Stuffed Squid
Ingredients
- 1,000 gLoligo vulgaris (cleaned, bodies whole and tentacles set aside)
- 100 gSerrano ham (finely chopped)
- 2 pcEgg (hard-boiled and chopped)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 50 gBreadcrumbs
- 0.5 pcParsley (chopped)
- 150 mlDry white wine
- 100 gTomato caviar
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlTomato sauce (smooth)
Method
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.
- 1
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
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
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
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
Add the tomato caviar and tomato sauce. Cover and simmer on low heat. The sauce should reduce and become glossy, generously coating the squid.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
