|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Tasty tapas: Chorizo and parsley stuffed baby squid, poached in roasted pepper sauce
    The first time I had these was at my parents in France, and thinking about it, I've not actually seen them anywhere else. They were served as part of a big live jazz and tapas night, my friend Claire was with us and I remember both of us going a bit crazy over them, both of us die hard foodies having discovered something new, having our eyes opened to the possibilities of what these little pockets could hold. I've made them a few times since, and the little squid pockets work very well stuffed with various things. They work brilliantly on the hob or bbq, if using on the hob they need to be slow poached, getting past that rubbery stage back to being tender, or on the bbq cooked quickly so they're nice and tender. On the bbq I like them filled with fine slivers of garlic, some preserved lemon slices and a little olive oil (might do that for the blog once summer is properly here, delicious). For two: 8 baby squid tubes, whole, cleaned out 2 chorizo sausages good for cooking, peeled 1 slice brown bread, stale A bunch of parsley Juice of one lemon 1 yellow, 2 red and two orange peppers, cut into chunks 1 garlic clove 7 shallots, peeled and finely sliced Half a teaspoon dried / fresh chillies 300g fresh tomatoes 150g pasatta / sugocasa / tinned chopped tomatoes 300mls water 150ml white wine Rice to serve Method: - Cook the peppers in an oven at 150 degrees for around 2.5 hours until they're really soft and starting to just blacken around the edges - Add the tomatoes and cook for another hour, whilst the peppers are cooking it's time to assemble the squid: - Cube the chorizo and pan fry in a dry frying pan on a medium-high heat for around 10 minutes, keep turning the chorizo so all the sides char nicely - Once the chorizo is done, put it into a food processor with the parsley, bread, half the lemon juice and several scrunches of black pepper. Keep the frying pan with the fat from the chorizo in it to one side. - Add some olive oil to the pan and add the shallots. Cook them on a medium heat for around 7 minutes until golden, and add the garlic right at the end, cooking with the shallots for just one minute - Put the shallots and garlic in the food processor with the other ingredients and blitz until finely chopped and mixed (the mixture wont and shouldn't become a paste, it should still have a crumb like texture) - Using your fingers (tis a very messy task this) stuff each squid tube carefully with the mixture, squidging the stuffing down inside the squid so you can fill it up properly - Leave around half a centimetre from the top and carefully seal the tops using a cocktail stick (a sewing action works to shut them properly) - Take the peppers and tomatoes out of the oven and put into a pan, add the water, pasatta and wine and blitz using a hand blender until smooth, bring slowly to the simmer and add the last of the lemon juice and some more black pepper - Place the squid in the pepper sauce on the lowest heat you have, put the lid on the pan and poach very slowly for 30 minutes - Serve with rice or pasta  related searches : Tasty
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
Recipes
Questions answers