Squid Stuffed with Herbed Quinoa, Sherry Prawns, and Roasted Cabbage Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green cabbage on a tray, toss it with 1 tablespoon olive oil, a pinch of salt, and black pepper, and roast for 20 minutes until tender and lightly browned at the edges.

2. 2

   Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Finely chop the squid tentacles. Heat 1 tablespoon olive oil in a skillet over medium heat, add half of the onion and half of the garlic, and sauté for 3 minutes. Add the chopped tentacles and cook 2 minutes more. Stir in the sweet paprika, ground cumin, and chili flakes if using, cooking for 30 seconds.

4. 4

   Add the cooked quinoa to the skillet with the tentacles. Mix in half of the parsley, the mint, the lemon zest, and 1 tablespoon of the lemon juice. Season with salt and black pepper. Cook for 1 minute, remove from the heat, and let it cool slightly.

5. 5

   Stuff the squid tubes with the quinoa mixture without packing too tightly, leaving a small space at the opening. Secure with toothpicks if needed.

6. 6

   Heat another tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the stuffed squid for 1 minute per side. Transfer the skillet to the oven and bake at 200 °C / 400 °F for 8 minutes, until tender and just firm. Remove and keep loosely covered.

7. 7

   For the cream, transfer the roasted cabbage to a blender with the cooking cream and 120 ml / 1/2 cup of the fish stock. Blend until smooth. If desired, warm it for 2 minutes in a saucepan over low heat and adjust with salt and black pepper.

8. 8

   In the same skillet, add 1 more tablespoon olive oil and sauté the remaining onion for 2 minutes. Add the remaining garlic and cook for 30 seconds. Add the prawns, season with salt and black pepper, and sauté for 1 minute per side.

9. 9

   Add the butter, dry sherry, and the remaining 60 ml / 1/4 cup fish stock. Cook for 2 to 3 minutes until the sauce reduces slightly and the prawns are cooked through. Stir in the remaining lemon juice and the rest of the parsley.

10. 10

    Spoon a base of roasted cabbage cream onto each plate. Place two stuffed squid per serving on top and arrange the prawns with their sherry sauce around them. Finish with a few drops of the remaining olive oil if desired and serve hot.