Calamares Rellenos

Plump squid tubes stuffed with a mixture of chopped tentacles and serrano ham. The tomato sauce reduces until thick, perfectly coating the meat that becomes fork-tender.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 580
• Protein: 51 g
• Carbs: 28 g
• Fat: 25 g

Ingredients

• 1000 g Loligo vulgaris ( cleaned, bodies whole and tentacles set aside )
• 100 g Serrano ham ( finely chopped )
• 2 piece Egg ( hard-boiled and chopped )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 50 g Breadcrumbs
• 0.5 piece Parsley ( chopped )
• 150 ml Dry white wine
• 100 g Tomato caviar
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Tomato sauce ( smooth )

Instructions

1. Stuffing base preparation

   Finely chop the squid tentacles and serrano ham. In a pan, sweat the chopped onion and garlic with a tablespoon of olive oil until translucent.

2. Making the stuffing

   Add the tentacles and ham to the pan, sear for 3 minutes. Remove from heat, mix with chopped hard-boiled egg, minced parsley, and breadcrumbs to bind everything together.

3. Stuffing the tubes

   Fill the squid bodies two-thirds full with the stuffing. Do not overstuff to prevent bursting. Close the opening with a small wooden toothpick.

4. Searing and deglazing

   In a sauté pan, brown the squid in olive oil on all sides. Once golden, deglaze with white wine, scraping the browned bits from the bottom of the pan.

5. Simmering the sauce

   Add the tomato caviar and tomato sauce. Cover and simmer on low heat. The sauce should reduce and become glossy, generously coating the squid.

Chef's tips

• Only fill the squid two-thirds full: the meat shrinks during cooking, if you overstuff them, they will burst.
• The sauce is ready when it coats the back of a spoon and a drop of oil rises to the surface.

Storage

Keep for 48h in the fridge in its sauce. Reheat gently over low heat with a splash of water if the sauce has thickened too much.