- 8 large squid
- 150 gr. peeled prawns
- 100 gr. crab meat
- 50 gr. canned mussels
- 2 Bay leaves
- 250 ml. white wine
- 250 ml. fish broth
- lemon juice
- hearty fresh parsley
- peppercorns and ground
This stuffed squid recipe will not take us long to prepare and has the advantage that we can take it both hot and cold. The seafood mince that serves as a filling is seasoned with an aromatic mixture of lemon, garlic and parsley or gremolata. When cold, these squid are good accompanied by a lemon vinaigrette, a green sauce or just a little mayonnaise. If we prefer them hot, a sauce of fried garlic, a shrimp sauce or the classic Blazer it comes with pearls.
Preparation: 1. We clean the inside of the squid, wash them well and dry them. We turn them over as if it were a sock to bring the inside out.
2. Boil the squid with their legs in a little water mixed with broth, wine, bay leaf, some peppercorns and a little salt. We will cook them for about 20 minutes or until they are tender. Once ready, we let them cool in the broth itself.
3. Sauté the chopped prawns together with the crab and mussels in a little oil. At the end we add the legs of the minced squid. To this sauce, once off the heat, we add a good handful of chopped fresh parsley, a splash of lemon juice and the grated garlic clove. We mix.
4. With this farce, we stuff the squid. We accompany them with a sauce to taste, either hot or cold.