Serve 6
1 hour prep time, 1 hour cooking time
Ingredients:
1.1kg squid, preferably XXL or the largest
you can find
Garlic & Parsley Oil:
8g peeled garlic
100ml olive oil
Small bunch of curly parsley
Spicy Rice Filling:
50ml lemon juice
130g peeled garlic
300g Valencia rice (also known as pearl or round rice)
10g table salt
Large pinch of hot crushed chillies
1.4l good fish stock
5g Pimentón de la Vera or any good paprika – plus a little extra for dusting the plate
Sprig of rosemary, finely chopped
Spicy Oil:
3g hot crushed chillies
50ml sunflower oil
50ml olive oil
1 whole star anise
Method:
- Start by making the spicy oil. Add all the ingredients to a small pan over a very low heat and warm for 5 minutes, making sure the oil doesn’t start sizzling. Remove from the heat and leave to infuse
Note: You can make this well in advance of the rest of the dish - To make the parsley and garlic olive oil, roughly chop the parsley and add to a blender along with the remaining ingredients and blend altogether for 5 minutes
- To make the spicy Pimentón rice filling, take a wide pan, pour in the olive oil and add the garlic and rosemary. Cook over a low/medium heat until golden. Add the rice and cook until slightly translucent. Add the Pimentón De la Vera (or paprika) and the stock slowly, as if it was a risotto. Right at the end, add the lemon juice and pour the cooked rice into a couple of flat trays to cool down fast. Try the mixture and add seasoning if needed
- Fill the squid with the already cold rice and press with the help of a mortar (this will give it pressure so that there are no air spaces inside). Close the open part of the squid using a few toothpicks, where the rice has been introduced. Grill the squid, starting with the wings and then turning it over. Cool down the squid. Then, once cold, cut it into slices and leave it ready to be grilled on both sides
- If you managed to source XXL squid, serve one ring per person but if not, a couple of rings will do. Drizzle with a little of the parsley and garlic oil, add a fine dusting of Pimentón De la Vera (or paprika) and finish with spicy oil. Serve immediately with a chilled Estrella Damm
Tip: How to prepare your squid
Prepare the squid for filling by pulling out the body of the squid. Using a sharp knife, cut just below the eyes and discard the innards, keeping the tentacles for eating. Remove the beak from the body and discard, use the tentacles for another dish, or fry up to serve alongside your stuffed squid
IN PARTNERSHIP WITH ESTRELLA DAMM
