Morcilla-stuffed squid with lentils and saffron alioli
At Catalonia, this dish is served with the squid tentacles fried in a light herb tempura batter. You’ll need to begin this recipe a day ahead.
“My wife and I were delighted by the stuffed squid we ate at Kirribilli’s Catalonia. It was quite a change from the usual tapas. Would you ask chef Brian Villahermosa for the recipe?”
Barry Davidson, Longueville, NSW
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Morcilla-stuffed squid with lentils and saffron alioli
Serves
4
Cooking Time
Prep time 1 hr, cook 1 hr 35 mins
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2 tbsp
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olive oil
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1
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small onion, finely chopped
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3
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garlic cloves, finely chopped
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125 gm
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long-grain rice, such as basmati
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1
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fresh bay leaf
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300 ml
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chicken stock
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250 gm
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morcilla (about 2), skin removed, thickly sliced widthways (see note)
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½ cup
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(loosely packed) mint leaves, thinly sliced
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12
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baby squid (about 800 gm), cleaned and tentacles reserved
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20 gm
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butter
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To serve:
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coarsely chopped flat-leaf parsley and extra-virgin olive oil
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| Spiced lentils |
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300 gm
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small green lentils, soaked in cold water overnight, drained
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1 tbsp
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olive oil
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1
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onion, finely chopped
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1
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carrot, finely chopped
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2
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garlic cloves, finely chopped
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25 gm
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(¼ cup) fennel seeds, roasted and finely ground with a mortar and pestle
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1½ tbsp
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coriander seeds, roasted and finely ground with a mortar and pestle
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800 ml
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chicken stock
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| Saffron alioli |
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1
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pinch of saffron threads
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2 tsp
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chardonnay vinegar
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1
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egg yolk
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1
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small garlic clove, finely chopped
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½ tbsp
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Dijon mustard
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½ tbsp
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lemon juice
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150 ml
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olive oil
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1
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Heat half the olive oil in a deep-sided frying pan over medium heat. Add onion and garlic and sauté until soft (5-7 minutes). Add rice, bay leaf and chicken stock, bring to the boil, reduce heat to low and cook, covered with a lid, until rice is tender (10-12 minutes). Season to taste, and set aside.
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2
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Meanwhile, in a separate frying pan, heat remaining olive oil over medium heat. Add morcilla and stir occasionally until morcilla starts to break down (7-10 minutes). Be careful, it may spit. Transfer to a bowl, cool, then stir through rice mixture, add mint, season to taste and cool.
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3
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Spoon rice mixture into squid, leaving 1cm at top to secure with a toothpick (there may be stuffing leftover). Refrigerate until needed.
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4
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For spiced lentils, rinse lentils under cold running water, drain and set aside. Heat olive oil in a saucepan over medium heat, add vegetables and garlic and cook until soft (7-10 minutes). Add spices and stir until fragrant (3 minutes). Stir through lentils and chicken stock, bring to the boil, then reduce heat to low and cook until tender (35-40 minutes). Season to taste and keep warm.
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5
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Meanwhile, for saffron alioli, combine saffron, vinegar and 30ml water in a small saucepan over low heat until infused (5 minutes). Cool, transfer to a bowl, add yolk, garlic, mustard and lemon juice, then gradually whisk in olive oil until thick and emulsified. Season to taste. Refrigerate until needed. Makes about 250ml.
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6
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Preheat oven to 180C. Melt butter in a large ovenproof frying pan over medium heat. Add squid and cook, turning until golden (3-5 minutes), then transfer to oven and roast until opaque and cooked through (5-10 minutes). Thickly slice and serve with lentils, scattered with parsley, drizzled with olive oil and alioli to the side.
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RECIPE Brian Villahermosa, Catalonia
PHOTOGRAPHY Chris Chen
STYLING Vanessa Austin
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