A Random Squid Recipe from Península Valdes

By Emma.

Argentina is renowned for its beef and lamb but Península Valdes excels in seafood so when Hugo mentioned that he was cooking this recipe for his girlfriend that night, we couldn’t resist trying it out too. It’s delicious so I thought I’d share it – plus I need to write it down so I’ll remember to make it again when I get home!

Serves: A feast for two!


400g raw, unprocessed squid
200g raw scallops
1 onion
2 cloves of garlic
2 carrots
A handful of broccoli florets
A handful of mushrooms
1 tin of tomatoes
2 tblsp cream cheese




1. Prepare squid. (This was a first for us!)
– Pull out the tentacles from the main body.
– Pull out the quill and then remove the innards using the back of a knife.
– Remove membrane.
– Cut the squid open, and scrape any more innards out and discard.
– Cut main body into slices, and cut the tentacles into pieces.
2. Prepare the sauce by frying onions, garlic and mushrooms. Add tomatoes and chopped vegetables. Leave simmering to reduce.
3. Add pasta to boiling, salted water. Time carefully – pasta takes about 10 minutes.
4. When the pasta has been boiling for three minutes, add the squid to the pan of sauce. The squid will take between 5 and 7 minutes to cook.
5. Add the scallops. Scallops will take 5 minutes to cook. Timing is everything to avoid your squid turning into rubber (so maybe not the most practical dish to make in a hostel!)
6. Serve immediately over pasta and sprinkle with parmesan.


Local squid recipe



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