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  • Stuffed squids recipe

Stuffed squids recipe

Posted on Apr 16th, 2022
by Matthew
Categories:
  • Recipes

Stuffed Squids recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Stuffed squids recipe. Read more below.
Stuffed squids recipe, recipe Rating: 4.5
Number of votes:89


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



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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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