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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

Serves 4


celery salt

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

white pepper

Garnish: Optional

micro greens


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.


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