Recipe: Stuffed calamari with anchoïade (anchovy sauce)

The recipes in Karin Gaasterland’s new cookbook Cuisine Carine are simple but, without exception, absolutely delicious. Take this calamari with a sobrasada filling… Mmm!

How to make the stuffed calamari with anchoïade

• Knead the sobrasada with the tomato, fennel fronds or sea lavender, and garlic into a smooth paste. Stuff the squid tubes with it and fry all over for about 10 minutes in olive oil. Keep warm in the oven and reserve the oil.
• Bring the shallots with the anchovies, stock, white wine and Noilly Prat to the boil and reduce to one-third of the original amount. Gradually add the cream and reduce to half of the original amount. Lower the heat and whisk in the butter cubes with a whisk. Stir in the olives and peppercorns and season with salt, pepper and lemon juice.
• Heat the cooking fat from the squid and briefly fry the spinach and garlic cloves in it.
• Place a generous mound of fried spinach on each plate and spoon the warm anchoïade over it. Place the stuffed squid on top and serve.

Title: Cuisine Carine
Author: Karin Gaasterland
Price: €33.99
Publisher: Carrera Culinair

Also read:

• Poking around in a little squid with Vjeze Fur
• 4 food rumors you really shouldn’t believe anymore
• Why, after seeing the fantastic film My Octopus Teacher, you’ll never want to eat squid again