1 person

Stuffed squid and vegetables

With

The Chef
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Prepare a mix with olive-oil, chorizo, garlic, onion and the squid tentacles. Add the breadcrumbs, mix it, add a bit of stock and season with salt. Stuff the squid with this mixture and close it with a toothpick. Fry the squid in olive-oil and set aside.
For the sauce, mix olive-oil, aniseed, bay leaf, hot chilli, garlic and onion.
Season with salt, add the seedless tomato, mix in the white wine, cover and let it simmer. Blend the mixture, bring it back to boil and add the squid, letting them stew slowly in the sauce. Serve the squid with a bit of sauce, garnish with the blanched vegetables, parsley, and Palhíssimas.

Hugo Nascimento

Know the Chef

Ingredients

  • Recheio

  • Chopped squid tentacles to taste
  • 15 g chopped chorizo
  • 10 g chopped garlic
  • 50 g chopped onion
  • 125 g breadcrumbs
  • 0.5 dl fish stock
  • Extra virgin olive-oil to taste
  • Traditional sea salt to taste
  • 400 g peeled tomatoes

  • Molho

  • 15 g slices of garlic
  • 100 g slices of onion
  • 0.5 dl extra virgin olive-oil
  • 1 dl white wine
  • 1 bay leaf
  • 1 star anise
  • 1 hot chilli
  • Traditional sea salt to taste
  • 4 blanched baby carrots
  • 4 blanched and sliced asparagus
  • Parsley leaves to taste

  • Guarnição

  • Palhíssimas to taste