Stuffed calamari with anchoïade: daily specials

Stuffed calamari with anchoïade: daily specials

Of course, knowledge is useful and you don't just become a chef. But even without knowing all the technical tricks of the trade, cooking with special ingredients is a pleasure. We chose three plats du jour from chef Karin Gaasterland and provide wine tips to go with it. Herewith the recipe for stuffed calamari with anchovy.
- TEXT EDITORS | RECIPES KARIN GAASTERLAND | PHOTOGRAPHY ZORA SPOOK 

Stuffed calamari with anchoïade: daily specials

You will need this:

  • 150 g sobrasada
  • 4 tomatoes, skinned, seeds removed and coarsely chopped
  • 1 large sprig of fennel green or a handful of sea lavender
  • 2 cloves of garlic, finely chopped
  • 8 squid tubes
  • olive oil
  • 2 shallots, finely chopped
  • 12 anchovy fillets (canned)
  • 300 ml fish stock
  • 100 ml white wine
  • Noilly Prat 100 ml
  • 100 ml of cream
  • 125 g cold butter, diced
  • 50 g black olives (pitted)
  • 30 g fresh green peppercorns
  • salt and pepper
  • juice of ½ lemon
  • 2 kg wild spinach
  • 3 cloves of garlic, crushed

This is how you make it:

Knead the sobrasada with the tomato, fennel green or lamb's ear and garlic into a smooth paste. Fill the squid tubes with it and fry all around in olive oil for about 10 minutes. Keep warm in the oven and reserve the oil. Bring the shallots to the boil with the anchovies, stock, white wine and Noilly Prat and boil down to a third of the original amount. Gradually add the cream and boil down to half the original amount. Turn down the heat to low and whisk in the cubed butter. Stir in the olives and peppercorns and season with salt, pepper and lemon juice. Heat the cooking fat from the squid and briefly fry the spinach with the garlic cloves in it. Place a large mound of fried spinach on each plate and spoon the warm anchoïade over it. Place the stuffed squid on top and serve.

Wine

A combination of squid and meat with an intense Mediterranean flavour. Chilled red from the southern French Pays d'Oc suits this. We recommend choosing a smooth wine that does not overpower the dish. This one has the friendly character of the merlot grape. A bit severe in the mouth at first due to fellow grape cabernet sauvignon, the wine gets warmer and warmer and you taste juicy dark fruit, spices and maybe even liquorice and cinnamon.
DOMAINE DE LA CLAPIÈRE JARDIN DE JULES ROUGE 2018, LANGUEDOC | VINIFY.EN | € 8,75

Need more culinary inspiration?

This recipe is from Cuisine Carine.
CUISINE CARINE | KARIN GAASTERLAND | CARRERA CULINAIR ISBN: 9789048860524 | € 33,99

 

 

Curious about more plats du jour? You'll find the recipes in the latest Winelife Magazine 73. Order this one here!

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