Recipes

Smoked Chorizo-Stuffed Calamari With Squid Ink Pasta

Posted on by Low and Slow Parts
Smoked Chorizo Stuffed Calamari
16
Sep
cooking time icon

cook time: 1hr

Hard Cooking Icon

Difficulty: Hard

Prep Time Icon

Prep time: 45min 

Serving Icon

Serves: 4 people

Ingredients

For The Pasta

  • 2 Whole egg
  • 200g Plain flour
  • 1tbs Olive oil
  • ½tsp Salt
  • 2tbs Squid ink
  • ¼cup Plain flour for dusting

For The Calamari

  • 4 Small clean calamari tubes (approx. 20cm each)
  • 500g Coarse pork mince (25-30% fat), you can ask your local butcher for this
  • 200g Diced prawn meat
  • 1 Onion diced
  • 3 Cloves garlic
  • 1tbs Smoked paprika
  • 1tsp Fennel seeds
  • ½tsp Oregano
  • 2tbs Capsicum sauce (pureed capsicum) or 1tbs tomato paste

To Serve

  • Olive oil
  • ½ Red onion
  • 1 Red capsicum
  • 200g Baby spinach
  • 10 Chopped basil leaves
  • ½ Long red chilli
  • 300ml Passata (or your favourite tomato pasta sauce)

Instructions

    Squid ink pasta

  1. To make the pasta combine all ingredients in a non-porous bowl and mix until a ball can be formed. Wrap the dough and allow to rest for 30minutes
  2. After the pasta has been rested using a rolling pin or a pasta roller to roll sheets of pasta (approximately 1-2mm thick)
  3. Gently dust with flour and fold the sheet upon itself to be cut
  4. Carefully using a sharp knife slice the pasta dough into 5mm strips
  5. Bring a medium sized pot to a boil and cook the pasta for 6-7minutes, ensuring to stir occasionally so the pasta doesn’t clump
  6. Strain the pasta and drizzle with oil to stop it from sticking
Rolling out fresh
Slicing the squid ink pata

Stuffed calamari 

  1. In a bowl combine all ingredients and mix until well incorporated.
  2. Stuff the mix firmly into the calamari and skewer the ends to stop the mix escaping whilst cooking
  3. Prepare your smoker/ bbq to 130-140֯C and place calamari in on a high shelf or rack and smoke for 35-45 min or until internal temperature reaches 65-70֯C
  4. Remove skewers, wrap in foil and allow to rest for 15min before slicing
Stuffed squid tubes
Squid hoods join the party

To serve

  1. In a hot frypan drizzle a generous amount of olive oil and sauté the onion, capsicum and chilli until well caramelised
  2. Add the passata and bring to a simmer
  3. Once the passata is simmering add the precooked pasta and simmer gently until pasta is hot
  4. Evenly serve the pasta across 4 bowls and top with slice calamari
Low and Slow Parts