Stuffed squid with iberico pork and saffron rice




For the squid:


For the sauce:

  • 3 red paprika
  • 2 cloves garlic
  • 1 can tomato
  • Salt and pepper
  • Parsley


Roast the paprika in the oven till the skin gets dark and smoky. Take them from the oven, add then to a bag and close it. The smoke inside will help the skin get it loose. After around 10 minutes open the bag and take the skin out and as well the seeds.

Add the paprika to a food processor or a blender. Add the garlic and the tomato, blend till is smooth, add the salt and pepper and parsley and blend it again. Add it to a sauce pan and cook it for 10 min in low/medium heat. Set aside.



Add to a pan olive oil and the diced shallots. When they are smooth add the iberico pork palaio already cut in small pieces. Fry it a little and add the rice. Put the wine and let it cook.

When the wine evaporates and the rind of lemon and cook a little bit more and in the end add the parsley.


Start stuffing the squid with the feeling. Not too much otherwise the squid might burst. Close it with a toothpick.

Prepare a frying pan and add some olive oil. When the olive oil is hot, add the squid and cook it around 3 to 4 minutes to each side (it depends on the size of the squid).

Put the squid in a plate add the sauce and serve it with cous cous or a nice salad.