Recipes Starters

Stuffed Baby Squids

Loaded with flavour, stuffed baby squids are pan-seared and drizzled with creamy Romesco sauce.

Recipe by Be Li, head chef at Timón Seafood Tapas Bar and Restaurant.

*Featured in Crave’s Issue 77, October 2016

 

PREP & COOK TIME
30 minutes; 15 minutes

INGREDIENTS
(Serves 4)

Baby squid, cleaned (12)
Mushrooms (100g)
Carrot (30g)
Onion (60g)
Leek (20g)
Prawns (200g)
Salt and pepper (to taste)

Romesco sauce
Almonds, crushed (15g)
Hazelnuts, crushed (15g)
Tomatoes, diced (200g)
Breadcrumbs (10g)
Sherry vinegar (5g)
Pepper paste (1 tsp)
Olive oil (25g)
Salt and pepper (to taste)

STEPS

1. Prepare the stuffing

  • Wash and dice the vegetables. Mince 100g of the prawns and chop the rest into small pieces. Set aside in separate containers.

 2. Fry the vegetables

  • In a pan over low to medium heat, cook the onion until semi-transparent. Add the chopped mushrooms, carrot and leek, season with salt and pepper, and fry for two minutes or until fragrant.
  • Set aside to cool for at least 30 minutes at room temperature.

 3. Prepare the sauce

  • Spread the crushed almonds and hazelnuts on a baking tray.
  • Bake in the oven at 200°C for 10 minutes or until golden brown.
  • In a blender, combine the toasted nuts, diced tomatoes, breadcrumbs, vinegar, and pepper paste. Slowly mix in the olive oil and season with salt and pepper.

 4. Pipe stuffing into the baby squids

  • In a bowl, combine the stuffing ingredients and season with salt and pepper. Place into a piping bag.
  • Pipe the ingredients into each baby squid and seal the opening with a toothpick.

 5. Pan-sear and bake the baby squids

  • In a pan over medium-high heat, sear the baby squid for 20 seconds until the skin is crispy.
  • Transfer the squid to a baking tray and cook for five minutes in a 200°C oven.
  • Serve.

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