Stuffed Lulas

Clean and prepare the lulas (see the basics guide)

Leave the body intact and reserve the tentacles for the filling

Heat the olive oil in a pan, add the onion and garlic and fry until lightly golden

Add salt and black pepper to taste and the rice

Fry over medium heat for 3 minutes, stirring well

Chop the tentacles and add them to the pan along with the remaining ingredients, minus the water

Stir and cook over medium heat for 6 minutes, gradually adding 1/2 cup of water

Remove the pan from the heat

Stuff the lulas with the mixture from the pan and close with a toothpick

Grease a large skillet with olive oil and add the stuffed lulas

Add 1/4 to 1/2 cup of water to the filling that remained in the pan and pour it over the lulas

Heat until boiling, then cover, reduce heat and cook for 25 minutes

During cooking, moisten the lulas several times with the pan's sauce

Remove the lid, increase heat and cook for another 2 minutes

Serve 3-4 lulas per person, in individual warmed plates, with a little of the pan's sauce

The toothpicks can be removed at the table or beforehand, but beware that the filling may come out

Serve with rice

Serves 4 portions.