Paella stuffed squid with anchovy burnt butter

Jacqui Gowan, Subsolo Restaurant

Current user rating by 4 users:

Serving size: Serves 2 Cuisine type: Modern Australian Cooking time: More than 1 hour Course: Main INGREDIENTS 4 whole squid tubes 1 brown onion 1 garlic clove 1 red capsicum, diced 50g chorizo 50g chicken thigh 1 tablespoon thyme 1 tablespoon rosemary 1 tomato, deseeded and finely diced Anchovy butter 2 tablespoons butter 1 tablespoon pureed anchovies juice of half a lemon cup paella rice 100ml white wine 400ml chicken stock 1 bay leaf 1/3 cup green peas pinch of saffron salt and pepper parsley, to garnish

METHOD Finely chop onion, garlic and capsicum then sweat in a preheated pan. Add chicken and chorizo and cook until golden. Add the thyme, rosemary and diced tomatoes. Stir in the paella rice until well coated. Deglaze with white wine. Add the stock, the bay leaf and a pinch of saffron. Season to taste. Cook on the stove until the liquid is absorbed, for about 15-20 minutes. Allow to cool in the fridge. Add the peas and then fill the squid with the paella. Once filled, char-grill the squid on both sides and then place in the oven for five minutes at 180C. Combine the anchovy butter ingredients. Complete the squid with a drizzle of anchovy butter.

Photography: Tanya Zouev

Squid stuffed with fetta, parsley and chorizo

By Suzanne Gibbs and Lucy Nunes

Serving size: Serves 6 Cuisine type: Modern Australian Cooking time: Less than 30 minutes Special options: Egg free, Gluten free, Nut free Course: Lunch, Main, Side dish Favourite flavours: Pork, Seafood

These delicious parcels are quick and easy to make, perfect for a midweek BBQ. INGREDIENTS 50g fetta, crumbled chorizo (75g), finely chopped 1 tomato, diced grated rind of lemon, juice of 1 lemon, plus wedges to serve 1 cup (70g) fresh breadcrumbs 1/3 cup chopped parsley 1 tablespoon chopped oregano 6 squid tubes, cleaned 1 tablespoon olive oil METHOD Preheat barbecue on medium. Combine fetta, chorizo, tomato, lemon rind, breadcrumbs, parsley and oregano in a bowl. Season with pepper. Spoon into squid tubes and secure with toothpicks. Brush with oil. Cook squid for 2 minutes each side. Drizzle with lemon juice and cook for another 2 minutes, until opaque and well browned. Serve with lemon wedges.

Stuffed calamari

Current user rating by 5 users:

Serving size: Serves 4 Cuisine type: Modern Australian Cooking time: More than 1 hour Special options: Egg free, Heart friendly Course: Lunch, Main Favourite flavours: Seafood INGREDIENTS 12 small squid, cleaned and peeled parsley leaves cup (60ml) olive oil 1 lemon 1 eschalot, finely chopped 4 whole black olives, coarsely chopped salt and freshly ground black pepper cup couscous 1 cup picked 60g marinated feta finely grated zest and juice of 1 teaspoon harissa Lebanese cucumber, diced 1 tablespoon chopped parsley 1 eschalot, diced

METHOD

Place couscous into a bowl with one tablespoon of the oil. Add cup of boiling water. Mix and stand for 5 minutes for couscous to absorb the water. Fluff up with a fork to separate the grains. Stir eschalot, parsley, olives and feta into couscous. Taste and adjust seasoning. For the calamari, trim each one to the same length - 15 cm and ensure they are thoroughly cleaned. Fill each tube with 2-3 teaspoons of the couscous mixture, making sure not to over fill. Secure ends with a toothpick. Mix together another tablespoon of the oil and harissa. Coat calamari in mixture and chargrill 3-4 minutes on each side until calamari are slightly charred and thoroughly cooked through. Meanwhile, combine parsley, lemon zest, cucumber and eschalot in a medium bowl. Add remaining oil and lemon juice, and toss to coat leaves; season to taste. Remove toothpicks and slice diagonally; serve calamari with parsley salad.