MAKE A SPLASH!
HALOUMI & PRAWN STUFFED CALAMARI
PREP + COOK TIME 1 HOUR 35 MINUTES SERVES 4
500g uncooked prawns, peeled, deveined (see p 64), chopped finely
½ cup (40g) quinoa flakes
1 teaspoon finely grated lemon rind
250g haloumi, grated
6 baby calamari (630g), cleaned, tentacles reserved
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 small onion (80g), chopped finely
1 teaspoon smoked paprika
½ cup (125ml) dry white wine
800g napoletana pasta sauce
1 cup (250ml) chicken stock
½ teaspoon dried chilli flakes
1 teaspoon brown sugar
⅓ cup coarsely chopped fresh flat–leaf parsley, plus extra to serve
crusty bread and lemon wedges (optional), to serve
1 Place prawns, quinoa, lemon rind and haloumi in a large bowl; stir to combine well. Chop calamari tentacles finely; stir into prawn mixture. Season with pepper.
2 Divide stuffing mixture among calamari hoods; secure openings with toothpicks.
Heat 1 tablespoon of
You’re reading a preview, subscribe to read more.
Start your free 30 days