breakfast
33% whipping cream
Stuffed squid with couscous
Ingredients
Squid
80 g
Cooked couscous
80 g
Bell pepper
15 g
Green peas
50 g
Cherry tomatoes
30 g
Olive oil
40 ml
Zucchini
20 g
Parsley
2 g
Sea salt, pepper
to taste
Garlic
1 clove
Vegetable broth
400 ml
Parma ham
20 g
Basil
1 g
Method of preparation
- The couscous needs to be cooked — for this, we’ll need hot vegetable broth (you can use boiling water). For 40 g of dry couscous, we’ll need 100 ml of boiling water. First, season the couscous with salt and pour in the hot liquid (cover and let sit for 5 minutes). Once the couscous is ready, fluff it with a fork until it’s loose and fluffy.
- Take the frozen fresh peas and start cooking them in the vegetable broth with garlic and Parma ham — cook until they’re half-tender, about 15 minutes. Then remove the ham and garlic.
- Peel the squid and blanch it in boiling water until firm.
- Take the prepared couscous and mix in the bell pepper and zucchini.
- Take the squid and begin stuffing it with the couscous (secure the open ends with a toothpick).
- Sauté the stuffed squid in a well-heated skillet on each side until golden brown.
- Next, take the peas, start heating them over the flame, and gradually mash them until they reach a porridge-like consistency (leaving some whole peas intact). Add the cherry tomatoes and season to taste, stirring in cream until the mixture has a creamy consistency.
- Take a flat plate and arrange the green garnish in a small mound right in the center. Remove the toothpicks from the squid and place the squid on top of the garnish, then garnish with chopped parsley and drizzle with oil.
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