Karlos Arguiñano’s trick: stuffing squid without wasting anything

Only the skin, beak, feathers and internal organs are removed from the squid.

Thanks to the country’s own Karlos Arguiñano, we dare to create previously unimaginable recipes, such as calamari stuffed with American sauce.Additionally, like Uppers, it is subject to Use the kitchen And teach how to prepare them without wasting anything.In Vamp we find out What’s the trick to stuffed calamari in Arguiñano? While the recipe isn’t easy, the chef turned it into a relatively simple dish.

Squid is one of them Very healthy and filling low fat protein It forces you to chew and gets your metabolism working. They are also rich in phosphorus and potassium, in addition to high amounts of zinc, manganese and iodine. It also works great in the kitchen because it goes with just about everything. It is a versatile food that can be battered and fried with onions, simmered in soups with potatoes, rice or pasta, in dried products such as paella, or even in classic sea and mountain recipes. Used in combination with other proteins.

Perhaps in the world of squid, there is a drawback for those new to the cuisine, because when you do not pay attention to seasoning, cooking time and temperature, they risk becoming chewy, mushy or, on the contrary, very However, there is nothing better than letting yourself be enchanted by Karlos Arguiñano, If you follow their instructions exactly, the calamari will be perfect..

This time we chose your American Stuffed Squid Recipe In it, the chef admits his secret to not wasting anything. The ingredients we provide below are for four people: 16 medium-sized squid, 1 red onion, 1 green pepper, 3 cloves of garlic, 150 ml of tomato paste, 80 ml of white wine, 80 ml of brandy, 250 ml of fish stock, refined 1 tsp cornmeal, 1 chili pepper, salt and extra virgin olive oil. As a container, a pressure cooker is a must to speed up the time.

When you buy squid, your fishmonger may have time to clean them, so some of the work will be done at home.No matter what, they owe Remove skin, beak, feathers and internal organs and discardas tempting as it may be, it can be frozen for other recipes.

back, Their fins, tentacles and frenulum have been severed, wash, season and set aside. The bodies of the squid must be rinsed from the inside out, and for this they must also be turned over until the residue is removed. These tubes will be used to hold the filling.

The technique used by Arguiñano is use The ugliest parts of these (Fins, tentacles and frenulum) as filler This way all parts of the squid are used. No need to cut them into pieces, just place them inside the tube.Another of his tricks is turn body upside down to fill them because so they close themselves Automatically, no need to pierce them with a toothpick to avoid the filling coming out.

How to Make American Squid Sauce

The next step is to prepare the sauce in which the stuffed calamari will be cooked.inside Quick pot Add 4 tablespoons of oil and 3 garlic cloves, peeled and chopped into small pieces, then add the chopped onion and pepper, removing the stems and seeds.After seasoning Stir-fry vegetables over low heat About 10 minutes, then add the chilli and Brandy.in american sauce it was burned Alcohol to enhance the flavor: Pour in a tablespoon of higher-alcohol brandy and light it with a lighter or kitchen lighter. The spoon with the burning sauce was then held close to it, which successfully ignited all the liquid. Once the alcohol evaporates, the flame will go out.

Another step is to add the white wine, tomato paste and fish stock and cook for another 10 minutes. When the sauce is ready, taste for salt, then remove the peppers and combine the vegetables in the same pan. The goal is to make it finer and more uniform. Finally add the squid, close the pan and cook for 5 minutes from the moment the valve rises.when you open it Sauce may not bind All thanks to the juices released by the squid. in this case, Another move from Argignano yes Dilute cornmeal with cold water Cook for a few minutes. The dish is now ready and delicious as a side dish with French fries and white rice.