Langostino Stuffed Calamari Ingredients: 1 ½ lb fresh ground chorizo sausage (cooked & drained) 2 ½ lb fresh langostino or shrimp meat 2 red peppers finely chopped 2 green peppers finely chopped ¼ cup minced scallions (green & white parts) ¼ t. cumin 1 T. fresh thyme ½ T. cayenne pepper Salt & pepper to taste
Method: Sauté mixture until opaque & set aside. Clean 2 lb squid, removing wings and skeleton. Rinse well & pat dry. Stuff squid tubes generously and secure top of tube with toothpick to prevent filling from spilling out Freeze leftover filling for future use. Lightly brown tubes in sauté pan using extra virgin olive oil. Bake in 350 degree oven for 8 minutes. Remove and slice into ½ inch rings. Serve warm with garlic aioli (mayonnaise) & mango nectar reduction.
Spanish River Grill
