Stuffed Squid with Sweet Olive Oil Tortas Inés Rosales

Stuffed Squid with Sweet Olive Oil Tortas Inés Rosales

4 Squid
1 Red Pepper
1 Green Pepper
3 Cloves Garlic
2 Sweet Olive Oil Tortas Inés Rosales
1 Onion
Extra Virgin Olive Oil
7 Tablespoons White Wine
5 Peppercorns
1 Bay Leaf
4 Tablespoons Water
1.8 OZ Wheat Flour
  1. Stir fry the onion and the garlic with the red and the green pepper, using extra virgin olive oil.
  2. Divide the stir-fry in two parts: one will be used to fill the squid (with chopped squid rings) and the other one for the sauce (to be made with bay leaf and peppercorns). Add salt.
  3. Break the Sweet Olive Oil Tortas Inés Rosales in little pieces and mix them with the stir-fry, which you have set aside to fill the squid.
  4. Fill the raw squid with the stir-fry and close the squid opening with a toothpick.
  5. Cover the stuffed squid completely in wheat flour.
  6. Cook in a pan with olive oil until it’s golden brown.
  7. Remove the squid from the pan and dip it into a pot with a mix of water and the sauce, and cook for 15 minutes. After 15 minutes, taste the mix to check the level of salt, and  poke the stuffed squid with a fork to check if it is tender enough. Remove from heat.
  8. Place the mix in a dish with little pieces of Sweet Olive Oil Tortas Inés Rosales scattered over it.

Delicious!

By "Taberna del Alabardero"