Hey fam, did you miss me? It’s been a minute since I brought you a recipe but it is well worth the wait. With warmer weather on the horizon, I’m thinking white wine, lighter meals and festive season vibes. This recipe requires a bit of elbow grease but nothing too intense. The result is worth it so let’s get into this weeks mealtime delight, stuffed squid tubes.
I’ve split the recipe up into 3 parts, the stuffing, the cooking and the dip.
The cheaters guide to a quick aioli
You won’t be making a whole lot so a small bowl will do.
Finely chop/mince your garlic and add it to the bowl. Add 1tsp of lemon lemon juice to the garlic and stir.
Use the spoon to level it out the mixture and sprinkle with a pinch of salt.
Let the mixture sit for 8-10 minutes. (this is so that the lemon juice and garlic can marry in the bowl)
Place a mesh strainer over another bowl. Pour the garlic-lemon mixture out into the strainer and push down with a teaspoon. Try and get as much juice out as possible.
Save the garlic, you’ll use it in your rice later on.
We’re almost done! Spoon by spoon, add mayonnaise into the garlic-lemon mixture. If your aioli taste is too garlicky then simply add more mayo.
Optional – chili flakes
Boil your rice as you chop your ingredients. Chop onions, mushrooms and carrots finely.
Add olive oil, garlic and spices to the pan. I find that warming the spices really bring out the flavour as they infuse with the oil and garlic.
Cook your onion till translucent then add in the carrots and mushrooms. Put a lid on your pan and let the ingredients sweat as your rice boils.
Remove the lid and transfer your rice into the pan, mixing as you go along. Once all the rice is in the pan, add a cup of vegetable stock to the mix and let it simmer on a low heat till completely absorbed.
Use a tablespoon of butter to the pan and mix through your rice mixture. Allow to cool and crumble feta in the the mixture.
Preparing the squid tubes:
I bought the Cleaned Calamari Tubes & Tentacles 500g Pack from Caught Online.
Defrost the Calamari Tubes and give a thoroughly rinse before use.
Add the stuff the rice mixture into the tubes and seal with a toothpick. Be as generous as you’d like but make sure you’re able to completely seal off the opening with a toothpick.
Place in a baking dish or tray and place in the oven for 20minutes. Remove your tubes from the oven and fry in vegetable oil till golden.
You can transfer them onto a wire rack or paper towel to drip/cool or place onto wax or grease paper and serve immediately. Sprinkle with salt while hot!
This is my second meal created with the sustainable seafood bought on the Caught Online website. I love that the prices and portions are exceptional and you find full product description on the website and a list of the available items as well as their relevant listing on the SASSI list. Sustainable shopping has never been easier! Oh and did I mention their next day delivery? Yeah, sign up and receive a R150 discount towards your basket. As if that wasn’t a mouth full of benefits, you also stand to win 20% off of your next order when you upload your meals to your instagram stories and tag caught online.
The caught online website is perfectly curated for ease of browse and checkout. Regular specials and a variety of items make it easy to meal plan your week ahead. The dedicated spices and sauces category is an essential last stop before heading to the checkout, it’s just what you need to spruce up your meals.