Spanish Stuffed Calamari with a Goat’s Cheese Tomato Medley
15 small calamari tubes
200g bread crumbs
1 bunch of parsley
1 small red chilli
mix of cherry tomato varieties
1/2 clove garlic
1 bunch of basil
2 tablespoons olive oil
12 freshly shucked oysters
red wine vinegar
Finely chop shallots and combine in a small bowl with red wine vinegar.
Serve next to a plate with freshly shucked oysters and lemon wedges. Pepper to taste.
Goats Cheese Tomato Medley
To make the pesto, combine walnuts, garlic, basil and oil into food processor and blend for about 5 – 10 seconds. Try to keep texture in the mix. Add a little more oil if necessary and season to taste.
Slice the tomatoes in two and gently combine with the pesto. Serve with crumbled goats chess on top.
Lightly toast the breadcrumbs and set aside. Dice the chorizo and lightly fry in some olive oil. Let it cool and combine in a mixing bowl with chopped parsley, chilli, lemon zest and breadcrumbs.
Clean out calamari tubes and spoon in chorizo mixture. Be sure to push the mixture in to fill the tubes nicely. Then, using 2 toothpicks, seal the open end of the tubes in a ‘cross’ pattern.
Then, fry the tubes in olive oil until lightly golden brown.