Squid is cleaned and stuffed with a Chilly fry made with the tentacles and the fins. You can also use small Shrimp in the filling. The famous Goan fiery spicy & sour Rechad Masala is used in the stuffing and to coat the Squid. This is a great preparation to please everyone!

What is Rechad Masala?

Rechad masala is a spicy and tangy red curry paste from the Goan region of India, often used to marinate fish and other seafood. It typically includes ingredients such as red chilies, garlic, ginger, vinegar, and a blend of spices such as cumin, coriander, turmeric, and mustard seeds. The paste is used to add flavor and heat to dishes, and it’s a key element in Goan cuisine, known for its bold flavors and use of seafood. You can prepare this and store in your fridge for other dishes.

The process of cleaning the Squid yourself can look daunting, but it’s really quite a simple process. The benefit of doing this yourself is that you will have the fins and tentacles as well that you can chop up and add to the filling. If you’re purchased just the tubes, you can follow the same filling recipe, but use small Shrimp instead.

I also like to follow this process to make the famous Calamari, served with a nice cold beer … aah…

You can serve the Squid whole, but it does look mammoth, so I prefer to allow it to cool down and then cut it in thick slices.

Reachad Stuffed Squid


Rechad Masala

  • 15 red Kashmiri Chillies
  • Ball of Tamarind
  • 1/2 cup Onion
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 10 Cloves
  • 1.5 inch stick Cinnamon
  • 1.5 tbsps Jaggery
  • 8 cloves Garlic
  • 1.5 inch piece of Ginger
  • 1/2 tsp Turmeric powder
  • 1/2 cup Vinegar Goa. Malt or Red Wine Vinegar


  • 4 Squid 3.5 lbs or 1.5 kg
  • Salt
  • 2 tbsps Rechad Masala to brush

Chilly Fry

  • 1/2 cup finely diced Onion
  • 1 tsp sliced green Chillies
  • 1 tbsps each finely chopped Ginger & Garlic
  • 3 tbsps prepared Rechad Masala
  • 1 cup finely diced Tomato
  • Salt to taste
  • 2 cups chopped fins and tentacles OR small Shrimp
  • 1/2 cup chopped Coriander and allow it to cool


  • Soak the Chillies and the Tamarind separately in hot water
  • Add all the whole spices and give it a quick pulse
  • Add all the rest of the Rechad ingredients and process this till nice and smooth
  • Prepare the Squid (watch video), rinse carefully, drain and add some Salt and keep aside
  • To prepare the Chilly fry, heat some oil and add the diced Onion, followed by the Chillies
  • Add the Ginger & Garlic, and the Rechad masala and saute
  • Add the diced Tomato, cover and cook till mushy
  • Press the Tomatoes with the back of the spoon
  • Add Salt and add the chopped Squid
  • Finally add the Coriander and allow the filling to cool
  • Once cool, transfer to a piping bag
  • Cut the tip off the bag and fill the Squid
  • Heat some oil and add the Squid
  • Brush with the Rechad masala and cook it on all sides, and once done remove and reserve