Calamares Rellenos En Salsa De Tinta (stuffed Squid In Ink Sauce)
Calamares Rellenos en Salsa de Tinta, or Stuffed Squid in Ink Sauce, is a traditional dish from Aragonese cuisine that showcases the flavors of the sea. This recipe combines tender squid stuffed with a savory filling, served in a rich and flavorful ink sauce.
Ingredients
- 4 medium-sized squid
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup fish or seafood stock
- 2 tbsp squid ink
Instructions
- Clean the squid by removing the tentacles and the cartilage inside. Rinse and pat dry.
- In a pan, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced tomato and cook for 5 minutes. Remove from heat and let it cool.
- In a bowl, mix the breadcrumbs, parsley, and the cooked onion mixture. Season with salt and pepper.
- Stuff the squid with the breadcrumb mixture and secure the openings with toothpicks.
- In a separate pan, heat the remaining olive oil over medium heat. Add the stuffed squid and cook for 2-3 minutes on each side until golden brown.
- Add the fish or seafood stock and squid ink to the pan. Cover and simmer for 30 minutes.
- Once the squid is tender, remove from the pan and set aside.
- Simmer the sauce until it thickens, then pour it over the stuffed squid before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 15g
Supplies
Frying pan Saucepan Bowl Tongs
Tools
Knife Cutting board Wooden spoon Toothpicks
Serving suggestions
Serve the Calamares Rellenos en Salsa de Tinta with a side of saffron rice and a fresh green salad.
Tips & tricks
Be careful when handling the squid ink, as it can stain surfaces and clothing.
Cost
$20