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 ½ 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

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

Cook squid for 2 minutes each side. Side dish Favourite flavours: Pork. until opaque and well browned. cleaned 1 tablespoon olive oil METHOD Preheat barbecue on medium. tomato. Combine fetta. Seafood These delicious parcels are quick and easy to make. Serve with lemon wedges. Brush with oil. lemon rind. chorizo. Nut free Course: Lunch. 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. plus wedges to serve 1 cup (70g) fresh breadcrumbs 1/3 cup chopped parsley 1 tablespoon chopped oregano 6 squid tubes. juice of 1 lemon. Main. . Spoon into squid tubes and secure with toothpicks. crumbled ½chorizo (75g). breadcrumbs. Drizzle with lemon juice and cook for another 2 minutes. INGREDIENTS 50g fetta. perfect for a midweek BBQ. diced grated rind of ½lemon. Season with pepper.Photography: Tanya Zouev Squid stuffed with fetta. finely chopped 1 tomato. Gluten free. parsley and oregano in a bowl.

finely chopped 4 whole black olives. diced METHOD . diced 1 tablespoon chopped parsley 1 eschalot.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. cleaned and peeled parsley leaves ¼ cup (60ml) olive oil 1 lemon 1 eschalot. Heart friendly Course: Lunch. Main Favourite flavours: Seafood INGREDIENTS 12 small squid. coarsely chopped salt and freshly ground black pepper ½ cup couscous 1 cup picked 60g marinated feta finely grated zest and juice of 1 teaspoon harissa ½ Lebanese cucumber.

For the calamari. parsley. . Fill each tube with 2-3 teaspoons of the couscous mixture. serve calamari with parsley salad. and toss to coat leaves. Add remaining oil and lemon juice.Place couscous into a bowl with one tablespoon of the oil. cucumber and eschalot in a medium bowl. season to taste. olives and feta into couscous. Taste and adjust seasoning. Meanwhile. lemon zest. Fluff up with a fork to separate the grains. Mix together another tablespoon of the oil and harissa. trim each one to the same length .15 cm and ensure they are thoroughly cleaned. Mix and stand for 5 minutes for couscous to absorb the water. making sure not to over fill. combine parsley. Secure ends with a toothpick. Remove toothpicks and slice diagonally. Coat calamari in mixture and chargrill 3-4 minutes on each side until calamari are slightly charred and thoroughly cooked through. Add ½ cup of boiling water. Stir eschalot.

Sign up to vote on this title
UsefulNot useful