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Piquillos and iberian ham stuffed calamari, lemon and chilli oil, olive tapenade

BBQ, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, Pork


Recipe for 4


1 Lb
Squid heads
200 Gr
2 Clove(s)
200 Gr
Ibérique ham
8 Sprig(s)
Fresh cilantro

Infused oil

200 Ml
Olive oil
1 Unit(s)
2 Unit(s)
Bird's eye chili
0.50 Tsp
Espelette pepper
4 Sprig(s)


200 Gr
Large green pitted olives
200 Gr
Pitted black olives
50 Ml
Olive oil
2 Clove(s)
1 Tsp
Xérès vinegar
50 Gr

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Prep

    Strain the calamari.

    Mince the piquillos and slice the ham.

    Chop the garlic, the chili and the cilantro.

    Slice the lemon in 1cm slices.

  • Oil

    In a pot, warm all the ingredients for 15 minutes at medium heat. Let aside overnight. Filter the oil.

  • Tapenade

    Blend all the ingredients in a blender to get a puree.

    Season with salt and pepper if needed.

  • Calamari

    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.

  • Plating

    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.

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You can also use rings of calamari, mix ith with the other ingredients and cook it in a pan.

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