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MKR’s Chorizo stuffed Calamari (Team Rose & Josh)

4 Mar 2015

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You don’t have to make history as the first ever mother and son contestants on My Kitchen Rules to make this dish – but it does help knowing that the MKR judges heaped praise on it for its warm flavours and perfectly textured calamari! As for nineteen year-old Josh and his mum, Rose, competing on the show is a dream come true. And the two have what it takes to make a winning combination – Rose with her traditional cooking and techniques; and Josh with his innovation from growing up with new cooking and new ways to find recipes. We hope you find this Chorizo stuffed Calamari a winner, too.

                                   

Serves: 4

Prep: 40 minutes

Cook: 40 minutes

  

Ingredients

2 chorizos, finely chopped

4 calamari (approx. 200g each), cleaned, tentacles removed and reserved

60ml (¼ cup) olive oil, plus extra 2 tbs

2 onions, finely chopped

3 garlic cloves, crushed

1 small red chilli, finely chopped

1 cup fresh breadcrumbs

1 tbs finely chopped fresh parsley

1 tsp dried oregano

1 tsp sweet paprika

100g pine nuts, toasted

6 large ripe tomatoes

1 tsp sugar

Salt and pepper, to season

Chopped parsley, to serve

 

Method

1.       Heat oil in a frying pan over medium heat. Add half the onion and cook, stirring, for 4 minutes or until softened. Add 2 cloves of garlic, chilli and chorizo. Cook, stirring, for 5 minutes or until fat from chorizo has rendered. Add calamari tentacles. Cook for a further 1-minute. Stir in breadcrumbs, parsley, oregano, paprika and pine nuts. Transfer to a bowl to cool completely.

2.       Bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then blanch, in batches, in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

3.       Cut tomatoes in half and scoop out and discard seeds. Finely chop flesh.

4.       Heat extra oil in a large saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 4-5 minutes or until softened. Stir in tomatoes and sugar. Simmer for 20 minutes or until thickened. Season with salt and pepper.

5.       Spoon stuffing into calamari and secure with a toothpick. Add calamari to sauce and simmer for 10 minutes or until calamari is just cooked.

6.       Divide calamari and sauce among serving bowls. Top with parsley to serve.

Tags MKR-recipes,