Stuffed squid on tomato tartare
2 servings
25 minutes
Although the chef and co-owner of the restaurant La Colline Jerome Custillas never tires of professing his love for Moroccan cuisine, he defines his own culinary style as a mixture of Spanish, French and Italian cuisine. A striking example of this is stuffed squid - a Spanish dish, but with a French accent.
1
For the filling, chop red and yellow bell peppers, garlic, three pieces of chorizo, and shallots into small cubes, and finely chop tarragon. Cut two small squid (about 10 cm long) into small cubes and fry them over high heat for half a minute, stirring constantly.
- Red sweet pepper: 30 g
- Yellow bell pepper: 30 g
- Garlic: 1 clove
- Chorizo: 4 pieces
- Shallots: 1 head
- Tarragon: 2 g
- Squid: 4 pieces
2
Heat the second pan and sauté the chorizo for half a minute, then add onion and sweet pepper. Season with salt and pepper to taste. Cook for another minute, then add pieces of squid, garlic, a pinch of saffron threads, and tarragon. Sauté everything together for another two minutes.
- Chorizo: 4 pieces
- Shallots: 1 head
- Red sweet pepper: 30 g
- Yellow bell pepper: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Squid: 4 pieces
- Garlic: 1 clove
- Saffron: pinch
- Tarragon: 2 g
3
Take the two remaining squids and cut off their heads. When the filling cools down (this will take about fifteen minutes), use a teaspoon to tightly stuff the bodies, trying not to damage the meat. Secure the edges with wooden toothpicks.
- Squid: 4 pieces
4
Place stuffed squids, their heads, and a piece of chorizo cut into two or four parts on a hot skillet with olive oil. Drizzle everything with olive oil and fry for exactly one minute on each side, then remove the skillet from the heat and place it in an oven preheated to 180 degrees for three minutes.
- Olive oil: 40 ml
- Squid: 4 pieces
- Chorizo: 4 pieces
5
Cut the tomatoes into quarters, remove the seeds, and dice the skin into small cubes. Add finely chopped cilantro leaves, a pinch of coriander, salt and pepper to taste, dress with lemon juice and a small amount of olive oil. Mix everything together.
- Baku tomatoes: 4 pieces
- Coriander leaves: 4 g
- Ground coriander: pinch
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Olive oil: 40 ml
6
Place a culinary ring in the center of a large plate (preferably not too high, about 3-4 cm) and fill it to the top with tomato tartare, pressing down with a spoon. Remove the ring.
7
Place hot stuffed squid on the tomato tartare, arrange the heads among them, and put pieces of chorizo on top. Drizzle the dish with a little oil from the pan where everything was fried.
8
If you can't secure the stuffed squids on the tartar, you can use wooden toothpicks to hold the whole structure together: just carefully connect the squids with them. As a final touch, decorate the dish with a couple of corn leaves.
- Corn salad: 1 stem