Ingredients

1 lb 5 oz (600 g) small squid, each 1216 cm (56 1/2 in) long, or 1216 baby squid, cleaned and the tentacles and wings reserved for the stuffing 7 tbsp groundnut oil Coarse sea salt 6 shallots, finely chopped 2 green chillies, deseeded and thinly sliced diagonally 3 garlic cloves, chopped 2 kaffir lime leaves or bay leaves 6 ripe vine or plum tomatoes, skinned, partly deseeded and finely chopped 3 1/2 oz (100 g) day-old bread, crust removed, soaked in water or milk and squeezed dry, or 3 1/2 oz (100 g) cooked rice 2 egg yolks, beaten 6 tbsp chopped flat-leaf parsley 3 fl oz (90 ml) rice vinegar or white wine vinegar 1 tsp sugar, if needed

Description

Squid Adobo. This Is My Adaptation Of A Recipe Sent To Me By My Friend Pia Lim-Castillo In Manila. I Like To Serve This As A First Course Before A Main Course Of, Perhaps, A Chicken Curry Or The Javanese Lamb Curry. If You Want To Serve This Adobo As A

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