Calamares rellenos de escalivada con salsa de romesco

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Calamares rellenos de escalivada con salsa de romesco. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Calamares rellenos de escalivada con salsa de romesco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Calamares rellenos de escalivada con salsa de romesco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Calamares rellenos de escalivada con salsa de romesco is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Calamares rellenos de escalivada con salsa de romesco using 12 ingredients and 12 steps. Here is how you cook that.

Me encantan los calamares rellenos! Y me encanta probar nuevos rellenos y salsas para salir de la típica carne picada.

Ingredients and spices that need to be Make ready to make Calamares rellenos de escalivada con salsa de romesco:

1. 8 calamares medianos
2. 2 pimientos rojos
3. 2 cebollas
4. 1 berenjena
5. Fondo de pescado
6. Salsa de romesco
7. 2 tomates
8. 1 cabeza ajos
9. 1 puñado frutos secos
10. 1 .c.s. pulpa de ñora
11. 1 chorrito vinagre
12. 2 rebanadas pan

Steps to make to make Calamares rellenos de escalivada con salsa de romesco

1. Ponemos al horno las cebollas, los pimientos, la berenjena, los tomates y la cabeza de ajos entera.
2. Cuando todo esté asado, por una parte hacemos la escalivada: esperamos que estén tibios y pelamos los pimientos y la berenjena. Junto con la cebolla, lo picamos fino. Salpimentamos al gusto y reservamos en un colador para que se vaya escurriendo.
3. Freímos las rebanadas de pan en una sartén con aceite. Reservamos en papel absorbente.
4. En un vaso de la turmix ponemos los tomates asados, la pulpa de toda la cabeza de ajos, la ñora, el vinagre, los frutos secos, el pan frito, un 1 c.s. de aceite, sal y pimienta y trituramos hasta que quede una pasta espesa. Reservamos.
5. Limpiamos los calamares. Las aletas, tentáculos y el sifón lo guardamos para otras preparaciones.
6. Limpiamos bien los cuerpos, les damos la vuelta y limpiamos de nuevo.
7. Rellenamos con la escalivada bien escurrida y los cerramos con unos palillos.
8. En una sartén amplia, con un chorrito de aceite a fuego medio alto, doramos los calamares por todos los lados. Reservamos en un plato.
9. En esa misma sartén, añadimos casi toda la salsa espesa con un poco de fondo de pescado. Removemos. Tiene que quedar una salsita espesa. Reservsmos un poco de romesco por si es necesario añadir más.
10. Cuando empiece a hervir bajamos el fuego hasta un chup chup suave y añadimos los calamares. Tapamos y dejamos cocer hasta que estén tiernos.
11. Se trata de ir vigilandolos durante la cocción dándoles la vuelta con cuidado y comprobando la salsa, añadiendo más romesco o fondo si fuera necesario.
12. Para emplatar, ponemos en un plato hondo un poco de salsa y encima un calamar quitándole el palillo. Espolvoreamos con cebollino pocado.

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