STUFFED SQUID WITH JAMON
Stuffed squids are very popular in Spain. If you are a seafood and Jamon lover, you will enjoy this recipe! Plus we also share a few tips on how to prepare the squid for cooking.
Cooking a squid can be tricky. There is no chef in the world who has not turned this great ingredient into a rubbery disaster at least once in his life. And yet it's much easier than you think. Fry on a hot pan for one minute from both sides or simmer for at least 35 min. Anything in between ends in a disaster.
600g smaller squid (4-6 pcs)
100g jamon serrano
2 cloves of garlic
1 glass of dry white wine
1 tablespoon of breadcrumbs
salt pepper to taste
- Detach the head with the tentacles and guts from the bell-shaped body by gently pulling.
- Cut off the tentacles just above the eyes and discard the rest. Keep the tentacles for the stuffing.
- Remove the transparent bone from inside the bell and rinse the inside with cold water. Make sure you remove all of the bone.
- Remove the layer of the speckled skin from the bell-shaped body to leave only the white bladder with wings. It is quite easy and although rubber gloves are recommended, you will do well without them.
- Cut the tentacles into the smallest possible pieces.
- Chop one onion, garlic, parsley leaves, breadcrumbs and jamon into fine pieces, and mix all together.
- Add salt and pepper, and sprinkle with a teaspoon of wine.
- Stuff each squid with some of the mixture. Close the open end with one toothpick.
- Use a deep frying pan that allows us to fry all stuffed squid in one go.
- Heat up some olive oil and add one chopped onion.
- Brown the onion on medium heat, add the squids and fry them on both sides.
- Add some chopped parsley leaves, and pour in some wine then bake in a pot on low heat, occasionally turning according to squid size for at least 30 minutes. If the wine evaporates during baking, add a little water.
- Serve either a whole squid (without a toothpick) or cut in half/ rings. To finish off, pour some of the sauce over the squid and enjoy!