Recipe detail

Directions

*calamari, cleaned, tentacles removed (reserved)
1. Blend the sausage meat, breadcrumbs,
chili and parsley
2. Set the oven on steam at 65°C
3. Vacuum pack the sausage mixture and cook
for 60 minutes. Allow to cool in a blast chiller
4. Use the mixture to stuff the squids. Reserve
any remaining stuffing
5. Sauté the onions and garlic in a skillet. Once
softened, add any remaining squid stuffing along
with the tentacles
*garlic cloves, halved, stemmed and finely chopped
6. Add the purée and lower the heat. Simmer
for 6 minutes
7. Set the oven on combi at 130°C
8. In an ovenproof dish, combine the calamari with
the purée, making sure to have all the squid coated
9. Bake for 12 minutes
10. Serve