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Mallorcan Style Surf and Turf

5 from 1 vote
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 146 kcal

Ingredients
 

For the stuffed squid:

  • 3 Pc. Squid tubes
  • 400 g Mixed minced meat
  • 1 Pc. Chopped onion
  • 2 Pc. Garlic cloves chopped
  • 1 Pc. Egg
  • 1 tbsp Breadcrumbs
  • 0,5 bunch Parsely
  • 50 g Raisins
  • 50 g Pine nuts
  • Salt and pepper
  • 6 Pc. Toothpick
  • 4 tbsp Olive oil
  • 2 Pc. Tomatoes
  • 250 ml Dry red wine

For the bean ragout:

  • 250 g Green beans
  • 250 g French beans fresh
  • Salt
  • 2 tbsp Butter
  • 1 Pc. Diced shallot
  • Summer Savory

For the potato cubes:

  • 1,5 kg Potatoes

Instructions
 

For the stuffed squid:

  • Mix the minced meat with half of the onions and garlic, egg, breadcrumbs, parsley, raisins and pine nuts, season the mixture with salt and pepper and pour into the dried squid tubes. Seal the openings of the tubes with toothpicks. Fry the squids in hot oil on all sides. Add the other half of the onions and the garlic with the tomatoes, deglaze with the red wine and simmer gently for about 1 hour. Take out the squid and keep warm. Strain the sauce through a sieve and reheat, reduce or thicken slightly. Season to taste with salt and pepper. Cut the squid tubes into strips approx. 2 cm thick and pour the sauce over them.

For the bean ragout:

  • Clean the beans and briefly blanch them in hot salted water and then drain them. Melt the butter in a pan and sweat the shallot cubes in it, add the beans and toss with them. Season with a little savory to refine.

For the potato cubes:

  • Wash the potatoes, peel them and cut them into cubes (edge ​​length of 1 cm). Then briefly blanch the cubes in boiling salted water and then drain. Then heat the frying fat in the pot at about 170 degrees and add the cubes until they are nice and brown. Salt.

Nutrition

Serving: 100gCalories: 146kcalCarbohydrates: 11.5gProtein: 5gFat: 8.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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