Recipes
Smoked Chorizo-Stuffed Calamari With Squid Ink Pasta
16
Sep
Sep
cook time: 1hr
Difficulty: Hard
Prep time: 45min
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
- 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
- After the pasta has been rested using a rolling pin or a pasta roller to roll sheets of pasta (approximately 1-2mm thick)
- Gently dust with flour and fold the sheet upon itself to be cut
- Carefully using a sharp knife slice the pasta dough into 5mm strips
- 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
- Strain the pasta and drizzle with oil to stop it from sticking
Stuffed calamari
- In a bowl combine all ingredients and mix until well incorporated.
- Stuff the mix firmly into the calamari and skewer the ends to stop the mix escaping whilst cooking
- 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
- Remove skewers, wrap in foil and allow to rest for 15min before slicing
To serve
- In a hot frypan drizzle a generous amount of olive oil and sauté the onion, capsicum and chilli until well caramelised
- Add the passata and bring to a simmer
- Once the passata is simmering add the precooked pasta and simmer gently until pasta is hot
- Evenly serve the pasta across 4 bowls and top with slice calamari
