Calamari Stuffed with Chorizo, Feta & Broccoli
|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|
- 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.
- 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.
- 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.
- To serve: Serve calamari tubes with sauce and lemon wedges.