Stewed squid with prawn cream and pilaw style rice

75 min
Type of dish: Shellfish, Rices
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 4 frozen squid 1.75 kg
Garlic, bulb 0.5 ud
Onion 0.35 kg
Carrots 0.05 kg
Tomato 0.1 kg
Langoustine 0.1 kg
Brandy 0.013 l
Creamed corn 0.01 kg
Fumet 0.15 l
Rice pilaf 5.0 ud
Onion 0.01 kg
Green leek 0.1 ud
Parsley 0.0 g
Fish heads and bones 0.04 kg
Water 0.15 l
Elaboration

For this recipe, the following elaborations are needed:

  • Prepare a fumet, for the squid sauce the Pilaw rice.
  • For the garnishing: the pilaw rice.
  • Clean the squid.

To stew the squid:

  • Chop the sliced garlic, the onion into julienne, the carrot into half-moons and the tomato into quarters.
  • Place all the vegetables with a little oil in a pan and add the squid on top, season and cover.
  • Cook over low heat until they are soft. If they are short of liquid add some fumet.
  • Once cooked, separate the squid from the juices and the vegetables.

For the squid sauce:

  • Sauté and flambé the prawns with their shell on, add them to the pan with the vegetables and the juices of the squid.
  • Cover with the fumet, bring to the boil and bind with corn starch dissolved in a little cold fumet. Blend and strain, add salt.
  • Add the sauce to the squid and allow to simmer to unify the flavors, adjust the salt and thickness if necessary.
  • Serve with pilaw rice.
Nutritional information (1 portion)
Fiber 6.55 g
Saturates 0.82 g
Monounsaturated fatty acids 1.95 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 626.26 mg
Calcium 259.74 mg
Iron 4.96 mg
Zinc 1.31 mg
Vitamin A 339.08 ug
Vitamin C 53.54 g
Folic acid 158.0 ug
Salt (Sodium) 423.13 mg
Sugars 14.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.