Stuffed squid in tomato and wine sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Peanut-free y 4 más Indicative dietary requirements
View full classification 19 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
1 to 2 hours
Ingredients
＋ Añadir a un menú- Squid 12 medium, cleaned 1200 g
- Minced beef 200 g
- Minced pork 200 g
- Egg 2 hard-boiled eggs 100 g
- Onion 250 g
- Flour 15 g
- Milk 150 ml
- Tomato sauce 80 g
- Garlic 6 g
- Parsley 12 g
- White wine 200 ml
- Almonds 15 g
- Bread 30 g
- Extra virgin olive oil 65 ml
- Water 250 ml
- Salt 7 g
- Pepper 1 g
Method
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Chop the squid fins and tentacles. Brown the minced beef and pork in 20 ml olive oil with salt and pepper; add 70 g onion and the chopped squid. Cook for 6 minutes.
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Add the flour and cook briefly, then stir in the milk. Thicken the filling, add the chopped hard-boiled egg and cool. Fill the squid bodies two-thirds full and close them.
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Soften the remaining onion in 30 ml oil; add garlic, parsley and tomato sauce. Add the squid, white wine, water and salt. Braise for 30 minutes.
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Toast the bread and almonds in the remaining oil, pound and stir into the sauce. Cook for 5 minutes and adjust the pepper.
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