Chipirones rellenos
Serves 2
Directions
- 1Finely chop the tentacles and fins of the cuttlefish without skin.
- 2Do the same with the peeled prawns.
- 3Mix with the minced meat, egg and parsley.
- 4Season with salt and pepper and mix well until integrated.
- 5Use this “dough” to fill the squid tubes, using a pastry bag or spoon.
- 6Close the end with a toothpick and prick the stuffed squid to prevent it from opening in the pot.
- 7In a pot with a good splash of olive oil, sear the cuttlefish to seal them and prevent them from losing the filling.
- 8Remove and reserve.
- 9In the same oil, poach the sliced onion for 10-15 minutes over medium-low heat.
- 10Add the paprika and concentrated tomato.
- 11Mix well, fry for a couple of minutes and moisten with water or broth.
- 12Return the stuffed cuttlefish, cover the pot and boil for about 20-25 minutes over low heat.
- 13After this time, remove the cuttlefish, mash the sauce and return everything to the pot.
- 14Cook everything together for 5 more minutes, until the sauce reduces.
Ingredients
- 400 g chipirones (or small squids)
- 150 g ground beef
- 3 large prawns
- 1 egg
- to taste parsley
- to taste salt
- to taste pepper
- 1 onion
- 1 tsp sweet paprika
- 2 tsp tomato paste
- 300 ml water
- olive oil
Equipment
knifecutting boardbowlpastry bagtoothpickpanpotimmersion blender
Tips
- Remember to remove the sticks before serving.