Piquillo peppers stuffed with squid in its own ink and quinoa

Preparation

Rinse the quinoa thoroughly, drain and set aside.

Meanwhile, in a saucepan with a little oil, gently fry the chopped onion and garlic; once softened, add the finely chopped mushrooms, sauté and add the squid, pour in a little sherry, allow the alcohol to evaporate and stir in the quinoa, pour in the vegetable stock and salt, and cook over a medium-low heat for approx. 15 mins.

Add the soy sauce, stir and leave to cool.

Meanwhile, in a saucepan, heat 2 tablespoons of olive oil, add the chopped pepper, sauté, then add a teaspoon of flour, fry for a few seconds and add the vegetable stock; blend and season with salt to taste.

Fill the peppers with the squid and quinoa mixture; when serving, you can reheat them in the oven or microwave and pour the sauce over the top.

Tip: as this dish is a bit labour-intensive, it’s one you can prepare in advance at the weekend.

For the filling, you can use other vegetables, particularly those that have been sitting in the fridge for a while.