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Stuffed Calamari with Spicy Pork Meat Chorizo Braise in a Rich Tomato Sauce

With  Laurent Loudeac

Stuffed Calamari with Spicy Pork Meat Chorizo Braise in a Rich Tomato Sauce

You can use large tubes or small calamari tubes depending on what's available. I prefer to use small ones as they look more like tapas.

Stuffed Calamari Ingredients
Using small tubes you will need
12 small calamari (they come frozen in a perfect size)
200 grams pork mince with 10% fat
1 small tablespoon smoked Spanish paprika
1/2 onion, peeled, chopped and sautéed
2 garlic cloves, peeled, chopped and sautéed
1 tablespoon chopped parsley
1 small chilli, chopped
1 tablespoon chopped tinned roasted peppers
Salt and cayenne pepper to taste
Olive Oil

Braising sauce
1/2 onion, chopped
1 garlic clove, chopped
100ml red wine
1 tin whole tomatoes
1 spring thyme
1 bay leave
Salt and Pepper to taste

In a bowl mix all of the ingredients apart from the calamari tubes. Then fill each tube three quarters full and close them with a toothpick.
In a pan using one tablespoon of olive oil, sear the calamari slowly and put on a baking tray. 
In the same pan, sear off half of the chopped onion and 1 garlic clove, then deglaze with red wine and add a small tin of whole peeled tomatoes (Italian or Spanish brands are best).
Add the salt, pepper, bay leaf and a roughly chopped spring of thyme.
Braise in oven on 170c for about 20 minutes or until the calamari are soft.

To serve
Pull the toothpicks out of the calamari then put them into a serving dish, discard the herbs and pour sauce on top, garnish with chopped parsley and serve straight away with a nice crusty bread.

(Broadcast: 22 May 2012)