You’ll Need
For the Recheado Masala
8 dried Kashmiri chillies, soaked
4 garlic cloves
20g fresh ginger
2 tbsp malt or coconut vinegar
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp black peppercorns
1 tsp soft brown sugar
1/2 tsp sea salt
For the Stuffed Squid
8 cleaned squid tubes with tentacles, about 700g
1 small onion, finely diced
50g fresh breadcrumbs
2 tbsp chopped coriander
1 tbsp vegetable oil
Lime wedges
Optional but dangerous
Coconut rice
Mango pickle
Cold Goan lager
Method
Blend all the recheado ingredients with 2 tablespoons of water to a thick paste.
Chop the squid tentacles finely and mix them with the onion and half the oil.
Air fry the tentacle mixture in a shallow dish at 185°C for 5 minutes, stirring once.
Mix in the breadcrumbs, coriander and half the recheado paste, then cool slightly.
Fill each squid tube no more than two-thirds full and secure with a cocktail stick.
Preheat your air fryer to 190°C.
Brush the tubes with the remaining oil and a thin layer of recheado paste.
Air fry for 9-11 minutes, turning once, until opaque and lightly charred.
Rest for 2 minutes, remove the sticks and serve with lime.