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Recipe of Galician baby squid pie

Galician squid empanada recipe

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Do you want to learn how to prepare a delicious Galician squid pie? On Easyrecipe.top We will tell you how to make it completely homemade so that it is really delicious!

This recipe for Galician empanada, like other typical Galician dishes, such as octopus to feira wave Galician fish soup, are made from the best fish and shellfish of the land that give it that touch of exquisite flavor. For this reason, we recommend that you choose fresh and good quality baby squid.

With that said, let’s get down to business! Write down the ingredients and steps to prepare the Galician squid empanada, you’ll see how delicious!

Ingredients

To make the dough:

  • two eggs
  • 750 gr. Of flour
  • 1 glass of sunflower oil
  • 1 glass of milk
  • 1 pinch of salt

For the filling:

  • 600 gr. squid
  • 2 ink bags squid
  • 1 egg
  • 3 onions
  • 1 tomato mature
  • 100 gr. piquillo peppers
  • 4 tablespoons tomato sauce
  • ½ glass of white wine
  • 1 tablespoon of sweet paprika
  • Olive oil
  • Salt
  • Ground black pepper

Preparation of the Galician pie with squid

  1. The first thing you should prepare is the dough for the empanada. To do this, put the flour in a large bowl, and add the other ingredients. Mix everything well with your hands, making a big ball. Cover it with a cloth, and wait while you make the filling of the empanada.
  2. Wash the squid well under running water and cut them into small pieces. Reserve them.
  3. Peel the onions and cut them into medium pieces. Cover the bottom of a pan with olive oil and sauté the onions with a pinch of salt, until they are well poached.
  4. Then add the squid, a little more salt and ground black pepper. Let them cook over high heat for a few minutes.
  5. Then wash the tomato and cut it into small pieces, and add it to the pan along with the wine and tomato sauce. Let these ingredients cook for a few minutes and then lower the heat and add the paprika and ink. Stir well.
  6. Now raise the heat back to medium, cover the pan and wait 10 minutes, stirring the ingredients from time to time. Check the salt, and reserve.
  7. It is time to assemble the empanada. Put the oven to preheat to 200ºC and divide the dough into two pieces, one a little bigger than the other. Roll out the largest piece on parchment paper, and transfer it to the cookie sheet.
  8. Put the filling of the empanada on this layer, and spread the piquillo peppers cut into pieces on top.
  9. Roll out the other piece of dough, and cover the filling with it. Close the empanada with the remaining edges of the bottom layer, pressing with your fingers. Make a hole in the center of the patty, and paint the surface with a beaten egg.
  10. Put the tray in the oven and wait half an hour. If you see that the surface of the pie is already well toasted, you can turn off the oven and set aside this delicious pie. You will see how rich you have been! Very good profit!

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GALICIAN EMPANADA RECIPE | EMPANADA GALLEGA | Step by Step | Chef James Makinson

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