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- Sobrassada-Stuffed Squid
Sobrassada-Stuffed Squid
A fusion of fresh seafood and local sausage, a staple of Ibiza's winter cuisine
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Fish and Seafood
Not Halal
Not Kosher
Not suitable for vegans
Not suitable for vegetarians
Ibiza
Main ingredients
(for 4 people)
- Olive oil
- 1 vaso de Brandy
- 2 unidad de Squid
- Minced garlic and parsley
- Salt
- Crumbled sobrassada
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 70 min
kcal per portion: 500 kcal
Difficulty:
Sobrassada-stuffed squid is one of the most spectacular and tasty recipes of traditional Ibizan cuisine. Typical of the cold months, especially during the slaughtering season, this dish brings together two worlds: that of the sea, with fresh squid caught on the coast of Ibiza and Formentera, and that of the countryside, with handmade sobrassada sausage from the farmhouses. The result is a juicy, aromatic dish full of character, which is slow-cooked in brandy to bring all the flavours together.
Main ingredients (for 4 people):
1 or 2 squid per person (depending on size)
Crumbled sobrassada
Minced garlic and parsley
1 glass of brandy
Olive oil
Salt
Step-by-step instructions:
Clean and prepare the squid:
Carefully remove the tentacles and fins from the squid. Clean the tubes with cold water and set aside. Finely chop the tentacles.
Prepare the stuffing:
In a bowl, mix the chopped tentacles with a spoonful of garlic and parsley and just enough sobrassada to balance the mixture, with neither ingredient overpowering the other. Season lightly.
Stuff and close:
Stuff each squid with the mixture and close the end with a round toothpick to prevent it from slipping out during cooking.
Cook slowly:
Pour a dash of olive oil into a cooking pot and lay the stuffed squid inside the pot. Add the glass of brandy and cook over a very low heat for about 45 minutes, until the squid are tender and have absorbed all the flavour of the stew.
How to Best Enjoy Sobrassada-Stuffed Squid:
This dish is traditionally served with fried potatoes and peppers or boiled white rice. It's perfect as a main course for a winter meal and is especially wonderful when made with homemade sobrassada from the traditional pig slaughter. You can also add a touch of spice depending on the type of sobrassada used.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Clean and prepare the squid: Carefully remove the tentacles and fins from the squid. Clean the tubes with cold water and set aside. Finely chop the tentacles.
- Prepare the stuffing: In a bowl, mix the chopped tentacles with a spoonful of garlic and parsley and just enough sobrassada to balance the mixture, with neither ingredient overpowering the other. Season lightly.
- Stuff and close: Stuff each squid with the mixture and close the end with a round toothpick to prevent it from slipping out during cooking.
- Cook slowly: Pour a dash of olive oil into a cooking pot and lay the stuffed squid inside the pot. Add the glass of brandy and cook over a very low heat for about 45 minutes, until the squid are tender and have absorbed all the flavour of the stew.
