Squid stuffed with red fish fumet

Squid stuffed with red fish fumet


- Squid (12 pcs.)

- Spring onion (½ bunch)

- Minced pork meat (150 g)

- Minced beef (150 g)

- 2 Boiled eggs

- Olive oil (30 ml)

- Salt

- Ground white pepper


Clean the squid, turn them over, remove the tentacles, fins and heads, and then chop. Cut the spring onion, fry it in oil, add the cut tentacles and fins, cook until the liquid evaporates, add the meat and fry for a few minutes, season with salt and pepper, remove from the heat and add the grated boiled eggs, place the filling in a sleeve and fill the bodies, close with toothpicks and set aside.

Method - Red fish fumet


- Rockfish (600 g)

- Monkfish head (400 g)

- Prawn heads

- Small onion (150 g)

- Carrot (100 g)

- Garlic (2 cloves)

- Celery (20 g)

- Leek (80 g)

- Mushrooms (40 g)

- Tinned chopped tomatoes (125 g)

- White wine (50 ml)

- Olive oil (50 ml)

- Sweet paprika

- White pepper

- Bay leaf, thyme, fennel

Gut the rockfish, remove the skin from the head of the monkfish and its gills, then wash and leave in cold water for a few minutes. Meanwhile, cut the onion, carrot, leek, celery, garlic and mushroom. Drain the fish, add the oil to a saucepan and sauté the onion for a few minutes, add the garlic and leek, after a few more minutes add the carrot and mushroom, sauté, then add the celery. When the mixture turns a light golden colour, add the paprika, cook for a few seconds, add the tomato, cook until the water reduces, add the drained fish, white wine, pepper and herbs, then cook until the alcohol in the wine evaporates. Cover with water and cook gently, skim off the foam, sauté the prawn heads and add to the fumet, cook for 20 minutes, let it infuse for 10 minutes, then strain.

Method - Final Dish


- Stuffed squid

- Red fish fumet

- Flour (100 g)

- Olive oil (60 ml)

- Onion (200 g)

- White wine (100 ml)

- Picada (10 g chocolate + 1 slice bread + 1 garlic clove + 5 g parsley + 10 g hazelnuts + 70 ml water)

- Peas (60 g)

- Clams (12 pcs.)

- Salt

- Ground white pepper

Salt stuffed squid and cover in flour, brown in oil, remove and add the onion to the oil, sauté for a few minutes, add the white wine, reduce the alcohol and acidity, add the red stock and cook for a few minutes, add the squid and cook on a low heat for about 15 minutes. Add all the ingredients for the Picada seasoning into a food processor, blend, then add it to the squid mixture. Cook for 5 minutes, remove the squid and strain the sauce, heat and reduce if necessary, add the peas and cook for 4 minutes, add the clams and cook for 2 minutes, then serve all the components together, arranged in harmony with one another.