Fresh Stuffed Calamari with cured pancetta, rice, onion, garlic and bell pepper in a wine-paprika tomato sauce for an ultimate Surf and Turf dinner!
Catalan gastronomy has a ton of “Surf N Turf” dishes. For example, meatballs with squids, chicken and crayfish, mar y montaña paella, etc. They call it: Mar y Montaña, which translates to sea and mountain. The Catalan surf and turf inspire this recipe, although instead of traditional ground meat, I’ve used a stuffing of rice, cured pancetta, onion, garlic and bell pepper dice.
The Sauce
The sauce is an easy traditional one of fried tomato paste, garlic and paprika with a touch of white wine (or water) and a few leaves of parsley for the final touch. This recipe is my twist on the Catalan Surf and Turf; it’s not a traditional dish but similar in taste.
A Catalan Tradition
Thanks to their geographical situation, the Catalans are the kings at mixing up sea products and land ones. The first “Mar y Montaña” style meal I’ve ever tried in Catalonia was the Albondigas con sepia, meatballs with cuttlefish. Initially, it was an odd combination for me, but I understood why those dishes were so popular in Catalonia once the first bite was in. They are fantastic!
I know many skeptics are out there, and it’s okay; surf and turf isn’t for everyone, but before you say “no” for eternity. I highly suggest you try any great Catalan dish, and if you are still not convinced, you’ll be able to surrender… I think Catalans make those combos of proteins as no one else does!
Other Catalan Dishes
- EGGPLANT, PEPPER AND GOAT CHEESE COCA (CATALAN PIZZA)
- PAN CON TOMATE – PA AMB TOMAQUET
- RABBIT WITH CHOCOLATE SAUCE
Mar y Montaña Stuffed Calamari
Ingredients
- 6 fresh medium calamari
- 100 g cooked rice
- 60 g cured pancetta
- 1/2 onion (finely chopped)
- 1/4 red bell pepper (diced)
- 2 garlic cloves (finely chopped)
- salt and pepper
Tomato Sauce
- 100 g tomato paste
- 75 ml white wine (or water)
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 garlic clove (finely chopped)
- salt and pepper
Instructions
- Start by cleaning up the calamaris (check this video for more details).
- Cook the rice in water or use leftover rice.
- Cut all the ingredients for the filling.
- In a small pan, soften the onions for 5 minutes in some olive oil at medium-high heat.
- Add the garlic, pancetta, pepper, salt and pepper and mix it with the rice.
- Stuff the squids pushing down gently to fill the whole pocket, and close the end with a wooden toothpick.
- Mix all the sauce ingredients at the bottom of an ovenproof pot.
- Add the stuffed calamari over the tomato sauce and top with olive oil and salt.
- Cook at 180°C (350F) for 25 minutes until the calamari turns golden.
- Serve with a few freshly cut parsley leaves.
7 Comments
Trust me when I say that I’m not at all skeptical about these surf and turf variations. In fact, I think they’re brilliant. You’ve definitely gotten me a heck of a lot more curious about Catalan cooking in general, and all of these wonderful ocean-and-mountain recipes specifically. This also reminds me that I need to cook with squid more often – I love it so much, and it’s generally quite affordable! And I must say, that basic tomato sauce sounds pretty versatile too. I think that’d probably work with all kinds of recipes. Fantastic food, as always!
Thanks!
These look awesome! I had the chance of working with fresh squid while doing an internship at Gio in Halifax, NS. Slippery little buggers to clean, and annoying if you miss the spine! That said, I am enjoying the Spanish dishes you creating here! The land & sea combos are genious and like you said, make total sense if you really think about the location, and ingredients actually involved!.
One of my absolute favourite dishes is gumbo. I love the combination of sausage and seafood. It’s incredible. Stuffed squid with panchetta? Now that’s a dish I can get behind. These look seriously delicious!
thanks!
Very interesting your pallet is inspired. Look forward to your creations.
Thanks!