Squids Stuffed with seafood, cheese d herbs and gazpacho peas

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  • Squid large and clean: 4
  • The core of shrimp: 150 g
  • The core of mussel: 100 g
  • The core of cockles: 100 g
  • Purple onion, minced 1
  • Salt, pepper: taste.
  • Chopped coriander: taste.
  • Olive oil: taste.
  • The curry paste: 1 level tablespoon
  • Rum: 50 ml
  • Cheese d fine herbs: 200 g
  • Gazpacho


For squid: Saute in olive oil with onions and sauté the fruits of the sea. Add the curry paste and get involved in the fruits. Jjunte the rum and let reduce. Finally add the chopped coriander and mix. Remove from the heat. Cook in boiling water squid for 1 minute and a half. Drain in a colander. Fill the squid with the prepared earlier and close with a toothpick. Sauté in olive oil squid on all sides. Book.

For the gazpacho: Cook the peas in boiling water for 15 to 20 minutes. Margulhe the peas in very cold water. Remove and place in a blender. Add the remaining ingredients in the blender, and blend. Pass the gazpacho by a colander. Should be velvety. If necessary add a little cold water. Grind the spices.

To serve: in A bowl of soup place in the centre the cheese of fine herbs and over the whole body, or with a cross-sectional. Drizzle carefully the sides of the dish with the gazpacho. Garnish with chopped hazelnuts and cherry tomatoes. Serve immediately.

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