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Stuffed calamari (calamari ripiene)
Ingredients
Baby calamari, tentacles and wings removed, cleaned.
For the stuffing:
Mud crab meat
1 tspn finely chopped coriander leaves
1 tspn freshly chopped flat-leaf parsley
¼ tpsn smoked paprika
Grated zest of 1 lemon
Sea salt
Freshly ground black pepper
¼ long red chilli, finely chopped
Olive oil
To garnish:
Basil seeds
Water
Pinch salt
Cucumber, peeled and finely diced
Smoked paprika
Olive oil
Optional:
Black olive tapenade
Baccala mantecato
Oven-dried roma tomatoes
Baby herbs
Preparation
Combine all the ingredients for the stuffing. Stuff calamari ¾ full and roll each calamari firmly in cling wrap, twisting the ends. Steam over boiling water for 3 to 4 minutes.
Mix water with basil seeds and salt and set aside to soften. In a separate bowl combine cucumber, smoked paprika and olive oil.
Remove calamari from cling film.
To serve, place a spoonful of spiced cucumber and baccala if using on each plate. Drizzle with tapenade and basil seeds. Place calamari on top and finish with a sprinkle of herbs and a few pieces of oven-dried tomato.
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| 1. | The Beresford Hotel | Surry Hills |
| 2. | Cellar 47 | Shepparton |
| 3. | Valentino's | Northbridge |
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| 5. | Benny's Bar & Cafe | Fremantle |
| 6. | Universal Bar | Northbridge |
| 7. | Arch Rival | Palmerston |
| 8. | Railway Hotel | Fitzroy North |
| 9. | Vibe Cafe Restaurant | St Kilda |
| 10. | Morning Star Estate | Mt Eliza |
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