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Spanish Stuffed Squid with Salsa Verde & Garlic Breadcrumbs

 

Marcelo Munoz

by Marcelo Munoz

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Serves2 serves
Prep time10 minutes
Cook time30 minutes
Ready in40 minutes

This traditional Spanish Stuffed squid is a real favourite of mine because it’s not only a simple and tasty dish moreover, so many of the core ingredients can be swapped out based on your taste preference.

Instead of beef you can use pork mince, you could add olives to the filling, more chilli, change the herbs in the salsa verde or even use fish stock instead chicken. No matter what, it will end up tasting great.

INGREDIENTS

 

2 ea Large squid cleaned, prepped

Filling

  • 1 ea Brown onion, diced
  • 1 ea Red capsicum, diced
  • 2 clove Garlic, diced
  • 1 ea Bay leaf
  • 1ea Ripe tomato seeds discarded, flesh diced
  • 2 tsp Ground cumin
  • 250g Beef mince
  • 2 tsp Smoked paprika
  • 2 tsp Chilli flakes

Broth

  • 300ml Chicken or fish stock
  • Pinch Saffron
  • 2ea Ripe Tomatoes, crushed

Salsa Verde

  • 1/2 bunch Parsley
  • 150ml Extra virgin olive oil
  • 20ml Sherry vinegar
  • 2 fillet Anchovy

Breadcrumbs

  • 1 cup Breadcrumbs
  • 10ml Olive oil
  • 20g Butter
  • 1 clove Garlic, crushed

METHOD

 

Step 1

Sweat off all the finely diced vegetables in 80ml olive oil on medium low heat with the bay leaf for about 15-20minutes. Careful not to get too much colour.

Step 2

Remove everything from the pan and wipe it out. Increase the heat to high and add the Beef Mince. Don’t move the meat around as to allow it to colour nicely. Season only once coloured, then add the spices followed by the vegetable base and cook together for 2 minutes then set aside to cool.

Step 3

Once the mix has cooled slightly, spoon the filling into the Cleaned Squid Tubes or Southern Calamari / Squid Medium and pack tightly. Use a toothpick to sow the opening closed (doesn’t have to be perfectly sealed).

Step 4

In the meantime bring the stock and saffron to the boil and crush the tomatoes in your hands and add them to the stock. Boil for 5 minutes and season.

Step 5

Place the squid in a tight-fitting oven tray and pour stock over it and place in oven at
200c for 15-20 minutes until a skewer or sharp knife goes through easily.

Step 6

Meanwhile place the parsley, oil, cumin seeds and sherry vinegar into a blender and pulse until desired consistency (the longer you go the smoother the paste will become)

Step 7

For the crumbs melt the oil and butter in a small pan on medium heat until butter starts to foam, then add the crushed garlic and cook for 10 seconds before adding crumbs and toasting for 3-5 minutes until golden brown.

Step 8

Remove tray from oven and carefully take out calamari and rest for 5 minutes.

Step 9

To plate up, slice the calamari into 2-3cm rings and place on plate slightly overlapping each other. Pour some of the sauce from oven tray over calamari. Next drizzle some salsa verde over the calamari and sauce and finally sprinkle some crumbs.

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