Before starting, the lentils must be soaked in water for at least 2 hours. Then we drain them and put them to cook in a pot with water and a splash of oil for approximately 45 min.
Meanwhile, we peel the onion and garlic, chop and begin to make the sauce in a large frying pan with a little oil. We wash and peel the vegetables (zucchini, aubergine, carrots and bell peppers) and cut them into small cubes. Add the tentacles and wings of the chopped squid to the sauce together with the vegetables. Add white wine and fish stock and let it simmer for about 40 minutes.
Drain the lentils and add them to the sauce. Sauté.
Let it rest for a few minutes. Take the squid and fill them with the lentils and the sauce. Close them with toothpicks.
In a frying pan, brown the stuffed squid. To prevent it from drying out, we cover it with fish broth and let it cook for 20 minutes until the liquid is absorbed.
Use the remaining filling to decorate the plate.
Ingredients
Directions
Before starting, the lentils must be soaked in water for at least 2 hours. Then we drain them and put them to cook in a pot with water and a splash of oil for approximately 45 min.
Meanwhile, we peel the onion and garlic, chop and begin to make the sauce in a large frying pan with a little oil. We wash and peel the vegetables (zucchini, aubergine, carrots and bell peppers) and cut them into small cubes. Add the tentacles and wings of the chopped squid to the sauce together with the vegetables. Add white wine and fish stock and let it simmer for about 40 minutes.
Drain the lentils and add them to the sauce. Sauté.
Let it rest for a few minutes. Take the squid and fill them with the lentils and the sauce. Close them with toothpicks.
In a frying pan, brown the stuffed squid. To prevent it from drying out, we cover it with fish broth and let it cook for 20 minutes until the liquid is absorbed.
Use the remaining filling to decorate the plate.
