Chickpeas with Stuffed Squid

Name: Chickpeas with Stuffed Squid
Prep time: 190 min
Cook time: 90 min
Yield: 4
Cuisine: Española
Ingredients: 400 grams chickpeas; 12 squid, or squid; 2 onions; 2 carrots; 2 tomatoes; 2 garlic; 600 fish broth; 400 white wine; 2 tablespoons sweet paprika; 4 bell pepper, of Piquillo; 1 tablespoon fresh parsley, chopped; 1 leaf bay; 2 tablespoons olive oil; salt

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Today we will prepare a delicious stew. Some delicious chickpeas accompanied by stuffed squid, a rich sauce, and bread. The contrast of flavors gives the stew a delightful taste.

Reviewed by Editorial Team of Kiwilimón

Published: 11-06-2014

Preparation

1h 40 mins

1h 30 mins

Medium

We will start by preparing the chickpeas that we will have soaked 24 hours beforehand. Since they take between 70 and 90 minutes to cook, we will have time to prepare everything else while they cook. In a pot, add the chickpeas, cover with water, add a bay leaf, and let simmer over medium heat. We will remove them from the heat when there are 20 minutes left of cooking, when they are still a bit firm. Chop the piquillo peppers and place them in a bowl. Clean the squid well by turning them inside out. Mix the tentacles, peppers, and parsley well, and with your hand, using a spoon, start stuffing the squid. Once they are stuffed, we pass them through a hot skillet without oil, grilling them until they are golden brown, being very careful not to burn them as they brown very quickly. Set aside. Chop the onions and carrots into small pieces, also chop the garlic and put everything in the pot where we will prepare the stew over medium heat with a lid for 15 - 20 minutes. In the skillet where we previously cooked the squid, without cleaning it, add the white wine and heat over medium for about 5 minutes to let a little evaporate. Chop the tomatoes. When the onion is sautéed, remove the pot from the heat and add the paprika, stirring well to prevent burning. Add the chopped tomatoes, the white wine that we had in the squid pan, the drained chickpeas, and add salt. Stir well, add the squid (along with the broth left in the dish where we had them) and the fish stock. Stir gently and cook over medium heat for 20 minutes.