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Baby squids stuffed in their ink

2020-07-09T19:20:08.034Z


A classic of the kitchen to celebrate the season of the baby squid from the estuary, which only needs a good sofrito, time and chup-chup to be spectacular and we can accompany it with white rice or potato chips.


Now that we are in the midst - and very scarce - of the squid season in La Ría, from which brilliant and translucent specimens come out, full of ink and with an impressive flavor, it is time to recover a classic from a lifetime. Especially in Galicia, Cantabria and the Basque Country, baby squid stuffed in their ink -and squid or cubs- are one of the kings of summer. Elaborating them has its trick that, above all, is born from a good sofrito, patience and the use of its interior ink, because the envelope ink is easy to use, but gives a final flavor that is not cool at all and differs quite a bit from that of these cephalopods.

The ink is toxic in raw, so cooking it is essential to be able to enjoy these delicate squids stuffed in their ink for which, as Nicolasa Pradera ordered in his cookbook, the first thing is to separate the inks and store them in a cup. This is how my mother taught me - curiously, because I do not think she read them - and I have always seen that in that same cup I added a squirt of white wine and mashed them with the help of a wooden mortar. Then it would only be necessary to strain the preparation on top of some squid that had already been cooking, covered, to soften their meats. Because the cephalopod has two cookings: the very fast one that hardly sees the heat or the very extensive one, a lot of chup chup, to be tender.

The legs will fill the inside of the baby squid that we will close with the help of a toothpick, in the old way, and the main thing will be to have good raw materials and the patience of any stew. To accompany some, they would say that white rice is essential, but my grandfather liked potatoes cut into squares and fried much more, so I prepare them this way in his tribute.

Difficulty

Patience and chup-chup.

Ingredients

For 4 people

  • 20 squid jars (depending on the size we will use more or less)
  • 1 clove garlic
  • 4 fresh parsley sprigs
  • 150 ml of white wine
  • 4 chives
  • 1 red onion
  • Extra virgin olive oil
  • 70 g of homemade fried tomato (or a good brand)
  • 1 pinch of sweet paprika
  • 1 bay leaf
  • Salt
  • Black pepper
  • Boiled rice or diced potato chips to accompany

Preparation

  • Clean the squid very carefully, remove the tentacles and set aside, remove the feather and discard it and store the inks in a cup or mortar. Chop the small tentacles, and clean the baby squid with water.

  • In a mortar crush the garlic with the fresh parsley and add to a pot with olive oil. Also incorporate the chives and onion, very chopped, with salt, and let them cook over low heat, until translucent.

  • In that same mortar, add the inks, add two tablespoons of white wine, and mash well. Reserve.

  • Separate more or less half of the onion poached and reserve. In the other half add the chopped tentacles and sauté 20 minutes, until completely reduced from any water that may have been released. Bring to the point of salt and let cool.

  • In that same pot, make the sauce incorporating the already poached onion mixture again. Add the tomato sauce, paprika and the remaining white wine and cook until reduced, about 10 minutes.

  • Fill the raw baby squid with the sham of their little legs and with the help of a toothpick, close them so that nothing comes out when they are cooked.

  • Add the mash of the inks to the stew, passed through a strainer so that the bag is not left, and let cook over low heat, adding a little water or fish broth if necessary.

  • Add the stuffed baby squid to the sauce, cover and cook over low heat for 30 minutes, stirring occasionally until tender. Accompany with a little white rice or, as on this occasion, some fried potatoes.

  • If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Cook's Ombudsman by sending an email to defensoracomidista@gmail.com.

    Source: elparis

    All life articles on 2020-07-09

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