Stuffed squids recipe
Stuffed Squids recipe
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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
Reference: Stuffed squids recipe
Recipe type: xarchivex
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