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Brussels Sprouts with Smoked Bacon

Brussels sprouts — you either love them or you don't. If you've never tried them before, maybe this recipe will help you discover what you've been missing. It's a wonderfully nutritious dish that comes together quickly.   Ingredients (serves 4) 12 Brussels sprouts. 100g smoked bacon. 4 garlic cloves. Salt and olive oil. Preparation Boil the Brussels sprouts in salted water until tender, then drain and set them aside. In a pan with hot oil, fry the chopped garlic and diced bacon. Once the bacon is cooked through, add the Brussels sprouts and let everything mingle together so the flavors can marry. Serve hot.

Stuffed Squid with Shrimp and Mushrooms


I've paired these squid with fried long-grain rice. It makes a beautiful summer dish that everyone at the table will love!


Ingredients

for 6 people
  • 12 medium squid.
  • 300g peeled shrimp.
  • 50g toasted almonds.
  • 250g fresh mushrooms.
  • 200g leek (white part only).
  • 2 cloves garlic, unpeeled.
  • 2 whole eggs.
  • salt.
  • extra virgin olive oil.

for the sauce:

  • 1 clove garlic.
  • 500g ripe tomatoes, peeled and crushed or grated.
  • 1 tsp sugar.
  • 1 tbsp flour.
  • 250ml fish stock.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the rice:

  • 400g long-grain rice (Basmati).
  • 2 spring onions.
  • chopped parsley.
  • salt.
  • extra virgin olive oil.

Preparation

Boil the rice following the package instructions. Once it's cooked, rinse it under cold water and drain well.
Fry the chopped spring onions, then toss in the chopped parsley and the well-drained rice. Cook for 3 minutes, stirring constantly so nothing sticks. Set aside.
Clean the squid and turn the bodies inside out. This little trick means you won't need toothpicks to seal them — the filling stays put during cooking.
Chop the peeled shrimp, cleaned mushrooms, and the squid tentacles and fins into small pieces...
Heat a wok or deep skillet with 3 tablespoons of oil until it's nice and hot, then brown the two unpeeled garlic cloves. Remove them, peel, and make a paste by grinding them together with the toasted almonds. Set this aside.
In that same oil, fry the squid tentacles and fins. Add a pinch of salt, toss in the mushrooms, and keep cooking for another 2 minutes. Just before you take it off the heat, add the shrimp and cook everything together for 1 minute.
Transfer everything to a plate, and in the same oil (add a splash more if needed), sauté the finely chopped leek. When it's soft and fragrant, stir in the garlic-almond paste, the reserved seafood, and the lightly beaten eggs. Keep stirring until the eggs are cooked through.
Set this filling aside and let it cool completely before stuffing the squid...
Once the filling has cooled down, stuff the squid bodies...
and brown them in a hot pan with plenty of oil. Set aside...
To make the tomato sauce: Sauté the peeled and finely chopped garlic until it starts to turn golden, then add the grated tomato along with 1 teaspoon of sugar. Let it cook down until it thickens and the water evaporates. Season with salt and pepper, then stir in the tablespoon of flour dissolved in the fish stock.
Nestle the stuffed squid into the sauce and let everything simmer together over low heat with the pot covered for 30 minutes.
Serve the squid with the sauce spooned over, alongside the rice.

Enjoy!
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