Recipe

Paella stuffed squid with anchovy burnt butter

Jul 22, 2008 2:00am
  • 50 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

Paella stuffed squid with anchovy burnt butter
  • 4 whole squid tubes
  • 1 brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red capsicum, diced
  • 50 gram chorizo
  • 50 gram chicken thigh
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 tomato, deseeded, finely diced
  • 1/2 cup paella rice
  • 100 millilitre white wine
  • 400 millilitre chicken stock
  • 1 bay leaf
  • 1/3 cup green peas
  • pinch of saffron
  • salt and pepper
  • parsley, to garnish
Anchovy butter
  • 2 tablespoon butter
  • 1 tablespoon pureed anchovies
  • 1/2 lemon, juiced

Method

Paella stuffed squid with anchovy burnt butter
  • 1
    Heat a frypan with oil. Add onion, garlic and capsicum to sweat. Add chicken and chorizo and cook until golden. Add the thyme, rosemary and tomatoes.
  • 2
    Stir in the paella rice until well coated. Deglaze with white wine. Add stock, bay leaf and a pinch of saffron. Season to taste.
  • 3
    Cook for about 15-20 minutes until liquid is absorbed. Allow to cool in the fridge.
  • 4
    Once cooled, add peas and then fill squid tubes with paella. Preheat a chargrill (or grill surface or BBQ plate). Char-grill stuffed squid on both sides and then place in oven for five minutes at 180°C.
  • 5
    结合凤尾鱼黄油原料。服务squid with a drizzle of anchovy butter.

The Latest from Food To Love