Risotto Stuffed Squid:
15 prawns, L2, peeled and chopped small
15 mussels, cooked and chopped
Butter / oil
500 g frozen Surgital Risotto
Shellfish stock
2 tablespoons chopped parsley
Fry the prawns and mussels in a little butter and oil until just cooked.
Add the risotto and stock and cook until the risotto is al dente, about 8 minutes.
Stir in the parsley and cool down.
Stuff into tubes of calamari, 4 per portion.
Brandy and Tomato Cream Sauce:
1 onion, very finely chopped
1 tablespoon chopped garlic
1 level tablespoon fresh red chilli
1 tablespoon ground fennel seed
6 tots brandy
1 litre passata sauce (available at Woolworths)
100ml cream
Fry the onion in a pot with salt and pepper.
Add the fennel seed, garlic and chilli.
Fry for 1 more minute.
Add the brandy and boil until it’s almost gone.
Add the Napoli and bring to the boil.
Cook for 10 minutes only.
Add the cream and stir, then taste for salt and pepper.
Toss the calamari in a little fish spice, then grill on the flat top until golden.
Heat 180ml of sauce and then add the calamari as normal.
Serve with extra parsley.
Buon appetito.
