Pie of tuna, squid and piquillo

13 MAY 2019

Ingredients (4 pax)

Onion (1 pc) Piquillo peppers (220 gr) Canned tuna (100 gr) Baby squid (100 gr fillings) Fried tomato (350 gr) Extra virgin olive oil Salt Black pepper Flour (600 gr) Beer (330 ml) Sweet paprika (2 teaspoons) Salt (1 teaspoon) Start preparing the dough for our empanada, and for this, put in a large bowl the flour, beer, olive oil, paprika and salt. Knead with your hands until you obtain a homogeneous and elastic consistency. Cover the bowl and let ferment a couple of hours. Now prepare the filling. Chop the onion in small cubes and, in a pan with olive oil, sauté it. Season and cook over medium heat until well poached. Add the piquillo peppers cut into pieces and the fried tomato. Cook for 10 minutes. Stir in the tuna and baby squid and sauté for two to three minutes. Let rest a little while and use to stretch the dough. Take our dough from the bowl, already fermented, and divide it into two equal parts. Flour the surface where you are going to work it. Stretch the two portions leaving them the same size. Place one half on a cookie sheet, which you covered with parchment paper. On this stretched half, place the filling, distributing it evenly over the entire surface. Cover with the other half of dough and close the edges well, making a few folds inwards. Make a small hole in the middle of the pie for easy cooking. Preheat the oven to 180 degrees, put the empanada and bake about 45 minutes, or until you see that it has been golden brown.

Ingredients (4 pers) Onion (1 pc) Piquillo peppers (220 gr) Canned tuna (100 gr) Baby squid (100 gr fillings) Fried tomato (350 gr) Extra virgin olive oil Salt Black pepper Flour (600 gr) Beer (330 ml) Extra virgin olive oil (120 ml) Sweet paprika (2 teaspoons) Salt (1 teaspoon) Start preparing the dough for our empanada, and for this, put in a large bowl the flour, beer, olive oil, paprika and salt. Knead with your hands until you obtain a homogeneous and elastic consistency. Cover the bowl and let ferment a couple of hours. Now prepare the filling. Chop the onion in small cubes and, in a pan with olive oil, sauté it. Season and cook over medium heat until well poached. Add the piquillo peppers cut into pieces and the fried tomato. Cook for 10 minutes. Stir in the tuna and baby squid and sauté for two to three minutes. Let rest a little while and use to stretch the dough. Take our dough from the bowl, already fermented, and divide it into two equal parts. Flour the surface where you are going to work it. Stretch the two portions leaving them the same size. Place one half on a cookie sheet, which you covered with parchment paper. On this stretched half, place the filling, distributing it evenly over the entire surface. Cover with the other half of dough and close the edges well, making a few folds inwards. Make a small hole in the middle of the pie for easy cooking. Preheat the oven to 180 degrees, put the empanada and bake about 45 minutes, or until you see that it has been golden brown.