Stuffed Squid on Tomato Tartare
⏳ Time
25 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Although chef and co-owner of a popular restaurant, John Smith, never tires of professing his love for Moroccan cuisine, he defines his own culinary style as a blend of Spanish, French, and Italian influences. A bright example of this is stuffed squid—a Spanish dish with a French accent.
Ingredients
- Cilantro - 0.1 oz
- Tarragon - 0.1 oz
- Squid - 4 pieces
- Orange Bell Peppers - 1.1 oz
- Orange Bell Peppers - 1.1 oz
- Shallot - 1 head
- Chorizo - 4 pieces
- Baku Tomatoes - 4 pieces
- Garlic - 1 clove
- Lemon - 1 piece
- Olive Oil - 1 fl oz
- Corn Salad - 1 stalk
- Saffron - a pinch
- Ground coriander - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the filling, dice red and yellow bell peppers, garlic, three pieces of chorizo, and shallots into small cubes, and chop the tarragon. Cut two squid (not too large, about 10 cm in length) into small cubes as well and sauté them over high heat for half a minute, stirring constantly.
Step 2
Heat a second skillet and sauté the chorizo for half a minute, then add the onion and bell pepper. Season with salt and pepper to taste. Cook for another minute, after which add the pieces of squid, garlic, a pinch of saffron threads, and tarragon. Sauté everything together for another two minutes.
Step 3
Take the remaining two squid and cut off their heads. Once the filling has cooled down (this will take about fifteen minutes), use a teaspoon to tightly stuff the bodies, being careful not to damage the flesh. Secure the edges with wooden toothpicks.
Step 4
Place the stuffed squid, their heads, and a piece of chorizo cut into two or four parts onto a hot skillet with olive oil. Drizzle everything with olive oil and sauté for exactly one minute on each side, then remove the skillet from the heat and place it in an oven preheated to 356°F for three minutes.
Step 5
Cut the tomatoes into quarters, remove the seeds, and dice the skin into small cubes. Add finely chopped cilantro leaves, a pinch of coriander, and season with salt and pepper to taste. Dress with lemon juice and a small amount of olive oil. Mix everything together.
Step 6
Place a culinary ring (preferably not too tall, about 3–4 cm) in the center of a large plate and fill it to the top with the tomato tartare, pressing down with a spoon. Remove the ring.
Step 7
Place the hot stuffed squid on the tomato tartare, arrange the heads between them, and place the chorizo pieces on top. Drizzle the dish with a small amount of the oil from the pan where everything was cooked.
Step 8
If you are unable to secure the stuffed squid on the tartar, you can use wooden toothpicks to hold everything together: simply carefully connect the squids to each other with them. As a final touch, garnish the dish with a couple of leaves of arugula.
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