Stuffed peppers with squid in its own ink

60 min
Type of dish: Shellfish
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Nuts
Nuts
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
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
Elaboration

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.

SET UP

  • 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.