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
  • Cooking time
  • Rest time
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Les ingrédients

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



    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.


    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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