Calamares Rellenos A La Asturiana (asturian Style Stuffed Squid)
Calamares Rellenos a la Asturiana, or Asturian Style Stuffed Squid, is a traditional dish from the Asturias region of Spain. This recipe features tender squid stuffed with a flavorful mixture of ingredients, creating a delicious and satisfying meal.
Ingredients
- 4 large squid, cleaned and tentacles reserved
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1/4 cup white wine
- Salt and pepper to taste
- Olive oil
Instructions
- Heat some olive oil in a pan over medium heat. Add the onion, garlic, and reserved squid tentacles. Cook until the onion is soft and the squid tentacles are cooked through.
- Add the tomato, breadcrumbs, parsley, and white wine to the pan. Season with salt and pepper. Cook for a few more minutes until the mixture is well combined. Remove from heat and let it cool slightly.
- Stuff the squid tubes with the mixture and secure the openings with toothpicks.
- Heat some more olive oil in a pan over medium-high heat. Add the stuffed squid and cook for about 3-4 minutes on each side, or until the squid is cooked through and golden brown.
- Serve the Calamares Rellenos a la Asturiana hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 18g
Supplies
Frying pan Cooking spoon Knife Cutting board
Tools
Toothpicks
Serving suggestions
Calamares Rellenos a la Asturiana can be served with a side of sautéed vegetables or a fresh green salad. It pairs well with a crisp white wine, such as Albariño or Verdejo.
Tips & tricks
To ensure the squid stays tender, be careful not to overcook it. The filling can be customized with additional ingredients such as chopped shrimp, chorizo, or diced bell peppers for added flavor and variety.
Cost
$20