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Paella Stuffed Squid With Anchovy Burnt Butter

Paella Stuffed Squid With Anchovy Burnt Butter

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Published by Darryn Fisher

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Published by: Darryn Fisher on Jan 08, 2013
Copyright:Attribution Non-commercial

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01/08/2013

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Paella stuffed squid with anchovy burnt butter 
Jacqui Gowan,
Subsolo Restaurant 
Current user rating by 4 users:
Serving size:Serves 2Cuisine type: Modern AustralianCooking time:More than 1 hour Course: Main  INGREDIENTS
4 whole squid tubes ½ cup paella rice1 brown onion100ml white wine1 garlic clove400ml chicken stock1 red capsicum, diced1 bay lea50g chorizo1/3 cup green peas50g chicken thigh pinch of saffron1 tablespoon thyme salt and pepper 1 tablespoon rosemary parsley, to garnish1 tomato, deseeded and finely diced
 Anchovy butter 
2 tablespoons butter 1 tablespoon pureed anchovies juice of half a lemon
 
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 dicedtomatoes.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 thefridge. 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 at180°C.Combine the anchovy butter ingredients. Complete the squid with a drizzle of anchovybutter.
 
Photography: Tanya Zouev
Squid stuffed with fetta, parsley and chorizo
By Suzanne Gibbs and Lucy Nunes
Serving size:
Serves 6
Cuisine type:
Cooking time:
Less than 30 minutes
Special options:
Course:
Favourite flavours:
These delicious parcels are quick and easy to make, perfect for a midweek BBQ.
INGREDIENTS
50g fetta, crumbled½chorizo (75g), finely chopped1 tomato, dicedgrated rind of ½lemon, juice of 1 lemon, plus wedges to serve1 cup (70g) fresh breadcrumbs1/3 cup chopped parsley1 tablespoon chopped oregano6 squid tubes, cleaned1 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 withtoothpicks. 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.

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