Chorizo Stuffed Squid Tubes
I love rediscovering things. In particular, I feel like squid was seriously en vogue around the mid 2000's in New Zealand. Salt and Pepper Calamari was a popular addition to standard cafe fare, setting tastebuds abuzz... with its boring flavour, rubbery texture and fancy name. As you might be able to tell, it hasn't gone down as a good memory for me. But I want to rejuvenate it, take it back to where it belongs: with a little thought, a little effort. This is my effort.
Ingredients (for two)
2 Squid Tubes
2 Cups Breadcrumbs
2 Teaspoons Smoked Paprika
1 Teaspoon Dried Oregano
1/2 Cup Chopped Parsley
1-2 Eggs
100g Spicy Chorizo, finely chopped
Salt/Pepper
For the Puree
2 Parsnips, peeled and diced
Zest and Juice of 1 Lemon
100ml Cream
Salt/Pepper
For Serving
30g Anchovies
Small handful bean sprouts
Olive oil
Method
Preheat the oven to 200 C.
Cover the parsnip with water and boil until soft.
In a mixing bowl, mix the breadcrumbs, paprika, oregano and parsley until well combined. Next, mix through the chorizo. In a separate bowl beat your eggs. Pour half the beaten egg in and work it through the mixture. You're aiming for a wet, pliable consistency, but not too runny. Keep adding egg until you have the right texture (really wet, but firm.) Add half a teaspoon of salt and half a teaspoon of pepper to the mixture.
Cut the ends off each squid tube, and cut each into three equal rings. Arrange the rings on a chopping board. Divide the mixture into the rings so it forms little mountains just poking above the top. They're now ready for cooking, but we'll move onto the puree now.
By this stage, your parnsips should be nice and soft. Blend them into a smooth liquid in a blender, along with the lemon juice, zest and cream.
Transfer back into the boiling pot and put it on a low heat. Stir it occasionally- you want to reduce until its it holds the creases of a fold for a moment when you stir it. Get it to that stage before you do the next stage. Once done, season to taste and then turn off the heat.
Now to cook the calamari. In a oven-proof skillet, lug some olive oil. Fry on a medium heat for 5-7 minutes, then transfer to the oven for five minutes. At that point, get onto the anchovies.
Super easy - non-stick frying pan, oil, medium heat, fry both sides for one minute or until sizzling and crispy.
Once the squid is done, pull it out of the oven. Put a quick burst of heat through the puree. Serve as above with a sprinkling of bean sprout tips, crispy anchovy on top.
Enjoy!
