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Rice and ham stuffed squid in ink sauce

Name: Rice and ham stuffed squid in ink sauce
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g Small squid (16 cleaned, bodies and tentacles); 8 g Squid ink (fresh or packaged); 50 g Rice (dry); 6 g Garlic; 150 g Green pepper; 375 g Leek; 500 g Tomato (4 ripe); 100 ml White wine; 100 g Serrano ham; 80 ml Extra virgin olive oil (50 ml sauce and 30 ml filling); 3 g Parsley; 1 g Salt

Total time1 h 50 min Preparation and possible waiting 45 min · Cooking 1 h 5 min

Preparation and possible waiting: 45 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Small squid, Squid ink. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Rice and ham stuffed squid in ink sauce. Rice goes in raw and expands: do not pack the filling tightly, and keep enough sauce in the pan.

Jump to steps

45 minpreparation and possible waiting

1 h 5 mincooking

4servings

2.248 kcalwhole recipe

562 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 50 min Preparation and possible waiting 45 min · Cooking 1 h 5 min

Preparation and possible waiting: 45 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

View full classification 10 tags

Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Stewing

Appliances

CasseroleHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean small squid, removing innards, beak and quill. Reserve bodies and ink; chop fins and tentacles.
Chop garlic, pepper and washed leeks. Soften in a casserole with 50 ml oil for 10 minutes.
Add chopped tomatoes, ink, wine and a pinch of salt. Cover and simmer for 20 minutes. Blend until smooth.
Dice ham and sauté in a frying pan with 30 ml oil with fins and tentacles for 3 minutes. Drain and reserve the liquid.
Mix sautéed filling with raw rice in a bowl. Fill small squid bodies loosely, leaving room for the rice to expand. Secure with cocktail sticks.
Put in a shallow casserole with sauce and reserved liquid. Cover and simmer gently for 35 minutes, gently shaking the pan; add hot water if sauce becomes too thick.
Check one small squid: rice in the centre must be tender. Remove cocktail sticks and serve four per person with parsley.