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Baby squid stuffed with spiced prawn and Piquillo pepper salsa Recipe

A delicious starter, enriched with spices and balanced with the fresh flavors and textures of the salsa

  • Preparation
    15mins
  • Cooking time
    10mins
  • Rest time
    5mins
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Ingredients
Pour people
  • For the filling
  • Baby squid : 500 g
  • Frozen king prawn(s) without shell : 12 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 2 sprig
  • Smoked paprika : 1 Tsp
  • Flat leaf parsley : 0.25 bunch
  • Dried red chilli(s) : 0.25 Tsp
  • Fennel seed(s) : 1 Tsp
  • For the sauce
  • Piquillo peppers : 6 whole
  • Tomato(es) : 3 whole
  • Red onion(s) : 0.5 whole
  • Flat leaf parsley : 0.25 bunch
  • Sherry vinegar : 30 ml
  • Olive oil : 150 ml
  • Red chilli(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
Method
  • 1. FOR THE FILLING

    Oven 160 degrees Celsius

    Wash and dry the squid.
    Trim and slice the tentacles.
    Pick and slice the parsley
    Toast the spices, seeds first in a pan over a low heat and crush in a mortar and pestle lightly to release the flavor.
    Puree the prawns and fold through the rest of the ingredients, season and spoon or pipe approximately 3/4 into the squid tubes.

    Secure with a cocktail stick.

    Lightly oil and season the squid, char-grill for a minute each side then transfer to the oven to heat and set the filling.

  • 2. FOR THE SAUCE

    Peel and finely dice the red onion.
    Rinse and dice the piquillo pepper into 2mm squares

    Finely chop the parsley and coriander.
    Peel, De-seed and dice the flesh of the tomato.
    De-seed and finely dice the chillies.

    In a bowl, combine the prepared ingredients and bind with olive oil.
    Season with the salt and pepper and sherry vinegar.

    Place the grilled on a platter and drizzle with the salsa

Chef's tip

«Squid is a very neutral flavor, its more about the texture.For extra flavor, try using ham, chorizo or even morcilla (spanish spiced black pudding) as the filling.»

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