Ibiza style stuffed squid, a traditional recipe for making bread and moja

Desserts

It's funny, but I didn't like this recipe for stuffed squid in the Ibizan style before, but now it's one of my favorite dishes, especially when I can make it with freshly caught squid, like this time.

You will see that I made a lot of stuffed squid, but I have put the ingredients for four people. Try to choose squid of a similar size, so cooking will be easier and the plate will look better.

Ingredients

For 4 people
  • Squid 4
  • Large onion, chopped 1
  • Garlic cloves 5
  • Fresh parsley
  • Hard-boiled or boiled egg 2
  • Pinions
  • Laurel leaves 2
  • White wine
  • Water
  • Extra virgin olive oil

How to make stuffed squid in the Ibizan style

Difficulty: Medium
  • Total time 1 h 25 min
  • Elaboration 45 m
  • Cooking 40 m

We start by cleaning the squid. To facilitate this task I use a trick of my mother: to freeze them beforehand and clean them before they have completely defrosted, pulling the head comes out and as they are still semi-frozen the ink bag does not break.

Once clean, we cut the head, legs and ailerons into small pieces. Afterwards, we fry the onion in olive oil, when it is golden, add the squid pieces and let it all cook together.

Chop the garlic and parsley and put them in a large bowl. We chop the eggs small and add them to the garlic and parsley. We fry the pine nuts and add them as well and, finally, the onion and squid sauce. Salt and pepper and stir it with a spoon.

With this mixture, we fill the bodies of the squid and close each squid with one or two toothpicks so that the filling does not come out during cooking. It is advisable not to overfill the squid to prevent it from breaking when cooked. If there is excess filling, we keep it.

We place the stuffed squid in a casserole and add white wine, water and two bay leaves. We let it simmer until the squid are tender. Almost at the end of cooking we add a splash of milk.

When the squid are done, we take them out and add a level tablespoon of flour to the sauce and, if there is leftover, the filling, stir and pass through the blender. We serve the squid with its sauce and accompanied by boiled rice.

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