This is a recipe from the now closed Gargantua and Pantagruel restaurant in Barcelona. Famous for its food from the inland province of Lleida, this was one of the few seafood dishes they made. It’s perfect as a bbq dish as you can cook the aubergines while the charcoal is still burning and then cook the stuffed squid on the glowing coals.
This is also the only aubergine recipe that MiMi Aye likes and was made for her the first time I cooked it.
4 cleaned squid
200g raw prawns
3 chopped spring onions
1 dessert spoon of chopped parsley
2 teaspoons of pine nuts
Preheat oven to 200 degrees, rub some oil into the aubergines and then place them in the oven for 20 -25 mins until they are very soft when you stab them with a knife. Take out of the oven, peel and mash to a pulp.
Peel the prawns if they are shell on and chop the squid tentacles. Heat a frying pan with a little oil and add the prawns and chopped tentacles. Stir for a couple of minutes and remove with a slotted spoon when the prawns are pink. Set aside.
Add the spring onions to the pan and then the parsley and pine nuts a couple of minutes later. Keep stirring or shaking the pan to avoid the pine nuts burning and once they are a dark golden colour add the pureed aubergine. Chop the prawns that you previously cooked and once the aubergine mix is hot add the chopped prawns and the squid tentacles. Salt to taste.