Stuffed Chipirones (Baby Squid) with Wild Rice

To make this tasty dish, first cook the wild rice in water and salt. Meanwhile, clean the chipirones (baby squid), and set aside the legs and fins to cut them finely as they will form part of the squid stuffing. 

Stir-fry an onion and two cloves of garlic and when they are golden brown, add the pieces of squid legs and fins and some chopped prawns. When this sauce is ready, stuff the squid with it and fry them in a frying pan with the oil from the sauce. Now add a glass of fish stock and another glass of manzanilla wine. When the liquid has reduced, it is ready to serve.

Serve with a rice mould and several baby squid, sprinkling everything with the sauce and a few grains of pink pepper.

Stuffed Baby Squid with Wild Rice


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