PREP TIME: 15
COOK TIME: 10
For the Calamare Lovers this tasty recioe will hit the spot
5 tbsp extra virgin olive oil
1 medium onion, finely chopped
16 ready prepared baby squid with tentacles, about 7cm long
50g chorizo, finely chopped
½ tsp chilli flakes
70g pine nuts
2 garlic cloves, finely chopped
2 tbsp chopped fresh flat leaf parsley, plus extra coarsely chopped, to serve
175ml measured fresh breadcrumbs
For the tomato sauce
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ tsp sugar
6 medium tomatoes, skinned, deseeded and finely chopped (retaining any juices)
Heat 3 tablespoons of the oil in a frying pan, add the onion and fry until soft and pale golden. Add the chopped tentacles and fry until pale. Add the chorizo and fry until the fat runs out into the onion. Stir in the chilli flakes.
Toast the pine nuts in a dry frying pan for a minute or so until golden. Take care, because they will burn easily. Transfer to a plate to cool.
Meanwhile, put the garlic, parsley, the breadcrumbs and half the pine nuts in a processor and pulse until fine. Add to the pan and let cool.
To make the tomato sauce, heat the oil in a flameproof casserole dish, add the onion and garlic and fry until pale gold. Increase the heat, add the sugar and the tomatoes with their juice, then simmer for a few minutes.
Stuff the squid with the cold mixture and close with a cocktail stick. Heat the remaining oil in a frying pan, add the stuffed squid and fry on both sides until pale golden, about 2 minutes on each side. Add to the casserole dish and cook in a preheated oven at 190°C (375°F) Gas 5 for 15 minutes. Remove from the oven, sprinkle with parsley and remaining toasted pine nuts and serve.
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extra virgin olive oil
16 baby squid
6 medium tomatoes
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