Laurent Loudeac's Stuffed Calamari
Stuffed Calamari with Spicy Pork Meat (chorizo) Braised in a Rich Tomato Sauce
Using small tubes you will need
12 Small Calamari (they come frozen in a perfect size )
200gr Pork Mince (with 10% fat)
1 small tablespoon Smoke Spanish Paprika
1/2 onion and 2 garlic cloves ,peeled ,chopped and sauteed .
1 tablespoon Parsley chopped
1 small Chilli chopped
1 tablespoon tinned Roasted Pepper chopped.
Salt and Cayenne pepper to taste
1/2 Onion chopped
1 Garlic Clove chopped
100ml Red Wine
1 tin whole Tomatoes
Sprig of Thyme
Salt & Pepper to taste
In a bowl mix all the ingredients apart from the calamari or squid tubes. Then fill each tube 3/4 and close them with a toothpick.
In a pan using one tablespoon of olive oil sear the calamari slowly and put in a baking tray.In the same pan sear off 1/2 onion chopped and 1 garlic clove, deglaze with red wine and add in small tin of whole peeled tomato (italian or spanish brand best) roughly chopped, Salt, Pepper, 1 Bay Leave and sprig of Thyme.
Braise in oven on 170c for about 20 minutes or until calamari are soft.
Take the calamari off and pull the toothpick out, then place on a serving dish, discard the herbs and pour sauce on top, garnish with chopped parsley and serve straight away with a nice crusty bread.
You can use large tubes or small tubes of calamari depending on what’s available.
I prefer to use small ones as it looks more like tapas.