Fish and mussels
This time Karlos Arguiñano presents us a delicious and very complete recipe: Txipirones (squid) stuffed with ink, which we can accompany with rice or french fries, spectacular!
Ingredients (4 people):
- 16-20 squid (small)
- 4 onions
- 100 g of Serrano ham
- 2 boiled eggs
- 6 cloves garlic
- 1 green pepper
- 200 ml tomato sauce
- 200 g of rice
- extra virgin olive oil
Preparation of the recipe Txipirones (squid) stuffed with ink by Karlos Arguiñano:
Clean up squid and separate the bodies, tentacles and fins and inks with 150 ml of water.
For the filling, heating a frying pan by spraying oil. Peel 2 garlic cloves and 2 onions, cut them into cubes and add to frying pan. Saute vegetables for 15 minutes on low heat until golden and soft. Chop ham and add it to the pan. Turn on the tentacles and fins of squid. Boil everything for 6-8 minutes. Chop boiled eggs into small cubes and turn them on. Also add a little chopped parsley, mix well, transfer the filling to a fountain and wait for it to cool.
For the sauce, heat a little oil in large casserole. Peel the remaining 2 onions, cut them into cubes and add them to casserole. Remove stem and seeds of pepper, cut it in the same way and add it. Peel 2 cloves of garlic, cut them into cubes and turn them on. Season and stew the vegetables for 10-12 minutes. Pour tomato sauce. Transfer the inks with your water to glass blender and grind them with a electric mixer. Pour the grind (ink + water) into casserole and boil the sauce for 20 minutes. Mix (strain if necessary) and set aside.
With the help of a dessert spoon, fill in squid (not too much), close them with a toothpick and put them in lunch box (wide and low casserole). Pour the sauce on top, cover the casserole and cook them soft-medium heat for 20 minutes.
Peel the rest 2 cloves garlic, bake them in a saucepan with a trickle of butter. Add rice, saute, cover with water (twice and a little more than rice), season and cook for 20 minutes. Serve on each plate 4 squid and a portion of rice. Decorate the plates with a few parsley leaves.
To speed up the process, you can cook the stuffed squid in a pressure cooker.
Presentation of the recipe Txipirones (squid) stuffed with ink by Karlos Arguiñano:
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Thanks for reading.
David from 55000 Recipes