Stuffed baby squid with onions

I'm not going to lie to you. Today I don't bring a quick recipe. That said, it's not a difficult recipe, but it is a bit time-consuming. Of course it's also absolutely delicious, and as soon as you try the first bite of these stuffed squid with onions, you forget all the time you may have spent preparing them and you only remember how delicious they are, I promise!

One of the more time-consuming parts of the recipe is cleaning the squid, which if you haven't done before, I explain how to do it in the recipe; but if at your fishmonger they give them to you cleaned, trust me... Take advantage!! That way you'll already have half the recipe solved.

I also recommend that the squid be fairly large, because if they are very small, you could spend ages cleaning and stuffing them. Also, when it comes to stuffing them I find it very practical to use a piping bag, since it works much faster. But many people prefer to do it with a teaspoon, so you can do it however you prefer.

And what can I tell you about the new Emile Henry ceramic casserole? Well, that it's wonderful and I'm totally in love!! You might think I'm not objective and love blinds me, but I really think it has a beautiful color and it's so elegant that you can take it straight from the stove to the table.

And the best thing, do you know what it is? Well, if you have an induction hob, now you can also enjoy this beauty since they are induction compatible. So, is it something to be in love with or not?

Cocotte cerámica Delight Emile Henry, platos de porcelana Caractère Revol, cuchillos de acero inoxidable Opinel and stainless steel spoon De Buyer

Ingredients

• 1 Kg of squid
• 400 g of peeled prawns
• 2 large onions
• 2 tomatoes
• 2 garlic cloves
• 1 tablespoon of flour
• ½ small glass of white wine
• Salt
• Olive oil

Preparation

How to clean squid step by step*

*If you have the chance to ask the fishmonger to deliver them cleaned, you'll save this step, which is the most tedious.

1. First we separate the head from the bag (the body). When removing the head the guts will come out with it. We also remove the quill, that strip that looks like plastic, and any remains that didn't come out with the head.
2. We keep the head and discard the rest (guts, quill, etc.)
3. We cut the tentacles above the eyes and remove the beak, a little ball that we'll find in the center of the tentacles.
4. We wash the tentacles well, which we'll reserve, and discard the rest.
5. We continue cleaning the body. We remove the skin that covers it by gently pulling it off, as well as any remains that may have stayed inside.
6. We also cut the fins from the lower part and set them aside.
7. To make sure the inside is perfectly clean, I personally prefer to turn the squid body inside out, leaving the inside on the outside. To avoid breaking the squid, the best is to push with your finger from the lower end of the body (the part opposite the head). We wash well under the tap and turn it back.

To prepare the filling

1. In a frying pan or skillet, we put a couple of tablespoons of olive oil and heat over low heat.
2. Next, and using a good knife, we cut 1 onion into very small dice (brunoise). We add the onion to the pan with a pinch of salt and sweat it over low heat for at least 10 minutes, until tender.
3. When the onion is ready we increase the heat and add to the pan 1 garlic clove very finely chopped.
4. We let it brown for a minute, taking care not to burn it, and add the prawns and the tentacles and fins of the squid to the pan, all finely chopped into small pieces.
5. We brown for a couple of minutes and add 1 grated.
6. tomato. We cook over medium heat until the water evaporates and we obtain a thick texture.
7. We let it cool (enough so that we can handle it without burning ourselves).

How to prepare the stuffed squid

1. Once the filling is warm, we put it into a piping bag, with a large smooth nozzle and start filling the squid and closing them with a toothpick. It's important not to overfill them, because during cooking the squid shrinks and if very full, it could burst.
2. Once we have the stuffed squid, we set them aside.
3. Next we put the Emile Henry casserole on the heat with a couple of tablespoons of olive oil and heat over low heat.
4. Cut the remaining onion into small dice, add it to the casserole with a pinch of salt, and gently sweat it over low heat for at least 10 minutes, until tender.
5. When the onion is ready, turn up the heat and add 1 finely chopped garlic clove to the casserole.
6. We let it brown for a minute and add the tablespoon of flour, stirring so it fries well and we remove the raw flour taste.
7. Next, add the baby squid to the casserole and brown them for one minute, stirring gently.
8. We then add 1 grated tomato and the small glass of white wine.
9. Keep the casserole over medium heat while the alcohol evaporates, then lower the heat, cover the casserole, and cook gently for about 20 minutes, until the baby squid are tender (if they are large they will need a bit more time, around 30 minutes).
10. After this time, uncover the casserole and let it come to a boil so the sauce thickens.
11. We serve the squid very hot, accompanied, if we want, by white rice or fried potatoes.

Platos de porcelana Caractère Revol Cocotte cerámica Delight Emile Henry, cuchillos de acero inoxidable Opinel and stainless steel spoon De Buyer

Notes

• Although in the recipe I indicated that we make the sofrito for the filling and for the squid sauce separately, since it's the same sofrito, we can do it all at once and then divide it between the two preparations.
• The tablespoon of flour that we add to the squid sauce is to thicken the sauce, but it's totally optional if we prefer a lighter sauce.

You see it's not a complicated recipe, just a bit time-consuming, but you'll see that when you dip the first half kilo of bread in the sauce, you forget everything, and you only remain with how delicious the sauce is, and the squid, and the filling, and the bread, and......

Cocotte cerámica Delight Emile Henry, platos de porcelana Caractère Revol, cuchillos de acero inoxidable Opinel and stainless steel spoon De Buyer