Ingredients to make Chickpeas with Stuffed Baby Squid:
- 400 gr of Chickpeas.
- 12 baby squid.
- 2 onions.
- 2 Carrots.
- 2 tomatoes.
- 2 cloves of garlic.
- 600 ml of Fish Broth.
- 400 ml of White Wine.
- 2 tablespoons of sweet paprika.
- 4 Piquillo Peppers.
- 1 bay leaf.
- Olive oil.
How to make Chickpeas with Stuffed Baby Squid:
1 We are going to start by preparing the chickpeas that we will have soaked 24 hours before. As they take between 70 and 90 minutes to cook, it will give us time to prepare everything else while they are done. We are going to cook them without further ado, in a pot we put the chickpeas, cover with water, add a bay leaf and let it cook over medium heat. We will remove them from the heat when they lack those last 20 minutes of cooking, when they are still hard since they will have to finish cooking along with the rest of the other ingredients. While the chickpeas are done we go with the rest.
2 Chop the piquillo peppers and put them in a bowl. Wash the baby squid well, turning them over. We will put the legs in the bowl together with the piquillo peppers and a little parsley. We mix well the legs, the peppers and the parsley and with the hand, with the help of a spoon, as best you manage, we fill the squid.
3 Once they are filled, we pass them through a very hot frying pan and without oil, on the grill, until they are golden brown, being very careful not to burn them, they brown very quickly. We booked. Do not remove or clean the pan that we will use it again.
4 Let’s go with the sauce. Chop the onions and carrots into small pieces, also chop the garlic and put everything to poach in the pot where we are going to prepare the stew over medium-low heat covered for 15 – 20 minutes. In the pan where we made the squid before, just as we left it, add the white wine and put it over medium heat for about 5 minutes so that it evaporates a little.
5 We already have the chickpeas at the point we want, missing about 15 minutes of cooking. We chop the tomatoes. When the onion is poached, we remove the pot from the heat and add the paprika and stir well so that it does not burn us, we add the chopped tomatoes, the white wine that we had in the frying pan with the baby squid, the well-drained chickpeas (without the water where they were made and without the laurel) and we salted. We stir well
6 We add the baby squid (along with the broth that they leave us in the source or plate where we had them) and the fish broth. We stir carefully and put on medium heat for 20 minutes checking from time to time that it does not burn.
7 After 20 minutes, very warm, you can sink your teeth
