Squid stuffed with sobrasada and prawns baked with almond cream
4 small squid10 g. sobrasada8 peeled prawns¼ l. milk4 dessert spoons extra virgin olive oil¼ onion½ bay leaf75 g. Quely Picada with garlic and parsley1 tomato10 g. sliced almonds1 dessert spoon chopped parsley1 dessert spoon sweet paprikaSaltWhite pepperNutmeg16 Quely Crackers4 cocktail sticks
For the decoration
Chopped chives
For the squids
Clean the squid (set the body tubes aside).Cut the heads, the onion and the prawns into small pieces.Gently fry everything together with the bay leaf; add the sobrasada and the nutmeg, and remove from the heat.Stuff the squid with the mixture, secure each tube with a cocktail stick and set aside.Place the squid in a baking dish, season with salt and pepper, and add the paprika, the oil, the milk, the tomato (peeled, seeds removed and diced), the sliced almonds, the parsley, and finally the Quely Picada biscuit crumbs with garlic and parsley.Put the squid into the oven for 20 minutes at 180º C. Remove from the oven and set aside.Pour off the sauce from the squid, blend it and put on one side.
Assembly of the tapa
Arrange the squid in a deep plate, pour the sauce over them and place the Quely Crackers on one side.Finally, decorate with the chopped chives.
