Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

This recipe of Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way is my first real homemade Portuguese seafood recipe ! Rich and intense, this plate took me some time to execute. Lisbon and its environs make some of Portugal’s finest foods !

Stuffed Squid with Tomato Sauce and Pine Nuts

First, here is the list you will need to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way that serves 4

  • 12 small ( 600 g) prepared squid tubes, with tentacles
  • 3 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 20 g pine nuts, toasted ( plus extra for serving)
  • 1/2 tsp chilli flakes
  • half a bunch of fresh coriander leaves, removed
  • 200 g cooked basmati rice
  • sea salt crystals

For the Tomato Sauce

  • 1 head young garlic, broken into cloves, crushed to a paste
  • 3 Tbsp olive oil
  • 1 small onion, finely chopped
  • 1 can chopped tomatoes

Now, here are the different steps you will need to follow to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

First, make the tomato sauce. Crush all the garlic to a paste with 1 tsp of sea salt crystals and set aside. Heat the oil in a flameproof casserole. Add the onion and fry until pale golden. Increase the heat and add 2 tsp garlic paste ( the rest is for the stuffing) to the tomatoes. Simmer mon a medium heat for about 10 minutes. Set aside.

Now, heat a frying pan on medium heat and add the onion and fry until golden. add the rest of the crushed garlic, add the chopped wings and fry for 2 minutes. Add the pine nuts, chilli and roughly chopped coriander leaves. Mix in the cooked rice and transfer to a dish to cool.

Then, soak enough wooden cocktail sticks in cold water for 30 minutes. Preheat the oven to 180°C. Stuff each squid and thread one of the tentacles onto a cocktail stick, sealing the top closed as you go. Repeat with remainder.

Fry a few stuffed squid at a time in a little of the oil until golden. Add to the tomatoes in the casserole and cook in the oven for 15 minutes.

To serve, scatter over the reserved coriander leaves and the extra pine nuts. Finally, Carefully remove the cocktail sticks before serving and Enjoy !

Parmesan Panna Cotta

This Parmesan Panna Cotta is an easy and inexpensive starter. Its preparation is fast and after only 2 hours in the fridge you can already taste it. Then … Do not hesitate any more and prepare without delay these small Parmesan Panna Cotta.

Now, here is the list of different ingredients you will need to prepare Parmesan Panna Cotta for 4 to 6 people

  • 1 g gelatin or 1 large gelatin leaf
  • 50 g candied tomatoes
  • 250 ml whipping cream
  • 50 g  Parmesan cheese
  • freshly ground pepper
  • some parsley leaves

Now, here are the few steps you will have to follow to make the Parmesan Panna Cotta with a 10 minute preparation

Start by soaking the gelatin leaf in a bowl of cold water. Meanwhile, mix the candied tomatoes in a blender and divide them in the prepared small verrines or glasses.

Next, bring the crème fraîche or whipping cream to a boil and then, of the heat, add the drained gelatin. Mix well, add pepper and then pour your preparation into the verrines or small glasses.

When everything is done, refrigerate at least for 2 hours. For best results, refrigerate overnight. Then, just before serving, you may decorate with some parsley leaves and serve the verrines or small glasses with some breadsticks. Enjoy !

Côté Table, A découvrir en Avril… to discover in April

Côté Table, A découvrir en Avril … to discover in April en ce Printemps qui commence. Temps de régénération et de renouvellement. Plongez dans ce mois, détendez-vous …

Commençons d’abord par les radis. Roses, violets, rouges. Quelle que soit leur couleur extérieure, ces petits légumes-racines sont croquants et percutants comme leur intérieur, blanchi et d’une fraîcheur très printanière. Commençons donc par cette Salade de Radis, Petits Pois, Concombre et Herbes à la Mozzarella.

Des œufs. Oui, ils sont en vogue maintenant. Surtout ceux en chocolat. Mais cette fois-ci je veux vous parler des œufs de caille. Alors n’attendez pas pour essayer mes Croque Madame aux Oeufs de Caille re-visités. C’est une idée de brunch parfaite pour toute la famille.

Maintenant, qu’il pleuve ou qu’il fasse soleil, nous fêterons le Printemps. Mon agneau de printemps n’est autre qu’une Épaule d’Agneau Rôtie cuisson lente. Un vrai délice … Mais Pâques n’est pas Pâques sans ses sucreries. Le beurre, le sucre et un peu de savoir-faire peuvent créer les confections les plus délicates. Faites ce Gâteau aux Carottes comme cadeau à vos amis et la famille, et bon appétit avec La Classe de Cuisine ! 



Côté Table, A découvrir en Avril… to discover in April is a time that is called Spring. Time of regeneration and renewal. Dive in, chill out…

First, the Radishes. Pink, purple, red. Whatever their outer shade, these small root vegetables are crunchy and punchy on the inside, and fresher then spring itself. So let’s start with this flushed fuchsia shading and creamy white Radish, Pea, Cucumber and herb Salad with Mozzarella.

Eggs. Yes they are in vogue now. Especially the chocolate ones. But I also love working with Quail’s eggs. So don’t wait to try my new version of Quail Croque Madame. It makes a perfect brunch idea for the entire family.

Now, rain or shine we will have a spring celebration. My Spring Lamb is a slow Roast Lamb Shoulder. A real delicacy… But Easter is not Easter without its sweets. Butter, sugar and a little “savoir-faire” can create the most delicate confections. Make this Carrot Cake as a gift for friends and family and Bon Appétit at La Classe de Cuisine !