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Stuffed calamari in ink by Martín Berasategui

Stuffed calamari in ink by Martín Berasategui

Are you a seafood lover? Then this calamari ink recipe by Martín Berasategui, Spanish chef with 12 Michelin Stars, is for you. Give it a try!

Serves

2

Preparation time

20 minutes

Cooking time

1h 30 minutes

Allergens

Ingredients

  • 20 clean small calamari 
  • 6 chopped spring onions
  • 1 chopped green capsicum
  • 2 cloves of garlic, chopped
  • The tentacles and fins of the calamari
  • La Española Extra Virgin Olive Oil, whether Medium or Mild - your choice
  • 1 splash of white wine
  • 10 tbsp of tomato sauce
  • 1 litre water
  • Calamari ink
  • 1 pinch of brandy
  • Salt

Directions

For the stuffing:


  1. In a pot, heat La Española Pure Olive Oil. Add 2 spring onions, season them with salt and let them poach. 
  2. Separate the tentacles and fins from the calamari and chop them very thin.
  3. Add the chopped tentacles and fins to the pot with the spring onions. Sauté everything for 20 mins (approximately)


For the sauce:


  1. In a different pot, heat more La Española Pure Olive Oil. Add the remaining spring onions, the green capsicum and the garlic. Season the mix and let it cook for 30 mins (approximately).
  2. Once the 30 mins have passed, add the white wine and the tomato sauce. Stir the mix and add the calamari ink, salt and water and let it cook for 15-20 mins (approximately). After that time, blend the sauce with the help of a blender.


For the calamari:


  1. While the sauce is cooking, fill the calamari with the stuffing that you just prepared,  and ‘close’ them with a toothpick. 
  2. Heat a little bit of La Española Pure Olive Oil in a pan and ‘seal’ the calamari (cook them 2-3 mins per side). Every time you seal the calamari, add some brandy over them. 
  3. Add the calamari to your sauce and let both cook at low heat for over 30 mins ( or until tender).
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