Black arepas stuffed with squid with alioli

Black arepas stuffed with squid with alioli


For the black arepa dough:

- 225 g precooked cornflour

- 340 ml warm water / 1 tsp. salt / 4 sachets cuttlefish ink

For the filling:

- 175 g squid, clean and chopped

- Crispy fried onion

For the alioli with chives:

- 100 g olive oil / 1 garlic clove / 1 egg

- 1/2 teaspoon salt / Fresh chopped chives



First, let's make the alioli. Add an egg, garlic and salt to a blender. It's best to remove the inner germ of the garlic clove, so it's not too overpowering. Making sure the blade is at the bottom of the mixture and then without moving it, start blending. Gradually add the oil while blending. The sauce will begin to emulsify and when everything is mixed you can add the chopped chives. Then continue beating until you get our alioli sauce with chives.

Store it in the fridge covered with cling film or in an airtight container. As a precaution, it's best to consume it the same day, as it contains eggs.

Now let's make the dough for the black arepas. In a large bowl, add the warm water and teaspoon of salt and stir. Add the cornflour and cuttlefish ink and mix with your hands until forming a homogeneous mass that doesn't stick to your hands. In total, we'll have about 548 grams of dough. Divide the dough into 6 parts, about 91 grams each.

Take a portion of dough and make a ball the size of a golf ball, then crush it until it's a finger thick. Do the same with the rest of the dough. Leave the arepas on a plate while you heat a pan with olive oil over medium temperature. Fry each arepa for 5 minutes on each side. Then let them rest on kitchen paper.

For the filling, wash the squid pieces, dry them well, and then sauté in a pan for 2 minutes with a drizzle of oil and a pinch of salt.

When the arepas are warm, use a knife to cut them, without going right through, and open them to fill. Add a little chive alioli on the base, pieces of sautéed squid on top, followed by a little bit of crispy fried onion.