Ingredients for 4 people
40 gr Breadcrumbs
40 gr Butter
150 gr Hake or Cod
4 Medium sized Calamari/Squid
160 gr Shelled peas
Dry white wine
Salt and Pepper
Boil the peas in plenty of salted water for twenty minutes. Meanwhile, clean the calamari, taking care to keep the sac whole.
Dice the hake or cod. Brown the garlic in a little oil and butter, then remove it from the pan and add the finely chopped calamari tentacles and diced fish. Cook over a high heat, pour in the white wine and continue to cook over a low heat for a further fifteen minutes.
When the fish and peas are cooked, blend in the mixer to obtain a smooth paste. Place in a bowl, add the eggs, a spoonful of breadcrumbs, season with salt and pepper to taste and mix carefully.
Fill the calamari sacs with the mixture, seal with a toothpick and prick a few times.
Lay the calamari in an oven dish, add a little oil and place in the oven.