Stuffed baby squid with sun-dried tomato sauce
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
Lactose-free and 5 more Indicative dietary requirements
View full classification 19 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 12–16 small cleaned squid, including tentacles 800 g
- Spring Onion 200 g
- Garlic 4 cloves 12 g
- Mushrooms 160 g
- Serrano ham chopped 150 g
- Egg 3 medium 150 g
- White wine 100 ml
- Fish stock 100 ml
- Plain flour 10 g
- Extra virgin olive oil 75 g
- Parsley 5 g
- Salt if needed 1 g
- Sun-dried tomatoes in oil drained 200 g
- Piquillo peppers 75 g
- Basil 6 g
- Water for the sauce 100 ml
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Method
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Boil the eggs for 10 minutes, cool, peel and chop. Soften half the garlic and spring onion in 25 g of olive oil for 5 minutes. Add the sliced mushrooms and cook for 5 minutes.
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Chop the baby squid tentacles and fins and mix with the vegetables, eggs and cured ham. Fill the bodies loosely and secure with cocktail sticks. Brown in batches in 25 g of oil and remove.
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Soften the remaining garlic and spring onion in the final 25 g of oil for 6 minutes. Add the flour and stir for 1 minute. Pour in the white wine and fish stock, return the squid and simmer covered for 25 minutes, until tender and the filling is piping hot.
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Blend the sun-dried tomatoes with the piquillo peppers, basil and water. Heat the sauce and taste before adding salt. Serve with the squid, all cocktail sticks removed, and chopped parsley.
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