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Calamares Rellenos (Stuffed Squid)

yield
32 ea
servings
expiration date
3 Days
ADDITIONAL PREP RECIPE
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ingredients
  • Ground Iberico Pork - 2 lbs
  • Squid Tubes 5 inch length - 32 ea (5lb)
  • Fennel seed toasted - 2 tsp
  • Coriander seeds toasted - 2 tsp
  • Smoked Sweet Pimenton - 1 tsp
  • Cumin Seeds toasted- 2 tsp
  • Kosher Salt - 3 tsp
sourcing
PROCEDURE
  1. Gather all ingredients
  2. Toast the fennel seeds, cumin seeds and coriander over medium heat for about 60 seconds or until fragrant and grind to a powder
  3. In a mixing bowl add the ground pork, ground fennel and coriander seed, smoked sweet pimentón and mix until evenly distributed
  4. Fill each squid with 1 ounce of seasoned ground pork.
  5. Portion onto a sheet pan, wrap, label and reserve for service
CRITICAL CONTROL POINT
  • Squid needs to be stuffed with ground pork .25 oz at a time to ensure pork reaches tip of squid
  • There should be about .5 inch left at the opening of the squid. This is to keep the pork from expanding out of the squid while cooking
  • Left over rings of squid can be used for paella
  • Stuffed squids may be frozen after being stuffed
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