Baby squid stuffed with spiced prawn and Piquillo pepper salsa Recipe
A delicious starter, enriched with spices and balanced with the fresh flavors and textures of the salsa
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15mins
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10mins
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5mins
- For the filling
- Baby squid : 500 g
- Frozen king prawn(s) without shell : 12 whole
- Garlic clove(s) : 2 whole
- Fresh thyme : 2 sprig
- Smoked paprika : 1 Tsp
- Flat leaf parsley : 0.25 bunch
- Dried red chilli(s) : 0.25 Tsp
- Fennel seed(s) : 1 Tsp
- For the sauce
- Piquillo peppers : 6 whole
- Tomato(es) : 3 whole
- Red onion(s) : 0.5 whole
- Flat leaf parsley : 0.25 bunch
- Sherry vinegar : 30 ml
- Olive oil : 150 ml
- Red chilli(s) : 2 whole
- Maldon salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
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1. FOR THE FILLING
Oven 160 degrees Celsius
Wash and dry the squid.
Trim and slice the tentacles.
Pick and slice the parsley
Toast the spices, seeds first in a pan over a low heat and crush in a mortar and pestle lightly to release the flavor.
Puree the prawns and fold through the rest of the ingredients, season and spoon or pipe approximately 3/4 into the squid tubes.
Secure with a cocktail stick.
Lightly oil and season the squid, char-grill for a minute each side then transfer to the oven to heat and set the filling.
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2. FOR THE SAUCE
Peel and finely dice the red onion.
Rinse and dice the piquillo pepper into 2mm squares
Finely chop the parsley and coriander.
Peel, De-seed and dice the flesh of the tomato.
De-seed and finely dice the chillies.
In a bowl, combine the prepared ingredients and bind with olive oil.
Season with the salt and pepper and sherry vinegar.
Place the grilled on a platter and drizzle with the salsa
«Squid is a very neutral flavor, its more about the texture.For extra flavor, try using ham, chorizo or even morcilla (spanish spiced black pudding) as the filling.»
