- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 plum tomato
- 200 g chorizo sausages
- 375 ml white wine
- 150 g goats' cheese
- 8 small baby squid, with tentacles, cleaned
- 1 large bunch flat-leaf parsley
- 1 handful spinach
- 2 cloves garlic
- 125 g butter, at room temperature
- 1-2 tbsp vegetable oil
- 8 large mussels
1. Blanch the tomato in a pan of boiling water for 10-20 second, then drain and plunge into a bowl of iced water. Drain again and then peel away the skin. Cut into quarters, remove the seeds and then cut into small cubes. Set aside until ready to serve.
2. Place the chorizo into a small pan and cover with the white wine, reserving a few tablespoons for later. Bring to a simmer, then cook for about ten minutes. Set aside to cool, then drain and roughly chop.
3. Blend the chorizo and cheese in a food processor to a coarse mixture. Transfer to a piping bag, then pipe the mixture into each baby squid.
4. Blanch the parsley and spinach in a pan of boiling water until just wilted, then drain and refresh in iced water. Drain again and dry well on kitchen paper. Place into a food processor along with the garlic and the butter. Blend until smooth.
5. Heat the vegetable oil in a frying pan and fry the stuffed squid and tentacles for about 2-3 minutes on each side, or until browned all over. Reduce the heat and cook, turning the squid occasionally, until the squid is cooked and the stuffing is heated all the way through. Add 2-3 tablespoons of the parsley and spinach butter to the pan and heat until melted.
6. Meanwhile, put the mussels into the dry pan and add the reserved white wine. Cover with a lid and cook over a high heat for 4-5 minutes, or until the mussels have opened (discard any that remain closed).
7. To serve, spoon some of the melted parsley and spinach butter onto serving plates and lay the mussels on top. Spoon the stuffed squid and tentacles over, and scatter over the chopped tomatoes.
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