Mallorcan-style squid with pine nuts and raisins
Total time85 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 85 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Squid 16 small, cleaned bodies, fins and tentacles 800 g
- Onion 300 g
- Pine nuts 60 g
- Raisins 30 g
- White wine 100 ml
- Crushed tomatoes 700 g
- Water 200 ml
- Extra virgin olive oil 30 g filling and 20 g stew 50 g
- Parsley 4 g
- Salt to taste 2 g
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Method
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Clean the baby squid, removing the innards, quill, eyes and beak. Rinse and dry the bodies and chop the fins and tentacles. Chop the onions and soften with 30 g oil and some salt over a low heat for 15 minutes.
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Add the pine nuts and stir for 2 minutes. Add the fins, tentacles and raisins and cook for another 3 minutes. Cool for 10 minutes. Fill the bodies only two-thirds full and keep any leftover filling for the sauce. Close each with a cocktail stick.
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Heat the remaining 20 g oil in a wide casserole and brown the squid in batches for 1–2 minutes per side. Pour in the white wine and boil for 2 minutes. Add the crushed tomatoes, water, leftover filling and remaining salt.
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Partly cover and simmer gently for 30–40 minutes until the squid is tender and the filling is piping hot, at least 75°C in the centre. Swirl the pan occasionally. Remove and count every cocktail stick and serve with chopped parsley.
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