Lula with Pea
Yield: 8
Ingredients: 8 large lulas, cleaned, with tentacles (700g); 1/4 cup of lemon juice (60ml); 2 cups of pea puree (230g); 3 tablespoons of chopped parsley; 4 cloves of minced garlic; 3 tablespoons of olive oil; 1/2 teaspoon of salt; 6 drops of pepper sauce; 1/2 tablet of fish stock dissolved in 1/2 cup of boiling water (120ml); 1 tablespoon of sweet paprika (for dusting)

1
8 large lulas, cleaned, with tentacles (700g)
2
1/4 cup of lemon juice (60ml)
3
2 cups of pea puree (230g)
4
3 tablespoons of chopped parsley
5
4 cloves of minced garlic
6
3 tablespoons of olive oil
7
1/2 teaspoon of salt
8
6 drops of pepper sauce
9
1/2 tablet of fish stock dissolved in 1/2 cup of boiling water (120ml)
10
1 tablespoon of sweet paprika (for dusting)

Ingredients

1
8 large lulas, cleaned, with tentacles (700g)
2
1/4 cup of lemon juice (60ml)
3
2 cups of pea puree (230g)
4
3 tablespoons of chopped parsley
5
4 cloves of minced garlic
6
3 tablespoons of olive oil
7
1/2 teaspoon of salt
8
6 drops of pepper sauce
9
1/2 tablet of fish stock dissolved in 1/2 cup of boiling water (120ml)
10
1 tablespoon of sweet paprika (for dusting)

Directions

1
Cut off the ends of the lulas and discard
2
Chop the tentacles and reserve
3
Open the lulas lengthwise and remove the edges forming a rectangle
4
Chop the edges and reserve
5
Temper the lula rectangles with lemon juice and reserve
6
In a medium bowl, mix well the chopped tentacles and edges reserved, pea puree, parsley, garlic, olive oil, salt, and pepper sauce
7
Distribute the mixture among the lula rectangles, roll them up larger side first, and secure with toothpicks
8
Place in a 19cm x 30cm refrigerator dish and top with fish stock
9
Cover and cook on high in the microwave for 5 minutes or until the lulas are tender
10
Dust with sweet paprika and serve
11
146 calories per serving.