Peix Nostrum squid stuffed with sobrasada

Ingredients

• 3 squid
• 1 tablespoon of olive oil
• 2 cloves of garlic
• 2 spoonfuls of sobrasada
• 1 spoonful of pine nuts

Instructions for preparation

Back in 2019, Sant Carles celebrated a special Fiesta del Calamar, an event organised by Peix Nostrum to pay tribute to one of the tastiest Ibizan products the sea has to offer at this time of year. So, @puredepalabras presented one of the recipes that best fuses the sea and the land of Ibiza. SQUID STUFFED WITH SOBRASADA.

1First clean three squid, separate the tentacles and put aside the body. Ask the fishmonger to clean the squid

2 In a frying pan, brown over low heat a tablespoon of olive oil with two cloves of garlic and a teaspoon of fresh parsley. When the garlic is golden brown, add the tentacles, season with salt and pepper and cook for two minutes.

3In a bowl, mix two spoonfuls of sobrasada, a spoonful of pine nuts and the sautéed squid tentacles.

4Stuff the squid body with the mixture of sobrasada, tentacles and pine nuts. It is important that the squid is not completely stuffed, or the stuffing will fall out of the squid. Another option is to use kebab sticks to close up the squid so that the stuffing does not fall out

5Heat a frying pan or grill with a tablespoon of olive oil. Grill the stuffed squid on both sides. Garnish with Maldon sea salt and serve immediately..

What if there is leftover stuffing?

If there is leftover stuffing, serve it with toast, fill empanadas or simply freeze it to use at another time, for example in a stir-fry.

Chef’s Notes

Squid is a great source of protein with very few calories.
The squid season begins at the end of the summer.
Local product: The Consell d’Eivissa promotes the production and consumption of local fish through Ibiza Sabors and the brand Peix Nostrum.