INGREDIENTS
- For the squid:
- – Cleaned squid tubes (12 to fifteen cm lengthy tube) 8 items.
- – Clear and chopped squid tentacles 4 items.
- – Chorizo 2 items.
- – Chopped and golden onion 2 items.
- – Chopped parsley 1 handful.
- – Salt and black pepper.
- – Mozzarella 150 to 200 g.
- – Uncooked egg 1 unit.
- For the sauce:
- – Additional virgin olive oil c/n.
- – Garlic in skinny slices 5 items.
- – Chopped onion 2 items.
- – Chopped roasted bell pepper with out honey and seeds 2 items.
- – Tomato extract 1 tbsp.
- – Clear and chopped squid tentacles 4 items.
- – White wine 300 cc.
- – Crushed tomato 2 cups.
- – Candy paprika 2 tbsp.
- – Saffron 2 capsules (non-compulsory).
- – Nicely rinsed capers 1 handful.
- – Salt, black pepper and floor chili to style.
- – Chopped parsley 3 tbsp.
- When serving it:
- – 4 medium boiled potatoes.
- – Pesto.
- – Ali was.
Spectacular STUFFED SQUID CASSEROLE , I adopted the recipe from Argentine Cooks step-by-step and luxuriate in this nice meal .
PROCEDURE:
1. For the filling : Sauté tentacles , onion, chorizo with out the tripe and parsley. Season and blend with coarsely grated mozzarella and the egg.
2. Fill the tubes. Shut with a toothpick.
3. Brown in a saucepan with a bit olive oil. Take away and reserve.
4. Sauté the remainder of the tentacles, onion, garlic and roasted bell pepper on the disc .
5. When the stir fry begins to brown, reincorporate the stuffed squid and deglaze every part with white wine .
6. When the alcohol evaporates, add crushed tomato till the tubes are coated and season.
7. Prepare dinner for 30 to 40 minutes, modify the seasonings and serve. Take pleasure in it! .
