ink sauce
- 8 onion brunoise
- ½ bag padron pepper in brunoise
- 1 Red pepper in chopped brunoise
- 300 ml Taxakoli wine
- Squid ink and skins
- 2lt bisque
- Salt and pepper to taste
- Bay leaves 2 each
- Arbequina olive
Stuffed Squid with Prawns, Girolles and Ink Sauce
Nieves Barragán Mohacho
9th March 2026
Stuffed Squid with Prawns, Girolles and Ink Sauce
60 min
Nieves Barragán, the acclaimed Spanish chef behind Sabor and Legado in London, shares her recipe for prawns and girolle stuffed squid with rich ink sauce, ajillo dressing and ancho chilli oil.
This elegant seafood dish combines the sweetness of prawns with earthy girolle mushrooms, stuffed into tender squid and served over a deep, savoury squid ink sauce. Inspired by the bold flavours of Spanish coastal cooking, the dish is finished with garlic-rich ajillo dressing and a touch of ancho chilli oil for balance and depth.
Nieves is known for celebrating the regional cooking of Spain, and this recipe reflects the same philosophy seen at Sabor – simple ingredients prepared with precision and respect for flavour.
Perfect for chefs looking to explore refined seafood cookery, this dish showcases techniques including preparing squid ink sauce, seafood fricassée, and aromatic Spanish dressings.
Ingredients
Prawns and girolle fricassee
- 500gr girolle cleaned and chopped
- 700gr shrimps cleaned and chopped
- 400gr chopped shallot
- 100gr chopped chives
- 100ml plive oil
- Salt and pepper to taste
Ajillo dressing
- 100gr chopped garlic
- 100gr chopped parsley
- 300gr olive oil
Ancho chilli dressing
- 50gr dried Ancho chilli
- 100ml olive oil
plating
- 3 squid clean stuffed with fricassee
- 40gr ink sauce
- 7gr Ajillo
- 3gr Acho dressing
- 1 leaf of Chervil
Method
ink sauce
In a medium heat casserole, cook the onion and peppers till
very soft.
Add the ink and skins, cook for 2 minutes and add the wine. Reduce the alcohol and then add the bisque.
Boil the sauce slowly and reduce until half of it. Blitz the sauce and pass it to a fine sieve.
Prawns and girolle fricassee
In a medium heat casserole, cook the cleaned girolles until they get dry and golden brown, add salt and pepper, set aside.
In a medium heat casserole, cook the cleaned and chopped prawns for just a minute till release their own juice, season it with salt and pepper, set aside.
Slowly confit the shallot in olive oil, add some salt to season and cook until they are translucent.
Combine all the ingredient together, add the chopped chives and place in a piping bag.
Ajillo dressing
Mix all the ingredients together.
Ancho chilli dressing
Remove the seed from the dry chilli, chopped finely and the add the oil.
plating
In a medium heat casserole, pan fry the squid both sides, and cook in the oven for 1 min or 2 depending of the size.
Warm up the ink sauce and add 1 teaspoon of ajillo.
Plate the sauce on the bottom of the plate, place the squid in line on top of the sauce.
Drizzle with ajillo and ancho dressing, finish with a leaf of chervil
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