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Piquillos and iberian ham stuffed calamari, lemon and chilli oil, olive tapenade

Name: Piquillos and Iberian ham stuffed calamari, lemon and chilli oil, olive tapenade
Prep time: 45 minutes
Yield: Recipe for 4
Ingredients: Squid heads; Piquillos; Garlic; Ibérique ham; Fresh cilantro; Olive oil; Lemon; Bird's eye chili; Espelette pepper; Thyme; Large green pitted olives; Pitted black olives; Olive oil; Garlic; Xérès vinegar; Capers

BBQ, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, Pork

Note

You can also use rings of calamari, mix ith with the other ingredients and cook it in a pan.

Ingredients

Recipe for 4

Calamari

1 Lb

Squid heads

200 Gr

Piquillos

2 Clove(s)

Garlic

200 Gr

Ibérique ham

8 Sprig(s)

Fresh cilantro

Infused oil

200 Ml

Olive oil

1 Unit(s)

Lemon

2 Unit(s)

Bird's eye chili

0.50 Tsp

Espelette pepper

4 Sprig(s)

Thyme

Tapenade

200 Gr

Large green pitted olives

200 Gr

Pitted black olives

50 Ml

Olive oil

2 Clove(s)

Garlic

1 Tsp

Xérès vinegar

50 Gr

Capers

Preparation time: 45 min

Preheat your Oven at 400 °F

Prep

Strain the calamari.

Mince the piquillos and slice the ham.

Chop the garlic, the chili and the cilantro.

Slice the lemon in 1cm slices.
Oil

In a pot, warm all the ingredients for 15 minutes at medium heat. Let aside overnight. Filter the oil.
Tapenade

Blend all the ingredients in a blender to get a puree.

Season with salt and pepper if needed.
Calamari

Mix the piquillos and the ham with garlic and cilantro.

Fill the calamari head with the mix.

Grill your calamari for at least a minute on your BBQ grill or in a hot skillet. Remove and put on a baking tray. Cook for 4 minutes in the oven before serving.
Plating

Slice the calamari like a sushi.

On a plate put a spoon fo tapenade. Add 3 slices of calamari. Garnish with a dash of infused oil, sprinkle with Espelette pepper and serve.