A rather exotic little tapa, salad or starter that is beautifully complemented by our 2012 Culinaria Chenin Blanc Grenache Blanc.
Recipe for Chorizo and cream cheese stuffed squid with white anchovy
squeeze of lemon
8 cleaned calamari tubes with tentacles, rinsed in cold water
50g chorizo sausage
150g cream cheese
45ml Sherry vinegar
135ml olive oil
12 white anchovies chopped
2tbsp chopped coriander
Bring a pot of water to the boil; add celery salt and lemon juice. Blanch the calamari tubes in the boiling water and refresh the tubes in ice cold water. This stops the cooking process.
For the filling, finely chop the chorizo sausages and combine with cream cheese and lemon juice to form a thick paste.
Scoop the filling into a plastic piping bag and pipe the chorizo and cream cheese into the blanched calamari tubes. Using toothpicks close the filling inside the calamari tubes.
For the vinaigrette, combine the vinegar and olive oil by gradually whisking the oil into the vinegar. Allow the mixture to emulsify. Add the chopped anchovies, coriander and season to taste with white pepper.
Slice the stuffed calamari tubes and arrange on a suitable plate, drizzle with the vinaigrette and garnish with micro greens.
Buy Our Wines
Take a look at our wine collection. CLICK HERE
Feel free to contact us.
[contact-form-7 404 "Not Found"]