Calamari Stuffed with Chorizo, Feta & Broccoli

calamari_stuffed_with_chorizo__feta

Ingredients

200g finely diced chorizo sausage
1 head broccoli
10g chopped parsley
150g ricotta cheese
3 tbsp ghee
16 calamari tubes, cleaned
1/2 cup white wine
400g cherry tomatoes
5g fresh parsley
1 tsp xylitol

Method

  1. For the stuffing: Start by blitzing your broccoli to form a 'rice'. Heat a small frying pan, add the chorizo and sauté for 3 minutes, toss in the broccoli and cook for another 3 minutes, remove and set aside in a bowl, Crumble your ricotta and add with the parsley and stir well to combine. Season.
  2. Spoon stuffing into calamari tubes and secure with a toothpick. Heat 2 tablespoons ghee in a pan, toss in the tubes and sauté until golden. Set aside and keep warm.
  3. For the sauce: In the same pan, add the extra ghee and wine or fish stock, simmer for 3–4 minutes, then add the tomatoes and xylitol, simmer for 2 minutes, add parsley.
  4. To serve: Serve calamari tubes with sauce and lemon wedges.

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