Ingredients
Stuffing
- 1 cup --- quinoa, Soaked, drained and rinsed
- 2 garlic cloves
- zest of one lemon, Removed with potato peeler
- Large Handful of Parsley
- 2 small or one large red chilli, deseeded and roughly chopped
- 2 spring onions roughly chopped
- 18 green prawns, peeled and devined (reserve 8 heads)
- 1 tablespoon Stock Concentrate
Sauce /Bisque
- 1 carrot, Peeled and roughly chopped
- 2 cloves of garlic
- 1 small brown onion or half of large, halved
- 1 large or two small, sticks of celery, roughly chopped
- Reserved prawn heads
- 1/4 Cup White Wine
- 2 tablespoon Stock Concentrate
- 4 Roma tomatoes, quartered
- 2 tablespoon light sour cream
To assemble
- 4 Squid tubes medium to large, washed and dried
- 8 green prawns, peeled and deveined
- 8 Toothpicks
- 1/2 tablespoon paprika
To Finish
- 1 chorizo, finely diced
- 1/4 cup reserved cooked quinoa2
- 1/2 tablespoon chilli infused oil
- 2 kale sticks, Stems removed, roughly chopped
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cook quinoa absorption method (in small saucepan with water covering to 0.5cm above quinoa) add 1 tablespoon of stock concentrate. Bring to boil reduce to simmer and simmer for 15 mins. All fluid should be gone almost catching on bottom. Remove from heat and cover with tea towel to cool.
Set blades running at speed 7. Slide garlic, parsley, zest, chilli, spring onion through hole in lid and process for about 5 secs.
Add prawns and quinoa.
turbo a few times until roughly chopped and all ingredients combined.ASSEMBLY
Secure smaller opening of squid tube with toothpick. Place spoonfuls of stuffing into tube until nearly tightly filled. Slide a whole prawn either side of stuffing (2 per tube). Secure top with toothpick. Place in varoma dish. Repeat for all 4 tubes. Set varoma dish aside or in fridge if preparing earlier. Clean TM bowl
Place carrot, garlic, onion, celery into TM bowl. Speed 6 4 secs.
Scrape sides of bowl. Add oil and reserved prawn heads. Cook 100 degrees 5 mins speed 1.
Add the rest of sauce ingredients and fill TM bowl with water up to the 3/4 mark.
Set varoma in place and cook 35mins varoma temp speed 1.
Remove varoma dish and place tubes in preheated serving bowl to keep warm.
Strain sauce through basket, squeezing as much sauce from solids as possible. Discard solids.
Return sauce to TM bowl. Add sour cream and cook 90 degrees 3mins speed 3.5
Season to taste.
Add chorizo to a non stick frypan.
Cook until crisp, add reserved 1/2 cup of cooked quinoa.
Continue to stir and cook until all crispy.
Remove from pan and set aside.
Add chilli infused olive to same frypan, saute kale until jusy wilted.
Slice squid tubes neatly and place in serving plate. Pour sauce/bisque around squid. Scatter chorizo/quinoa crumbs over and place kale around.
Stuffing
turbo a few times until roughly chopped and all ingredients combined.Sauce
To dish up
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
First time cooking squid tubes and it was a success
Great recipe! I made the sauce and found it too watery... these tubes would go perfect with a garlic sauce which is what I'll try next time
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