Calamares rellenos con albóndigas

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Calamares rellenos con albóndigas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Calamares rellenos con albóndigas is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Calamares rellenos con albóndigas is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Calamares rellenos con albóndigas, 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 con albóndigas 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 con albóndigas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Calamares rellenos con albóndigas estimated approx 2 horas.

To begin with this recipe, we must prepare a few ingredients. You can cook Calamares rellenos con albóndigas using 19 ingredients and 9 steps. Here is how you can achieve it.

Es un plato "mar y montaña" típico de Tossa de Mar, una población costera de Catalunya. A mí me encanta y en casa es uno de nuestros platos favoritos!

Ingredients and spices that need to be Prepare to make Calamares rellenos con albóndigas:

1. 1 puerro
2. Vino rancio (no sustituir por otro!)
3. 500 gr carne picada de vacuno
4. 400 gr carne picada de cerdo
5. 100 gr cansalada
6. 8 calamares medianos
7. 1 diente ajo
8. 2 huevos
9. Sal
10. Pimienta negra molida
11. Aceite
12. 50 gr nata (35% o más de materia grasa)
13. 59 gr almendras molidas
14. 1 carquiñoli o un 12 picatostes
15. 10 g chocolate negro 70%
16. 400 gr fumet
17. 350 gr cebolla de Figueras
18. 150 gr pan de molde si corteza
19. 1 poco leche

Steps to make to make Calamares rellenos con albóndigas

1. Picamos las patas y las aletas de los calamares.
2. En un bol ponemos la carne de vacuno, la de cerdo y las patas y aletas de los calamares picados. Salpimentamos y mezclamos bien.
3. A la mezcla añadimos 2 huevos batidos, el pan previamente mojado en leche y la nata. Mezclamos bien y lo tapamos a piel con papel transparente. Dejamos reposar en la nevera.
4. Picamos la cebolla y la sofreímos muy poco a poco en abundante aceite hasta que esté como confitada, con color oscuro.
5. Le añadimos a la cebolla un buen chorro de vino rancio y dejamos cocer poco a poco hasta evaporarse.
6. Una vez evaporado el vino le añadimos el fumet y una hojs del puerro con un ajo roto en su interior. Dejamos cocer a fuego bajo. Mientras rellenamos los calamares con la mezcla que hemos dejado reposar en la nevera.
7. Una vez rellenos cerramos con un palillo, si le damos la vuelta a la bolsa del calamar para rellenarlo no hará falta palillos.
8. Una vez rellenos los pasamos por harina y los freímos en una sartén. Tenemos que freírlos muy poco (unos 20 segundos por cada lado). Y los añadimos a salsa que hemos hecho con la cebolla, el vino y el fumet. Dejaremos que s ecuezan tapados unos 30 minutos.
9. Hacemos albóndigas con el relleno sobrante y las pasamos por harina pero no las freiremos. Cuando los calamares ya lleven 20 minutos en la salsa añadiremos las albóndigas. Es el momento para corregir la sal.

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