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Paella stuffed squid with anchovy burnt butter

Jacqui Gowan, Subsolo Restaurant
Paella stuffed squid with anchovy burnt butter

Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Egg free, Low Carb
Course: Main
Favourite flavours: Seafood

INGREDIENTS

4 whole squid tubes
1 brown onion
1 garlic clove
1 red capsicum, diced
50g chorizo
50g chicken thigh
1 tablespoon thyme
1 tablespoon rosemary
1 tomato, deseeded and finely diced
½ cup paella rice
100ml white wine
400ml chicken stock
1 bay leaf
1/3 cup green peas
pinch of saffron
salt and pepper
parsley, to garnish

Anchovy butter
2 tablespoons butter
1 tablespoon pureed anchovies
juice of half a lemon
METHOD

Finely chop onion, garlic and capsicum then sweat in a preheated pan.

Add chicken and chorizo and cook until golden. Add the thyme, rosemary and diced tomatoes.

Stir in the paella rice until well coated. Deglaze with white wine. Add the stock, the bay leaf and a pinch of saffron. Season to taste.

Cook on the stove until the liquid is absorbed, for about 15-20 minutes. Allow to cool in the fridge.

Add the peas and then fill the squid with the paella.

Once filled, char-grill the squid on both sides and then place in the oven for five minutes at 180°C.

Combine the anchovy butter ingredients. Complete the squid with a drizzle of anchovy butter.

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