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
10 medium fresh Squid | 3 tazas cups Chucho stew (may be leftover from the chucho pie) |
50 grams of Gouda Cheese cut into cubes | |
½ Onion cut into brunoise | |
½ Bell Pepper finely cut | |
2 large, crushed Garlic cloves | |
5 Sweet Peppers cut into julienne | |
½ cup White Wine | |
2 tablespoons Clam cream | |
1 tablespoon Annatto Oil | |
1 sprig of Cilantro finely cut | |
Pepper | |
Salt |
Utensils
Knife |
Cutting board |
Sticks |
Frying pan |
Spoon |
Preparation
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Clean the squid and remove the skin.
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Fill the squid with the fish stew and Gouda cheese, using a spoon.
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Seal the opening of the squid with a toothpick to keep the stew from falling out.
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Heat the annatto oil in a skillet and sauté the garlic, sweet peppers, bell peppers and onion until wilted.
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Add the squid when the sauté starts to release its scent and simmer.
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Add the wine and the clam cream when half cooked, add salt and pepper and finish cooking for 15 minutes.
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Serve the squid sprinkled with cilantro and plated with any garnish of your choice.