Calamares Rellenos - Stuffed Squid
Unilever Food Solutions
Product detail information Calamares Rellenos - Stuffed Squid
Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name
200.00
g
White Mushroom (cut into small dices)
800.00
g
Small Squid (12 whole pcs)
30.00
g
Extra-virgin Olive Oil
40.00
g
Shallots
5.00
g
Cloves Garlic (peeled & minced)
100.00
g
KNORR Pronto (Italian Tomato Sauce)
3.00
g
Parsley Chopped
1.00
Proper
Salt
1.00
Proper
Freshly Ground Black Pepper
ml
Knorr Lobster Sauce
200.00
( ) 50.00
ml
Knorr Gourmet Demi-glace ( )
5.00
g
Margarine
Preparation Directions: 1. Chop white mushrooms into small dices.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
Unilever Food Solutions
Product detail information
2. Reserve 12 whole squids. Finely chop remaining squid bodies.
3. Heat 2 tsp oil in a medium skillet over medium heat.
4. Add shallots and cook until fragrant, about 3 minutes.
5. Add garlic, white mushrooms and cook, stirring, for 5 minutes.
6. Add Knorr Pronto (Italian Tomato) and parsley. Cook, stirring, for 2 minutes more then stir in chopped squid. Cook until squid is firm, about 1 minute, then remove from heat, season with salt and pepper, and set aside to cool.
7. Place the diluted Knorr Lobster Sauce in a small saucepan and bring to a boil over high heat. Add the diluted Knorr Gourmet Demi-glace and reduce by two-thirds, about 10 minutes. Reduce heat to medium-low, stir in butter, season with salt and pepper, and keep warm.
8. Spoon 2–3 tsp squid mixture into each reserved body, pinning closed with a toothpick.
9. Heat 2 tsp oil in a large skillet over medium-high heat.
10. Cook stuffed squid, in batches, turning frequently, until golden, 3–6 minutes.
11. Transfer to a large plate, cover with aluminum foil, and set aside.
Tip: Breadcrumb and deep fry the squid prior to preparation as described in the recipe.
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
Unilever Food Solutions
Product detail information
Page 3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
Product detail information Calamares Rellenos - Stuffed Squid
Yield
4 servings
Ingredients (4 servings) Amount
Measure
Name
200.00
g
White Mushroom (cut into small dices)
800.00
g
Small Squid (12 whole pcs)
30.00
g
Extra-virgin Olive Oil
40.00
g
Shallots
5.00
g
Cloves Garlic (peeled & minced)
100.00
g
KNORR Pronto (Italian Tomato Sauce)
3.00
g
Parsley Chopped
1.00
Proper
Salt
1.00
Proper
Freshly Ground Black Pepper
ml
Knorr Lobster Sauce
200.00
( ) 50.00
ml
Knorr Gourmet Demi-glace ( )
5.00
g
Margarine
Preparation Directions: 1. Chop white mushrooms into small dices.
Page 1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
Unilever Food Solutions
Product detail information
2. Reserve 12 whole squids. Finely chop remaining squid bodies.
3. Heat 2 tsp oil in a medium skillet over medium heat.
4. Add shallots and cook until fragrant, about 3 minutes.
5. Add garlic, white mushrooms and cook, stirring, for 5 minutes.
6. Add Knorr Pronto (Italian Tomato) and parsley. Cook, stirring, for 2 minutes more then stir in chopped squid. Cook until squid is firm, about 1 minute, then remove from heat, season with salt and pepper, and set aside to cool.
7. Place the diluted Knorr Lobster Sauce in a small saucepan and bring to a boil over high heat. Add the diluted Knorr Gourmet Demi-glace and reduce by two-thirds, about 10 minutes. Reduce heat to medium-low, stir in butter, season with salt and pepper, and keep warm.
8. Spoon 2–3 tsp squid mixture into each reserved body, pinning closed with a toothpick.
9. Heat 2 tsp oil in a large skillet over medium-high heat.
10. Cook stuffed squid, in batches, turning frequently, until golden, 3–6 minutes.
11. Transfer to a large plate, cover with aluminum foil, and set aside.
Tip: Breadcrumb and deep fry the squid prior to preparation as described in the recipe.
Page 2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
Unilever Food Solutions
Product detail information
Page 3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
21.05.2017
