Stuffed peppers with squid in its own ink

60 min
Type of dish: Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of nuts
Traces of nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Squid 1.0 kg
Garlic, bulb 2.0 ud
Onion 0.25 kg
Green pepper 0.2 kg
Squid ink 0.025 kg
Fumet 0.5 l
Plain flour 0.05 kg
Eggs 1.0 ud
Salmon roe 5.0 g
Brote de brécol 5.0 g
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l

For the stew and black sauce of the squid:

  • Wash the pepper, peel the onion and garlic and cut all the vegetables into julienne to make a sauce.
  • Clean the squid.
  • Stew the squid together with the vegetables.
  • Once cooked, separate the squid from the vegetables.
  • Add squid ink to the stewed vegetables.
  • Leave to cook for a few minutes and add fumet if necessary.
  • Blend and strain to obtain a fine sauce.
  • Season and set aside.

For the stuffed peppers:

  • Chop the squid and bind them with a 110 roux bechamel.
  • Season and leave to cool in a container covered with film to prevent it from drying out.
  • Fry the peppers and cool them in cold water with ice to facilitate the removal of their skin.
  • Cut the peppers to remove the seeds and make them easier to stuff, (keep the stalk).
  • Stuff and set aside.


  • Place the peppers on a tray, cover with aluminium foil and heat in the oven at 180 ºC.
  • Plate up the peppers with the hot sauce.
  • You can decorate the dish with sprouts, shoots, fish roe etc.
Nutritional information (1 portion)
Fiber 8.31 g
Saturates 7.44 g
Monounsaturated fatty acids 15.85 g
Polyunsaturated fatty acids 6.5 g
Cholesterol 383.46 mg
Calcium 317.1 mg
Iron 6.0 mg
Zinc 1.25 mg
Vitamin A 383.49 ug
Vitamin C 233.2 g
Folic acid 165.81 ug
Salt (Sodium) 2842.64 mg
Sugars 18.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.