So far, several recipes for very popular in Catalonia dishes called mar y montaña (sea and mountain), combining sea ingredients (fish and seafood) with ingredients from land (mainly meat: beef or pork) have appeared on the blog (unfortunately still only in Polish). Today’s recipe, however, should be in a group called mar-montaña-bosque (sea-mountain-forest), because apart from squid as the representative of the marine fauna and beef as a representative of land, contains also forest mushrooms. This dish has very interesting and original taste, which is why I recommend it to all of you who like to experiment with different ingredients.
Ingredients (for 4 medium-sized squids)
4 medium-sized squids
150 g mushrooms (can be dried ones)
150 g minced meat (beef or pork)
1 egg (hard-boiled)
flour to coat the squids
1 cup dry white wine
2 ripe tomatoes
1 garlic clove
10 pine nuts (optional)
freshly ground pepper
First, wash the squids and pull the tentacles from inside the body. Remove the guts, the gladius (a sort of plastic-like quill that is the creature’s internal skeleton) and the ink sacs, if the squids still have ones. Cut off the beaky part of the head just above the tentacles. Cut off the wings and remove the membrane from the body and from the wings. Cut finely the tentacles and the wings – they will be added to the stuffing. Wash the bodies of squids under running water and then dry them with paper towels.
In a skillet or frying pan, heat 3 tablespoons of olive oil. Add finely chopped onion and fry until transparent. Add the meat and fry for a few more minutes, then add cleaned and finely sliced mushrooms. Season with salt and freshly ground pepper. After a few minutes add finely chopped tentacles and wings of the squids. After 2-3 minutes remove from the heat and add finely chopped hard-boiled egg and finely chopped parsley. Season with salt and pepper. Then, put the stuffing into the tubes and ”close” them with wooden toothpicks. Coat them in flour and then shake them to remove any excess of it. Heat couple of tablespoons of olive oil in a skillet and fry the squids until golden brown on each side.
Put the nuts, rusk, almonds and pine nuts in a blender and pulse until finely ground. Heat 3 tablespoons of olive oil in a frying pan. Add chopped onion and garlic. After 3 minutes or so add grated tomatoes. Fry for 3 minutes and then add the wine. After 5 minutes add the ground ingredients. Stir well and add the squids. Pour a little water or fish broth, reduce the heat, cover and cooke for 30-40 minutes, stirring occasionally and adding a little water or fish broth if necessary.