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- Sa Padrina’s Seafood-stuffed Squid: A Taste of the Sea
Sa Padrina’s Seafood-stuffed Squid: A Taste of the Sea
A traditional Mallorcan recipe featuring fresh seafood, aromatic herbs and a rich, flavoursome sauce.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Fish and Seafood
Not suitable for vegans
Not Kosher
Not Halal
Contains nuts
Mallorca
Main ingredients
(for 4 people)
- 0.5 dl. de Brandy
- 1 kg. de Squid
- 1 l. de Fish stock
- 500 gr. de Onion
- 2 manojo de Spring onions
- 200 gr. de Prawns
- 1.5 gr. de Mint
- 2 unidad de Chicken egg
- 1.5 gr. de Marjoram
- 200 gr. de Raisins
- 20 gr. de Pine nuts
- 250 gr. de Monkfish
- 250 gr. de Tomato
- 1 vaso de White wine
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 90 min
kcal per portion: 500 kcal
Difficulty:
Sa Padrina’s seafood-stuffed squid is a recipe that combines the richness of Mediterranean ingredients with a touch of homemade creativity. This dish, with roots in Balearic cuisine, uses fresh squid stuffed with prawns and monkfish, flavoured with fresh herbs and served with a fish sauce to really bring out the taste of the sea. Perfect for any special occasion or just to enjoy a seafood dinner with the family, this dish is a one-of-a-kind culinary experience.
Main ingredients:
For the filling:
1 kg squid
200 g peeled prawns
250 g clean monkfish
1 bunch of spring onions
300 g white onion
20 g raisins
20 g pine nuts
2 eggs
50 ml brandy
3 g of mint and marjoram
For the sauce:
1 bunch of spring onions
200 g white onion
1 glass of white wine
250 g fresh tomato
1 litre fish stock
Instructions:
Clean each squid thoroughly and turn them over. Separate and set aside the heads and fins.
Peel and finely chop the white onion and spring onions. Chop the fins and heads of the squid together with the prawns and monkfish, removing skin and bones.
Combine this mixture with the eggs, onion, chopped herbs, raisins and brandy.
Fill the squid with the resulting mixture using a piping bag and close with toothpicks.
Lightly dredge the squid in flour and fry in oil until golden brown. Set aside.
In the same oil (after straining), sauté the white onion and spring onions for the sauce. Cook over a medium heat without browning.
Add the white wine and let it reduce. Add the tomato and cook for 20 minutes on a low heat.
Stir in the fish stock and add the squid that was set aside. Cook until tender.
How to Best Enjoy Seafood-stuffed Squid:
This dish is ideal in the warmer months, when seafood is at its best. Serving with a glass of white wine is recommended to bring out the flavours of the stuffing and sauce.
Chef's Tips:
If there is any leftover stuffing, it can be added to the sauce when the fish stock is added, which will help to bind the sauce and give it a deeper flavour.
The squid should be cooked on a low heat to keep it tender and stop it from going hard.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Clean each squid thoroughly and turn them over. Separate and set aside the heads and fins.
- Peel and finely chop the white onion and spring onions. Chop the fins and heads of the squid together with the prawns and monkfish, removing skin and bones.
- Combine this mixture with the eggs, onion, chopped herbs, raisins and brandy.
- Fill the squid with the resulting mixture using a piping bag and close with toothpicks.
- Lightly dredge the squid in flour and fry in oil until golden brown. Set aside.
- In the same oil (after straining), sauté the white onion and spring onions for the sauce. Cook over a medium heat without browning.
- Add the white wine and let it reduce. Add the tomato and cook for 20 minutes on a low heat.
- Stir in the fish stock and add the squid that was set aside. Cook until tender.
