Stuffed squids recipe

Stuffed Squids recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Stuffed squids recipe, recipe Rating: 4.5
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Ingredients

12	squid(s), cleaned
1	shallot(s)
½ l	chicken stock
¼ l	wine, white, dry
100 g	ham, smoked Serrano
50 g	almonds
150 g	rice, red Camargue rice
12	tomato(es), peeled, pitted
5	olives, black, pitted
	sea salt
3 sprig(s)	thym
3 sprig(s)	tarragon
some	breadcrumbs
some	olive oil

Instructions

Remove tentacles from squids and finely chop them.

Then chop shallots and pour olive oil into a pan, add rice and shallots, stir and alternately add wine and chicken stock until rice is cooked (same procedure as making a risotto).

Finely chop ham, almonds and herbs; add some salt (not too much, ham is salty), pepper and breadcrumbs, mix with rice and the chopped tentacles. Fill mixture into squids with a wooden spoon and close with a toothpick.

Chop tomatoes and olives.

Fry squids from all sides in olive oil, reduce heat, add chopped tomatoes and olives and deglaze pan with the wine. Taste and add some freshly ground pepper if necessary.

If served as a starter one squid is enough, as a snack or entremets serve two – coating them with the tomato-olive sauce together with roasted ciabatta or baguette.

Serve with a fresh slightly cooled red Spanish wine, a Navarra Crianza or Tinto Joven.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a