Wednesday, 27 November 2013

Filled squid

Hei! I had cooked this dish long time ago, but forgot to write about it.
This dish, brings me a lot of memories. When I remember my grandma (who passed away many years ago) the memory that comes first to my mind is helping her cooking this dish. It was the first time I cooked it, but I hope you like it.
I want to say as well, this dish represents a very typical catalan concept, mar i muntanya (sea and mountain). There are many dishes in the typical catalan recipe book which combine fish and meat, it might seem odd, but some combinations are delicious! Hopefully in the next posts we can post more mar i muntanya recipes!


  • 3 onions
  • 3 tomatoes 
  • laurel
  • 6 medium squid
  • 50g shrimps
  • 1 egg
  • couple dried tomatoes
  • small zucchini 
  • garlic
  • bit of Porto wine
  • olive oil
  • salt 
  • black pepper


Serving for 2.

We have prepared a vegetarian version, in my grandma´s recipe, she used the meat from a llonganisa (this is made with minced meat from pork, a quite fatty part) so you have to change the zucchini and dried tomatoes for minced meat.

In a casserole add a bit of oil and slow cook two and half onions chopped in stripes and couple of sliced garlic till it gets golden. 

Grate the tomatoes and add it to the casserole with onions, add a bit of Porto wine and a laurel leaf.

Chop small the remaining onion and a small zucchini and saute it in a different pan. When ready add the shrimps and the head/arms of the squid and small chopped dried tomatoes.
Boil and egg.
Place in a bowl the content of the pan and the boiled egg. You have to chop really small all the ingredients, go with scissors, is easier and less messy.

Clean the body of the squid with water and then use the chopped ingredients to fill the squid. Use fingers, it is easier, and you have to compress it as to feel quite hard. Close the squid body with toothpick.

After adding the grated tomatoes and the Porto wine in the casserole, cook it slow for 20 min and keeping the heat low, add the filled and closed squid. Cook 15 min, turning the filled squid and it is ready to serve!

Sorry for the quality of the pictures, I took them with the phone.
Mr South

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