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Provolone and ricotta-stuffed squid with yellow pepper sauce

  • Starter
  • medium
  • 4
  • 60 minutes, plus cooling time

PT1H

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Ingredients

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Squid

Yellow pepper sauce

Potatoes, chillies and tomatoes

Chicken stock jelly

  • 150g of chicken stock
  • 1g of agar agar
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Method

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1
To prepare the squid, first wash them thoroughly and pull the tentacles away from the body. You can use the tentacles for other dishes, so set them aside in the fridge or freezer
2
Next, remove the innards and quill from the body before peeling away the external purple membrane. Slice the fins from the sides of the body
3
Mix the salt, sugar and paprika together and use to thoroughly coat the squid. Cover and leave to marinate for 10 minutes
4
For the yellow pepper sauce, sauté the garlic in a pan over a medium heat. Add the yellow pepper, season with salt and simmer with the lid on for a few minutes until softened
5
Pour in the vegetable stock and cook for another 5 minutes. Blitz the contents of the pan, pass through a fine sieve and keep warm until required
  • 200g of vegetable stock
6
Rinse the squid to remove the marinade and pat dry with kitchen towel. Place the squid in a bowl covered with cling film and use a smoking gun to smoke the squid for 5 minutes (or according to the manufacturers instructions)
7
Meanwhile, pan-fry the potatoes in a little olive oil until soft and golden brown. Season with salt and leave to cool
  • 20g of potato, peeled and cut into 0.5cm cubes
  • olive oil
  • salt
8
To make the chicken stock jelly, whisk the agar agar into the chicken stock and bring to the boil
  • 150g of chicken stock
  • 1g of agar agar
9
Remove the pan from the heat and arrange the cooled potatoes, sun-dried tomatoes and green chilli on the serving plates. Pour over the chicken jelly and leave to cool and set
10
Mix together the ricotta and Provolone cheese, transfer to a piping bag and pipe the filling into the smoked squid
11
Quickly fry the stuffed squid with a little extra virgin olive oil for 2–3 minutes, arrange on top of the set jelly and pour over the yellow pepper sauce. Serve immediately
  • extra virgin olive oil
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Provolone and ricotta-stuffed squid with yellow pepper sauce

 
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