Calamares Rellenos Sucre (Stuffed Squid from Sucre)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
10
Difficulty
Medium
Ingredients
1500
gr (1 1/2 kg) medium squid
250
gr white onion, peeled and chopped
4
clove(s) garlic, chopped
1
piece(s) green bell pepper, chopped
1/4
cup(s) tomato paste
1/4
cup(s) heavy cream
1
tsp thyme
2
piece(s) hard-boiled eggs, chopped
2
piece(s) cups of cooked rice
125
gr butter
1/2
piece(s) glass of brandy (or dry sherry)
1
cup(s) milk
1/2
cup(s) breadcrumbs
pinch salt and pepper to taste
Directions
- Clean the squid and leave in boiling water for 5 minutes.
- Prepare a stuffing with the chopped squid tentacles, onion, garlic, bell pepper, rice, eggs and thyme mixed together.
- Sauté in half the butter adding half the tomato paste, a little cream and a little brandy (or sherry); mix everything very well and stuff the squid.
- Place in a mold of just the right size so they stand upright, leaning against each other.
- Prepare a sauce with the remaining butter, tomato paste, cream, milk and brandy.
- Stir and cook on low heat, pour over the squid, sprinkle with breadcrumbs and bake in a preheated oven at 300°, for 15 minutes.
- Camarones [o langostinos] con anís suCre