Recipe Squid Stuffed with Shrimp

Valentine's Day

The squids, after stuffed with shrimp and octopus, are sautéed and accompanied with mashed sweet potatoes, bimis and baby carrots.


1. Start by cleaning the squid. Reserve the ink and the heads. Peel the shrimp, removing the guts, and reserve the shells and heads.

2. In a pan, cook the octopus in plenty of water for 30 minutes.

3. In a frying pan, sauté a clove of garlic, peeled and chopped, in a spoon of oil. Reserve 2 prawns and add the rest to the oil, cut into cubes. Sauté. Finally, add the onion.

4. When the octopus is cooked, cut it into slices, reserving the tips of the tentacles, and add to the pan.

5. Sprinkle with chopped pennyroyal and salicornia, wrap. Add mill pepper. Fill the squid tube with this preparation and close it with a toothpick.

6. In a frying pan with 1/2 spoon of oil, let the squid, reserved shrimp and squid heads stain. Reserve.

7. In the same frying pan, add the shrimp heads and shells. Sauté well and cool with Brandy and white wine. Pass through a fine dowel and set aside.

8. Bake the sweet potatoes in the oven, preheated to 150 ° C, until tender. Remove its skin and puree it. Skin the baby carrots and cook them al dente with the bimis, in water seasoned with salt.

9. In a frying pan, heat the remaining oil and add some squid ink. Reserve.

10. Serve the squid cut into slices and the tentacles of the octopus with the vegetables and sweet potatoes. Decorate each dish with the reserved shrimp, the squid head, fresh pennyroyal and salicornia. Scratch the dish with the squid ink oil and the shrimp sauce.