nut-squid-guaiqueri

Delicious original recipe of Nueva Esparta state, based on squid stuffed with “chucho” (fish) stew. This exquisite fusion delights palates by the intense flavor of the fish with the softness of Gouda cheese. A dish that can be served with any dish like rice and chopped or mashed potatoes.

Ingredients

squid 10 medium fresh Squid
chucho-en 3 tazas cups Chucho stew (may be leftover from the chucho pie)
gouda-cheese 50 grams of Gouda Cheese cut into cubes
onion ½ Onion cut into brunoise
bell-pepper ½ Bell Pepper finely cut
garlic 2 large, crushed Garlic cloves
sweet-pepper 5 Sweet Peppers cut into julienne
white-wine ½ cup White Wine
clams 2 tablespoons Clam cream
vegetable-oil 1 tablespoon Annatto Oil
cilantro-en 1 sprig of Cilantro finely cut
black-pepper Pepper
salt Salt

Utensils

Knife
Cutting board
Sticks
Frying pan
Spoon

Preparation

  1. Clean the squid and remove the skin.

  2. Fill the squid with the fish stew and Gouda cheese, using a spoon.

  3. Seal the opening of the squid with a toothpick to keep the stew from falling out.

  4. Heat the annatto oil in a skillet and sauté the garlic, sweet peppers, bell peppers and onion until wilted.

  5. Add the squid when the sauté starts to release its scent and simmer.

  6. Add the wine and the clam cream when half cooked, add salt and pepper and finish cooking for 15 minutes.

  7. Serve the squid sprinkled with cilantro and plated with any garnish of your choice.