2019CephaloposPereira recipe bookSquids
Cocido, Horno, Saltear, Dorar, Hervir
De: Cocina de Abordo
Dificultad Alta
Sin glúten


  • 4 squid
  • 150 gr cowpea * (cooked black beans)
  • 80 gr mushrooms
  • 4 beets
  • 8 carrots
  • 100 gr cauliflower
  • 200 g red beans (cooked red bean)
  • 6 white onions
  • 25 g Hibiscus leaves
  • 2 egg yolks
  • Parsley
  • 1/2 Coriander
  • 30 ml olive oil
  • 15 g butter
  • 10 gr paprika
  • 1 garlic
  • 10 gr of salt
  • 10 gr. pepper
  • 35 ml sweet soy sauce

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Step by step

For the stuffing:

Cut onions, mushrooms and squid tentacles into small cubes and sauté in the frying pan with olive oil for 5 minutes. Reserve.

Deglaze the pan with water and reserve the liquid.

Beat the black beans, salt, pepper, garlic, coriander, parsley and egg yolk until a thick paste is obtained. We fill the bodies of the squid with this paste.

Melt the butter and olive oil in a frying pan and brown the stuffed squid for about 5 minutes. Roast in the oven at 180º C for five more minutes.

For the vegetables:

Boil the cut carrots, beets and cauliflower for 5 minutes. Sauté with the mushrooms and garlic.

For the sauce:

Wash the Hibiscus sheets and cook in deglaze broth and reserve.

Add sweet soy sauce and simmer for 20 minutes. We pass the sauce through a chinois.

For the presentation:

Paint a half-moon with the sauce. Cut the stuffed squid into slices and place them on top. Make a nest of red beans in the middle and place the vegetables next to it. Sprinkle with paprika.

Credits: Alkimia Restaurant // Chef: Youssou Dugassey

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