Chipirones a lo pelayo receta

Chipirones a lo pelayo receta

squid with onions

When the mixture looks almost like a jam, blend it with a blender and set it aside. This is the marmite with which we are going to stuff the baby squids Pelaio style, this is not part of the original recipe, but I love how it looks.

With a little patience we are going to stuff the baby squids with the marmite that we have cooked previously. You have two options little by little with the help of a teaspoon or using a pastry bag, which is a more practical option than the first one. Once stuffed we close them with the help of a toothpick.

squid in sauce

When the mixture looks almost like a jam, blend it with a blender and set it aside. This is the marmite with which we are going to stuff the baby squids Pelaio style, this is not part of the original recipe, but I love how it looks.

With a little patience we are going to stuff the baby squids with the marmite that we have cooked previously. You have two options little by little with the help of a teaspoon or using a pastry bag, which is a more practical option than the first one. Once stuffed we close them with the help of a toothpick.

stuffed squid

The most laborious part of this simple dish is to clean the squid: you have to remove the «feather» that makes the skeleton and pull the head carefully to remove everything inside, separate the arms, tentacles and the tongue-shaped piece (siphon) that is attached to the head, discarding everything else. If you see that the ink is worth it, you can also separate it and freeze it for other preparations such as black rice or for other squids that you make in their ink. Some people do not remove the reddish web that covers them. I did, I also turned them inside out, once empty, to clean them well inside (sometimes they have sand). We left the fins on the body. Once cleaned we reserve them in the refrigerator, along with the arms, tentacles and siphons.

Next, we cut the onion and the peppers into very fine julienne strips and fry them in a casserole with virgin olive oil and a little salt. Initially, for about five minutes, we will put the high heat so that the onion takes a golden color, stirring and being careful not to burn; then we will lower the heat intensity to the minimum and let it cook for an hour and a half or two with the casserole covered.

squid with garlic

The most laborious part of this simple dish is to clean the squid: you have to remove the «feather» that makes the skeleton and pull the head carefully to remove everything inside, separate the arms, tentacles and the tongue-shaped piece (siphon) that is attached to the head, discarding everything else. If you see that the ink is worth it, you can also separate it and freeze it for other preparations such as black rice or for other squids that you make in their ink. Some people do not remove the reddish web that covers them. I did, I also turned them inside out, once empty, to clean them well inside (sometimes they have sand). We left the fins on the body. Once cleaned we reserve them in the refrigerator, along with the arms, tentacles and siphons.

Next, we cut the onion and the peppers into very fine julienne strips and fry them in a casserole with virgin olive oil and a little salt. Initially, for about five minutes, we will put the high heat so that the onion takes a golden color, stirring and being careful not to burn; then we will lower the heat intensity to the minimum and let it cook for an hour and a half or two with the casserole covered.

Chipirones a lo pelayo receta
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