This recipe comes from the old Head Chef of the Barcelona Restuarant Gargantua i Pantagruel, Victor Ruiz. I went there once when dinosaurs were still wandering about so I cannot tell you what it’s like now or indeed, even if it is open. If it is, you visit and there is an old man wearing a cummerbund opening the door he may actually be a ghost. Please don’t tell him this as he will get the fright of his death.
One of the chefs from Gargantua i Pantagruel once cooked dinner at my house for an all female dinner. She brought some extremely tasteful penis shaped pasta and ‘borrowed’ a phenomenal amount of very expensive wild mushrooms from the restaurant kitchen for the evening. The quality of the mushrooms at dinner was far superior to the quality of the penis. It was probably one of the few occassions that a group of women felt this way with such cheer and relief.
4 cleaned squid
200g raw prawns
3 chopped spring onions
1 dessert spoon of chopped parsley
2 teaspoons of pine nuts
Method: Preheat oven to 200 degrees, rub some oil into the aubergines and then place them in the oven for 20 -25 mins until they are very soft when you stab them with a knife. Take out of the oven, peel and mash to a pulp.
Peel the prawns if they are shell on and chop the squid tentacles. Heat a frying pan with a little oil and add the prawns and chopped tentacles. Stir for a couple of minutes and remove with a slotted spoon when the prawns are pink. Set aside.
Add the spring onions to the pan and then the parsley and pine nuts a couple of minutes later. Keep stirring or shaking the pan to avoid the pine nuts burning and once they are a dark golden colour add the pureed aubergine. Chop the prawns that you previously cooked and once the aubergine mix is hot add the chopped prawns and the squid tentacles. Salt to taste.
Take the pan away from the heat and stuff the squid with the mixture using a spoon. Once stuffed, close the squid over with a couple of cocktail sticks to prevent the mixture from spilling out. Put a clean frying pan on a really high heat and add enough oil to cover the bottom of the pan. Once the oil is so hot it is almost smoking add the squid (two at a time unless it is a really big pan) and fry for 1 minute on each side. Try not to do more than 1m 30s or your squid will be like rubber.
Slice in half on a plate and serve with some squeezed lemon or a simple vinaigrette.
Thanks to Mathilde for organising the evening that this dish was cooked at. Thanks to James for cooking most of it and deveining the prawns (it’s true, people do this) and thanks to