Piquillos and iberian ham stuffed calamari, lemon and chilli oil, olive tapenade
BBQ, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, Pork
IngredientsRecipe for 4
Preparation time: 45 min
Preheat your Oven at 400 °F
Strain the calamari.
Mince the piquillos and slice the ham.
Chop the garlic, the chili and the cilantro.
Slice the lemon in 1cm slices.
In a pot, warm all the ingredients for 15 minutes at medium heat. Let aside overnight. Filter the oil.
Blend all the ingredients in a blender to get a puree.
Season with salt and pepper if needed.
Mix the piquillos and the ham with garlic and cilantro.
Fill the calamari head with the mix.
Grill your calamari for at least a minute on your BBQ grill or in a hot skillet. Remove and put on a baking tray. Cook for 4 minutes in the oven before serving.
Slice the calamari like a sushi.
On a plate put a spoon fo tapenade. Add 3 slices of calamari. Garnish with a dash of infused oil, sprinkle with Espelette pepper and serve.
You can also use rings of calamari, mix ith with the other ingredients and cook it in a pan.