Stuffed peppers with squid in its own ink

120 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of nuts
Traces of nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Squid 0.3 kg
Garlic, bulb 2.0 ud
Onion 0.15 kg
Green pepper 0.1 kg
Squid ink 0.015 kg
Fumet 0.25 l
Plain flour 0.05 kg
Eggs 1.0 ud
Sakura Mix shoots 0.002 kg
Onion 0.017 kg
Green leek 0.167 ud
Parsley 0.0 g
Fish heads and bones 0.067 kg
Water 0.25 l

For the stew and black sauce of the squid:

  • Wash the pepper, peel the onion and garlic and cut all the vegetables into julienne to make a sauce.
  • Clean the squid.
  • Stew the squid together with the vegetables.
  • Once cooked, separate the squid from the vegetables.
  • Add squid ink to the stewed vegetables.
  • Leave to cook for a few minutes and add fumet if necessary.
  • Blend and strain to obtain a fine sauce.
  • Season and set aside.

For the stuffed peppers:

  • Chop the squid and bind them with a 110 roux bechamel.
  • Season and leave to cool in a container covered with film to prevent it from drying out.
  • Fry the peppers and cool them in cold water with ice to facilitate the removal of their skin.
  • Cut the peppers to remove the seeds and make them easier to stuff, (keep the stalk).
  • Stuff and set aside.


  • Place the peppers on a tray, cover with aluminium foil and heat in the oven at 180 ºC.
  • Plate up the peppers with the hot sauce.
  • You can decorate the dish with sprouts, shoots, fish roe etc.
Nutritional information (1 portion)
Fiber 4.13 g
Saturates 3.84 g
Monounsaturated fatty acids 8.15 g
Polyunsaturated fatty acids 3.34 g
Cholesterol 152.54 mg
Calcium 161.19 mg
Iron 2.69 mg
Zinc 0.73 mg
Vitamin A 182.82 ug
Vitamin C 102.23 g
Folic acid 84.19 ug
Salt (Sodium) 1055.67 mg
Sugars 8.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.