750 g of medium-sized lulas (about 14 of 10 cm)
1/2 cup of olive oil
1 1/2 cups of finely chopped onion (370 g)
2 tablespoons of well-chopped garlic
salt and black pepper to taste
1/2 cup of uncooked rice (200 g)
1 cup of tomato sauce (240 g)
1 sprig of crushed rosemary
1/2 cup of dark raisins (165 g)
4 tablespoons of chopped fresh parsley
1/4 cup of toasted and chopped cashew nuts (28 g)
1 cup of water (approximately)
750 g of medium-sized lulas (about 14 of 10 cm)
1/2 cup of olive oil
1 1/2 cups of finely chopped onion (370 g)
2 tablespoons of well-chopped garlic
salt and black pepper to taste
1/2 cup of uncooked rice (200 g)
1 cup of tomato sauce (240 g)
1 sprig of crushed rosemary
1/2 cup of dark raisins (165 g)
4 tablespoons of chopped fresh parsley
1/4 cup of toasted and chopped cashew nuts (28 g)
1 cup of water (approximately)
Clean the lulas
Leave them whole and reserve the tentacles for the filling
Fry the onion and garlic in olive oil until they are lightly browned
Season with salt, black pepper, and add the rice
Fry for 3 minutes
Chop the tentacles and add to the rice with all the ingredients except water
Cook stirring constantly for 6 minutes and adding the water gradually
Remove from heat
Fill the lulas with the necessary amount of this mixture
Close with a toothpick
Grease a large frying pan with oil
Place the lulas in the frying pan
Add 1/2 cup of water to the filling that remained in the saucepan and pour it over the lulas
Let it come to a boil
Cover, reduce heat and cook for 15 minutes, frequently basting the lulas with the sauce
Serve with the sauce, taking care not to disturb the lulas when removing the toothpicks, and serve 7 or 14 lulas.
