SQUID STUFFED WITH PORK CHORIZO AND MUSHROOM STEW

INGREDIENTS

• Stuffed squid:
• – Clear squid (tubes) 6 items.
• – Bread crumbs 200 g.
• – Milk 1 cup.
• – Rice 1 cup.
• – Pork sausage 3 items.
• – Smoked Bacon 200 g.
• – Brunoise onion 1 unit.
• – Brunoise bell pepper 1 unit.
• – Eggplant.
• – Carrot.
• – Chopped garlic.
• – Olive oil.
• – 1 egg.
• – Chopsticks.
• Mushroom Stew:
• – Number of recent mushrooms.
• – Onion in julienne.
• – Morron.
• – She.
• – Vino Pinot Noir.
• – Vegetable background.

Delight your friends with this spectacular dish of SQUID STUFFED with pork chorizo ​​and mushroom stew.

PROCEDURE:

1. Lower all of the greens into brunoise.
2. Soak the bread crumbs in milk and crumble the pork chorizo, eradicating the casing.
3. Place a frying pan on the warmth and sauté the bacon minimize into lardons, the crumbled chorizo ​​and the greens, add the rice and pearl it, switch the filling to a bowl and when it has cooled a little bit add an egg.
4. Put the filling in a sleeve and fill the squid tubes as much as ¾, after which shut with toothpicks.
5. Brown the squid tubes in a frying pan on each side, add a little bit cooking liquid, cowl with aluminum and place within the oven till cooked.
6. For the stew: Lower the greens into julienne strips and sweat them in the identical pan the place the squid was seared, increase the cooking inventory with the wine, add the broth and let it thicken a little bit, then add the mushrooms and let it thicken.
7. Serve the squid tubes with the mushroom stew.