# Chipirones rellenos

Stuffed cuttlefish in sauce, a traditional dish perfect to serve with white rice.

- Servings: 2 servings
- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

1. Finely chop the tentacles and fins of the cuttlefish without skin.
2. Do the same with the peeled prawns.
3. Mix with the minced meat, egg and parsley.
4. Season with salt and pepper and mix well until integrated.
5. Use this “dough” to fill the squid tubes, using a pastry bag or spoon.
6. Close the end with a toothpick and prick the stuffed squid to prevent it from opening in the pot.
7. In a pot with a good splash of olive oil, sear the cuttlefish to seal them and prevent them from losing the filling.
8. Remove and reserve.
9. In the same oil, poach the sliced onion for 10-15 minutes over medium-low heat.
10. Add the paprika and concentrated tomato.
11. Mix well, fry for a couple of minutes and moisten with water or broth.
12. Return the stuffed cuttlefish, cover the pot and boil for about 20-25 minutes over low heat.
13. After this time, remove the cuttlefish, mash the sauce and return everything to the pot.
14. Cook everything together for 5 more minutes, until the sauce reduces.

## Equipment

- knife
- cutting board
- bowl
- pastry bag
- toothpick
- pan
- pot
- immersion blender

## Tips

- Remember to remove the sticks before serving.

## Source

- Original video: https://www.instagram.com/reel/DFVzjeVO27U/?igsh=MXQwOG5ya2w0cXd1Yw==
- Recipe page: https://www.cliprecipe.com/recipe/3515e61e-fd90-4a2a-bee2-60be487e9452
- Extracted: 2025-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt