We are going to prepare some Pelayo-style baby squid following Karlos Arguiñano’s recipe. When you ask for squid in the Basque Country, it is assumed that you want squid in its ink, and according to tradition, Teresa, the wife of a Getaria innkeeper named Pelayo, like the tavern they had, tired of always preparing them that way, decided to make them with this peculiar recipe consisting of add green pepper and a lot of onion well poached.
First of all, clean the squid as the DAP experts teach you here, removing the skin, the beak and the feather. Keep the tentacles and the pods or tubes. Reserve them to cook later. Cut the onions into thin julienne strips and sauté them in a large skillet, seasoning to taste. Cook over very low heat, so they don’t brown quickly..
Stir from time to time and let them be well caramelized. It doesn’t matter that they take up a lot at first because then they end up in nothing. When they are almost ready, add the wine and let them continue to be made while it evaporatesstirring until well browned and tender.
If you want to put some boiled potatoes as a garnish, wash them and cook them with their skin on in a pot with water and plenty of salt for 20 minutes, until they are tender. Cut them in half, sprinkle with a little parsley and drizzle with a drizzle of oil. Nevertheless, the original recipe for squid Pelayo style does not have them.
Then, in a casserole, poach the very chopped green pepper. Fill the squid with the chopped fins, the poached pepper and a bit of the poached onion. Season the cuttlefish on the outside and skip them for three or four minutes with a drizzle of oil. Serve the squid Pelayo style on a bed of part of the poached oniondecorate with more onion and the tentacles, and, if you prepare the cooked potatoes like Arguiñano, put them aside as a garnish.
Remember that squid have two cooking points, one of this recipe, which it is enough to cook them in the saucepan (used as a griddle) for three or four minutes. For other recipes, a long cook of more than 40 minutes is necessary to make them tender. In the intermediate time between both cooking points, the baby squids become hard.
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