What's Pressoir Cooking?
July 24, 2021
by Justine Puaud
Stuffed Calamari Recipe
Chorizo and squid shine in this classic Mediterranean recipe.
Ingredients
1 pound tomatillos, husk removed and cut in half
1 small white onion, peeled and cut into quarters (or shallots if you prefer)
2 cloves garlic
extra-virgin olive oil
½ cup cilantro leaves, plus a few for garnish
½ cup parsley leaves, plus a few for garnish
½ cup tarragon
2 tablespoons fresh lime juice
smoked paprika, sea salt and freshly ground black pepper, to taste
2 tablespoons of cognac
2 cups Bomba rice (rice we usually use for Paella)
3 cups fish stock
12 cleaned squid tubes, all about the same size (I prefer to use small squids for this recipe)
½ pound fresh ground pork
½ pound pork chorizo sausages
Preparation
Clean the squid (ask your fish market to remove the quell, innards, beak and eyes, and peel off the outer skin). Finely chop the tentacles for the stuffing (keep some for the Bomba rice preparation).
Roughly dice the chorizo into small pieces. Heat the oil in a pan over a moderate high heat, add the chorizo, ground pork, chopped tentacles, onion and garlic to the pan and cook for 2-3 minutes. Remove from heat. Add fresh herbs and spices into the preparation.
Now it is time to stuff the squids - spoon the stuffing into the cavity of each squid and secure with wooden tooth picks (be careful not to overfill them).
Use the same pan and deglaze it with cognac. Stir in onion and saute until soft and transparent. Add garlic and cook for another minute. Pour in the tomatoes and bring to a strong simmer, reduce to a steady simmer and leave to cook for 5 minutes.
Place the squids and the tomato sauce in a big cast iron pan and put it in a Big Green Egg for about 40 minutes (or in a 400 degree oven).
Add the Bomba rice and fish stock into a pan. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add tentacles, fresh chopped parsley and coriander. Et voilà!
Wine pairing
We opened a Grange des Pères white 2015 to accompany the dish. This Roussanne dominant blend was rich, round and shows juicy flavors of stone fruit, honey, & sappy citrus. We made one mistake! We should have opened the wine almost a day before…
