PURPOSE FOR THE FILLING
500 g of cleaned squid, cut into fine strips
300 g of codfish in chunks, cut into cubes
300 g of shrimp without shells
1/4 cup of lime juice (60 ml)
1/4 cup of olive oil (60 ml)
1 large onion, chopped
5 medium tomatoes, peeled and seeded, chopped (600 g)
1/2 teaspoon of paprika, chopped
2 tablespoons of chopped parsley
2 tablespoons of cornstarch
1 cup of water (240 ml)
Salt and white pepper to taste
PURPOSE FOR THE DOUGH
2 1/2 cups of wheat flour (300 g)
1/3 cup of cold butter, cut into pieces (65 g)
1/3 cup of cold vegetable shortening, cut into pieces (65 g)
2 teaspoons of active dry yeast
2/3 cup of milk (160 ml)
Salt to taste
Cooked beans for serving
PURPOSE FOR THE FILLING
500 g of cleaned squid, cut into fine strips
300 g of codfish in chunks, cut into cubes
300 g of shrimp without shells
1/4 cup of lime juice (60 ml)
1/4 cup of olive oil (60 ml)
1 large onion, chopped
5 medium tomatoes, peeled and seeded, chopped (600 g)
1/2 teaspoon of paprika, chopped
2 tablespoons of chopped parsley
2 tablespoons of cornstarch
1 cup of water (240 ml)
Salt and white pepper to taste
PURPOSE FOR THE DOUGH
2 1/2 cups of wheat flour (300 g)
1/3 cup of cold butter, cut into pieces (65 g)
1/3 cup of cold vegetable shortening, cut into pieces (65 g)
2 teaspoons of active dry yeast
2/3 cup of milk (160 ml)
Salt to taste
Cooked beans for serving
PREPARE THE FILLING: In a bowl, combine the squid, codfish, and shrimp and season with lime juice, salt, and pepper. Reserve
In a medium saucepan, heat the olive oil, add the onion and tomato, and when it starts to simmer, reduce the heat, cover, and cook for 20 minutes, stirring occasionally, until the tomato disintegrates
Add the reserved seafood mixture, chopped paprika, parsley, and cornstarch and cook for another 4 minutes
Then, add the dissolved cornstarch in water and cook for an additional 5 minutes, stirring occasionally, until thickened
Remove from heat and reserve
MAKE THE DOUGH: In a small bowl, combine the flour, butter, vegetable shortening, yeast, and salt
Mix quickly with your fingers until it forms a crumb
Make a depression, add the milk, and still using your fingers, knead to form a ball
Roll out the dough with a rolling pin and line an 24 cm diameter ring mold
Pierce with a fork, line with parchment paper, and fill with cooked beans
Bake in a preheated oven at 200°C for 20 minutes
Then, remove the parchment paper and return to the oven for another 20 minutes, until the edges are lightly browned
Remove from the oven, warm the filling, and place it over the dough
Dish and serve immediately
523 calories per serving
