Today, besides being Sunday is the birthday of my father, so I had to make a dish according to these dates, so when I went to the fish market yesterday saw these squid with the ideal size for filling them, I decided to buy them and prepare this delicious dish.
I know that this dish is quick to prepare, but is so rich that it is worth to spend a little more time to prepare the food, and it deserves celebration, lol.
Like most of the recipes of our great Arguiñano Karlos, are usually easy to moderate difficulty, and with ingredients you can find in our stores easily, without having us to re loc @ s in look.
The squid ideale to fill with those who are neither very small, as we would be more difficult to fill, not too large, as they could not be served in full, and we had to split them to serve.
Generally, soil preparing sliced squid in ink, as they are much quicker to prepare, but occasionally I mess in the kitchen, and well prepared fillings that are very rich and so we vary a bit.
I know that this dish is quick to prepare, but is so rich that it is worth to spend a little more time to prepare the food, and it deserves celebration, lol.
Like most of the recipes of our great Arguiñano Karlos, are usually easy to moderate difficulty, and with ingredients you can find in our stores easily, without having us to re loc @ s in look.
The squid ideale to fill with those who are neither very small, as we would be more difficult to fill, not too large, as they could not be served in full, and we had to split them to serve.
Generally, soil preparing sliced squid in ink, as they are much quicker to prepare, but occasionally I mess in the kitchen, and well prepared fillings that are very rich and so we vary a bit.
A very tasty squid
ingredients
12 medium squid
2 eggs
100g of ham
4 cloves garlic (2 + 2)
2 onions (1 + 1)
1 tomato
Squid ink
Extra virgin olive oil
salt
instructions
We cook the eggs for about 15 minutes, let cool before peeling. Reserve.
We clean the squid, leaving aside the body, on the other the tentaculas and fins and other inks.
To begin we will chop an onion and two garlic and poached in a pan with a little oil. Add the chopped ham with fins and tentacles cleaved. We continue sautéing.
Add chopped boiled eggs and a pinch of salt. Mix well and let temper.
Fill the squid and seal with a toothpick.
Put oil in a pan and fry on both sides. We booked into a casserole.
Now let's make the sauce, for that we put to fry the other onion and two garlic chopped chopped.
Add the peeled and chopped tomatoes. Mix well.
In a glass break inks, and if necessary add more ink purchased. We take water to dissolve it. Add it to the pan, but according to the we add the tagged along. Salt it and cook for 5 minutes.
Pour the sauce over the squid, no need to cover the whole. Cook for 25 minutes over medium heat.
Ready to taste this delicacy
ingredients
12 medium squid
2 eggs
100g of ham
4 cloves garlic (2 + 2)
2 onions (1 + 1)
1 tomato
Squid ink
Extra virgin olive oil
salt
instructions
We cook the eggs for about 15 minutes, let cool before peeling. Reserve.
We clean the squid, leaving aside the body, on the other the tentaculas and fins and other inks.
To begin we will chop an onion and two garlic and poached in a pan with a little oil. Add the chopped ham with fins and tentacles cleaved. We continue sautéing.
Add chopped boiled eggs and a pinch of salt. Mix well and let temper.
Fill the squid and seal with a toothpick.
Put oil in a pan and fry on both sides. We booked into a casserole.
Now let's make the sauce, for that we put to fry the other onion and two garlic chopped chopped.
Add the peeled and chopped tomatoes. Mix well.
In a glass break inks, and if necessary add more ink purchased. We take water to dissolve it. Add it to the pan, but according to the we add the tagged along. Salt it and cook for 5 minutes.
Pour the sauce over the squid, no need to cover the whole. Cook for 25 minutes over medium heat.
Ready to taste this delicacy
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