Calamares rellenos de Carlos
Posted October 11, 2010on:
This recipe is called Carlos’s Stuffed Squid, given to the authors of the Moro cookbook by their chef friend Carlos. Squid is commonly stuffed with other ingredients because of their closed tube body which makes it very convenient for stuffing and cooking.
Set aside the tentacles and wings to chop up and use as stuffing.
Next fry a large Spanish onion (diced up) with about 1/3 cup of olive oil over medium heat until golden, then add in 2 chopped cloves of garlic and 2 bay leaves. After about 5 mins, sieve out the oil and return it to the pan.
Turn up the heat to high and fry the chopped squid parts quickly, then add 100ml of fino sherry. Return to the pan the onion mixture that was sieved out together with a bunch of chopped parsley.
We boil the mixture down until it thickens and the smell of the alcohol is gone.
Then we add 2 chopped boiled eggs and another bunch of chopped parsley, correct for salt and mix well.
And now we stuff the squids to about 2/3 full since they will shrink on cooking. Toothpicks are used to secure and close the openings.
Heat up another 1/3 cup of olive oil, brown the squid on all sides lightly, then add 100ml of fino sherry and 50ml of water.
Cook and simmer until all the alcohol has been burnt off and the sauce has thickened.
Served with steamed basmati rice flavoured with some turmeric powder and coriander seeds.