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LenoreRockchild
Stuffed squid with halloumi in spicy tomato-pepper sauce
Stuffed squid with halloumi in a spicy tomato-pepper sauce
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Ingredients
Directions
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Allow the inks to defrost.
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Slice the garlic. Drain the peppers and cut finely. Heat the oil in a pan and fry the chilli pepper and half the garlic for 30 seconds.
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Add the sherry and cook for 1 min. Add the chopped paprika, tomato frito, smoked paprika, pepper and salt.
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Let the sauce simmer for 15 minutes on low heat. Stir occasionally.
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Meanwhile, make the filling. Grind the cheese, prawns, cumin, the rest of the garlic, the parsley, pepper and possibly salt in the food processor.
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Fill the ink fish tubes with the cheese shrimp mixture. Close the opening with a cocktail stick.
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Put the stuffed squid in the sauce, put the lid on the pan and simmer for 25 minutes. Times regularly.
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Divide the squid and sauce over the deep plates. Garnish with the parsley. Cut the lemon into slices and serve.
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Nutrition
425Calories
Sodium0% DV1.320mg
Fat37% DV24g
Protein76% DV38g
Carbs4% DV13g
Fiber8% DV2g
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