There are times when the computer gremlins collude in such a way that makes it difficult if not impossible to do things in good condition.
This entry has "misplaced" or translated by itself a few times and see if you are lucky and now he is more or less as it is.
We let so ... or call them "squid stuffed with mushrooms, prawns and mussels? any event with some very entertaining squid do, maybe a little laborious, but really delicious.
certainly worthwhile.
* 12 medium squid
* 150 gr of peeled prawns
* a can of canned mushrooms
* dried mushrooms
* 10 mussels steamed open (from a previous preparation)
* 2 onions
* 2 garlic
* 1 small red pepper can
* bread crumbs * 3 tablespoons
flour
* a quart of fish stock (of the liquid to open the mussels)
* white wine
* extra virgin olive oil
* salt
Preparation:
First wash and clean squid well, leaving the tube ready to fill, we turn.
removes skin, feathers and everything inside.
fins and tentacles are cut into small pieces.
ink bags are stored in the freezer for another day.
prepare the stuffing in a pan, Lightly poached garlic, one small onion very fine brunoise, then add fins and tentacles of squid, shrimp, peeled and the liquid part of the pot of mushrooms.
We add a handful of chopped dried mushrooms, stir well to coat with the juice of the squid and prawns rested until fully hydrated.
very finely chop, mashed with a fork or even a canned pepper, sliced half of the pot mushrooms, mussels steamed or boiled and mixed everything. We
adding breadcrumbs, preferably the day before, until no liquid and form a paste.
Place the filling in a disposable pastry bag and fill the squid, taking care not to overfill.
closed the mouth with a toothpick.
On a plate put three tablespoons of flour, battered squid and brown them lightly in a pan with a good base oil, remove and reserve.
In same pocha a garlic oil, a large onion cut into julienne, remnants batter of flour, add a dash of white wine or fish stock and then the mussels open fluid well cast.
bring to a boil, turning down the heat and add the squid.
keep cooking over medium heat about half an hour, add the remaining mushrooms in the remaining liquid and leave five minutes later.
salt if necessary.
Serve with white rice.
With this recipe and permission to Javi, participated in the "Healthy Recipes With mushrooms" that organizes your blog La Cocina de Javier , sponsored by iloveaceite .
issssss .... And the winner ....
I've been a winner ...!!!! I can not believe.
The jury Fernando R. Ortega of Iloveaceite and David Garcia of "I helped to cook" have decided that this recipe deserves an award and I'm jumping for joy.
Thanks, thanks, thanks.
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