- 4 squid (250g each)
- 400g chanterelle mushrooms
- 2 ripe tomatoes
- 1 small courgette
- 1 leek
- A few garlic cloves and some parsley , pounded together
- 50ml of dry sherry
- Extra virgin olive oil
- Clean the squid, taking care not to stain them with the ink or remove the skin. Coat the body and the tentacles in some olive oil and salt and sear each side on a very hot griddle. They only need 3 minutes in total.
- Sauté separately each of the following in a little oil, seasoned whit salt and pepper; the julienned leek mixed whit the pounded garlic and parsley; the julienned courgette; the finely chopped chanterelle mushrooms; and the finely chopped porcini mushrooms.
- Mix all the sautéed ingredients together and stuff the squid, pushing the stuffing down until is compact. Seal the mouth of the squid whit a toothpick and cut the bodies in half to speed up the cooking process.
- On a wide baking tray that the squid can sit comfortably on without overlapping, place deseeded, grated tomatoes ( lightly fried for 5 minutes ) and season whit salt and pepper. Lay the squid over them, followed by a splash of oil and the dry sherry. Bake in a 190 oven for 5 minutes.
- Place a squid and its tentacles on each plate, spooning over the sauce obtained from the cooking juices, sherry and tomato pulp.
•Remelluri blanc de Ntra. Sra. de Remelluri – D.O.C. Rioja •El Rocallís de Can Ràfols dels Caus – D.O. Penedés