RECIPES: SOBRASADA AND SPINACH STUFFED SQUID
- 500g (1lb 2oz) small whole squid (frozen or fresh)
- 2 tbsp extra virgin olive oil, plus extra for brushing
- 1 1/2 onions, finely chopped
- 3/4 red pepper, deseeded and finely chopped
- 3 garlic cloves, finely chopped
- 150g sobrasada
- 250g spinach, washed and chopped
- salt and pepper
If you are using frozen squid, place in a bowl of cold water to defrost. Wash the fresh or frozen squid thoroughly, cut off the tentacles and set aside, then remove the hard ‘quill’ and the ink sac from inside the bodies. Remove and discard the heads. Peel away the membranes and skin from the bodies and set aside.
Heat the olive oil in a frying pan over medium heat, add the sobrasada and fry until cooked thru, remove and drain on kitchen roll, set aside, but reserve the fat. Heat 2 tbsp of the fat in the frying pan over medium heat and fry the onions, red pepper and garlic until slightly soft and golden, 3 or 4 minutes. Add the spinach and toss with a pair of tongs, frying for 2 minutes. Add the sobrasda to the vegetables, stir to combine and cook for 2 or 3 minutes to marry the flavors. Season to taste with salt and pepper and remove from heat.
Hold the squid bodies like an ice cream cone, spoon in the stuffing packing them tightly. Close each one with a wooden tooth pick.
Brush the bodies and the reserved tentacles with olive oil, place them in a roasting pan, cover with tin foil and roast at 180 for 15 minutes, until slightly under cooked. Remove foil and brush lightly with olive oil again if dry. Set the pan under a grill or in griddle pan for 3 or 4 minutes, until the squid is golden, turning carefully to grill all sides. Brush and grill the tentacles briefly for color only. Serve with romesco sauce, fried sweet potato chips and sea foam.
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