Stuffed Squid. Today we will prepare a homemade recipe that you will like it. This is a squid stuffed with vegetable sauce that are very easy to make if a little entertaining to prepare.
Note that you have to cut and peel vegetables, clean squid, remove the shells of shrimp, ... we are not made in 30 minutes, but again that is a very easy recipe, just spend some time and then be glad when you're dipping the bread in the sauce. Courage and the kitchen!
Note that you have to cut and peel vegetables, clean squid, remove the shells of shrimp, ... we are not made in 30 minutes, but again that is a very easy recipe, just spend some time and then be glad when you're dipping the bread in the sauce. Courage and the kitchen!
Ingredients for Stuffed Squid (for 2 people):
4 medium squid (about 180 grams each)
3 large eggs
250g of small prawns (if using frozen peeled shrimp or about 125 grams)
4 ripe tomatoes (about 400 grams)
1 onion (about 250 grams)
1 clove of garlic
Frying 1 green pepper (capsicum Italian) (about 70 grams)
2 tablespoons breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon flour
1 teaspoon rasa (do not overdo) paprika (of normal or sweet, not spicy)
1 bay leaf
1 cayenne pepper
125 ml fish broth (medium glass tube)
Chamomile 125 ml (half a glass tube) (I used Manzanilla La Gitana Manzanilla if you have used white wine)
Olive oil (about 15 tablespoons total)
Salt
Also need: four wooden sticks (toothpicks) and a chunk of bread for dipping in the sauce ;)
Recipe for Stuffed Squid (for two people):
First of all you have to prepare squid and prawns. Take away the skin of the squid, cut the tentacles above the head and fins, turn them over to the squid and clean them well under water. Pull the skin, head (no tentacles), and everything that goes inside the squid.
Peel the shrimp and set aside.
Now we will prepare two boiled eggs. We just have to put warm water in a saucepan and when boiling add two eggs (and a pinch of salt to shell out the better) and leave 10 minutes. Then drain and let cool.
Chop finely the onion half and put it to soften (leave transparent and unburned) in a medium saucepan with 4 tablespoons of olive oil. Add a pinch of salt to the onion.
Meanwhile peel the garlic and finely Picalo. Grab the tentacles and fins of squid and cut into small pieces.
When the onion is poached add garlic and let a couple of minutes. Then add the tentacles and fins of calmares we have cut. The squid will start releasing water, let the fire until water evaporates completely and then away from the heat and let cool.
WHILE the mixture cools (which will be part of our stuffed squid) we will prepare the prawns. Put in a small saucepan three tablespoons of olive oil and a little pepper (a cayenne pepper). We let it heat oil over medium low heat, so that the chilli release their aroma (about three minutes). Then we climbed more the heat and add the prawns we had peeled. Sauté one minute and ready. Throw the chilli and add the shrimp to the filling (the pan with the onion, garlic and chopped squid). EYE! If escurres good prawns (use a small strainer) can use this later to make oil (lightly browned) squid.
Our filling is almost ready. Take away the shell at two boiled eggs, and añádeselos pícalos to fill. Also add two tablespoons of bread crumbs, parsley and an egg beaten with a pinch of salt. Mix everything well and that's our prepared stuffing.
Now take the pan where all the filling and divide it into four parts. Take the calamari and stuffed with a small spoon each squid with a party filling the pan. Finally with a toothpick to close the squid not enclose the filling (see photo above).
It's time to make the squid to stay with the rich flavor that gives the golden squid. Put in a large pan a couple of tablespoons of olive oil and put the oil that we have taken have prepared prawns. When the oil is hot, add the squid and let it slightly brown on both sides. When ready turn off the heat and reserve squid.
We will prepare the sauce. Take the remaining half onion and cut into julienne (thin strips) very, very thin. Take the peppers and wash. Cut into strips and then into very small pieces. Peel the tomatoes and scrape out the seeds. Cut into very small pieces.
We can use a pressure cooker, a regular pot or FussionCook (I used the latter). In any case the procedure is the same and only the cooking time varies. Take the pot you prefer (or have) and add 8 tablespoons of olive oil. When hot, add the onion and chop just half teaspoon salt.
When the onion begins to brown add the peppers and leave a couple of minutes. Then add the tomato and bay leaf and let another two minutes.
After this time, add the tablespoon of flour (so the sauce is more plump and more fancy dipping bread) and move well for 30 seconds. Then add the rasa teaspoon paprika (normal) and stir well for another 30 seconds (note that we burn the paprika if we leave much to fire). Immediately add the wine and let the fire a couple of minutes.
Now add the stuffed squid and fish broth. Cover the pot and if it is a normal pot let the fire 30 minutes. If it is a pressure cooker let the fire 10 minutes after it has taken the pressure and if you use FussionCook Just schedule it in 10 minutes.
After this time the squid will be ready, but maybe the sauce is a little loose (liquid). Just let the fire with the pot uncovered and wait until the sauce reduces the consistency that you like (look at the picture to see how it was to me).
4 medium squid (about 180 grams each)
3 large eggs
250g of small prawns (if using frozen peeled shrimp or about 125 grams)
4 ripe tomatoes (about 400 grams)
1 onion (about 250 grams)
1 clove of garlic
Frying 1 green pepper (capsicum Italian) (about 70 grams)
2 tablespoons breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon flour
1 teaspoon rasa (do not overdo) paprika (of normal or sweet, not spicy)
1 bay leaf
1 cayenne pepper
125 ml fish broth (medium glass tube)
Chamomile 125 ml (half a glass tube) (I used Manzanilla La Gitana Manzanilla if you have used white wine)
Olive oil (about 15 tablespoons total)
Salt
Also need: four wooden sticks (toothpicks) and a chunk of bread for dipping in the sauce ;)
Recipe for Stuffed Squid (for two people):
First of all you have to prepare squid and prawns. Take away the skin of the squid, cut the tentacles above the head and fins, turn them over to the squid and clean them well under water. Pull the skin, head (no tentacles), and everything that goes inside the squid.
Peel the shrimp and set aside.
Now we will prepare two boiled eggs. We just have to put warm water in a saucepan and when boiling add two eggs (and a pinch of salt to shell out the better) and leave 10 minutes. Then drain and let cool.
Chop finely the onion half and put it to soften (leave transparent and unburned) in a medium saucepan with 4 tablespoons of olive oil. Add a pinch of salt to the onion.
Meanwhile peel the garlic and finely Picalo. Grab the tentacles and fins of squid and cut into small pieces.
When the onion is poached add garlic and let a couple of minutes. Then add the tentacles and fins of calmares we have cut. The squid will start releasing water, let the fire until water evaporates completely and then away from the heat and let cool.
WHILE the mixture cools (which will be part of our stuffed squid) we will prepare the prawns. Put in a small saucepan three tablespoons of olive oil and a little pepper (a cayenne pepper). We let it heat oil over medium low heat, so that the chilli release their aroma (about three minutes). Then we climbed more the heat and add the prawns we had peeled. Sauté one minute and ready. Throw the chilli and add the shrimp to the filling (the pan with the onion, garlic and chopped squid). EYE! If escurres good prawns (use a small strainer) can use this later to make oil (lightly browned) squid.
Our filling is almost ready. Take away the shell at two boiled eggs, and añádeselos pícalos to fill. Also add two tablespoons of bread crumbs, parsley and an egg beaten with a pinch of salt. Mix everything well and that's our prepared stuffing.
Now take the pan where all the filling and divide it into four parts. Take the calamari and stuffed with a small spoon each squid with a party filling the pan. Finally with a toothpick to close the squid not enclose the filling (see photo above).
It's time to make the squid to stay with the rich flavor that gives the golden squid. Put in a large pan a couple of tablespoons of olive oil and put the oil that we have taken have prepared prawns. When the oil is hot, add the squid and let it slightly brown on both sides. When ready turn off the heat and reserve squid.
We will prepare the sauce. Take the remaining half onion and cut into julienne (thin strips) very, very thin. Take the peppers and wash. Cut into strips and then into very small pieces. Peel the tomatoes and scrape out the seeds. Cut into very small pieces.
We can use a pressure cooker, a regular pot or FussionCook (I used the latter). In any case the procedure is the same and only the cooking time varies. Take the pot you prefer (or have) and add 8 tablespoons of olive oil. When hot, add the onion and chop just half teaspoon salt.
When the onion begins to brown add the peppers and leave a couple of minutes. Then add the tomato and bay leaf and let another two minutes.
After this time, add the tablespoon of flour (so the sauce is more plump and more fancy dipping bread) and move well for 30 seconds. Then add the rasa teaspoon paprika (normal) and stir well for another 30 seconds (note that we burn the paprika if we leave much to fire). Immediately add the wine and let the fire a couple of minutes.
Now add the stuffed squid and fish broth. Cover the pot and if it is a normal pot let the fire 30 minutes. If it is a pressure cooker let the fire 10 minutes after it has taken the pressure and if you use FussionCook Just schedule it in 10 minutes.
After this time the squid will be ready, but maybe the sauce is a little loose (liquid). Just let the fire with the pot uncovered and wait until the sauce reduces the consistency that you like (look at the picture to see how it was to me).
Finally
test if needed salt and add a pinch, try and rectify as many times as
needed (better to try several times to leave the sauce salty spend). You just have to serve the calamari. I advise you to go with them for some chips (you can do them while squid) and of course bread for dipping!!
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