Stuffed calamari with sauce

Ingredients

• Honey

  1 tbsp or 21g

• Mustard

  Prepared, yellow

  ½ tbsp or 8g

• Lime juice

  Raw

  2 lime yields or 88g

• Olive oil

  Salad or cooking

  50g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Squid

  Mollusks, mixed species, raw

  800g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  ½ clove or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  200g

• Vegetable Stock

  Freshdirect

  400g

• Butter

  Unsalted

  1 tbsp or 14g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

Directions

1. For spicy sweet and sour sauce
2. In a bowl, add the honey, mustard, lime juice and lime zest.
3. Whisk until all of the ingredients are completely incorporated.
4. Start to add the sunflower oil in a slow steady stream, while continuously whisking.
5. If it becomes too thick, dilute with some water.
6. Season with salt and pepper to taste.
7. Thinly slice the chili and finely chop the fresh coriander leaves. Add them to the bowl and mix.
8. Set aside until needed.
9. For stuffed calamari
10. Preheat oven to 180* C (350* F) Fan.
11. Remove the tentacles and innards from the calamari. Cut off the wings. Finely chop the tentacles and wings. Finely chop the innards and set aside until needed.
12. In a pan, sauté the tentacles and wings.
13. Add the chopped onion and the minced garlic.
14. Sauté for 2 minutes. Add the rice and sauté for 1 minute, until it soaks up all of the juices from the onion and the aromas from the calamari.
15. Gradually add the hot vegetable stock.
16. Simmer for about 20 minutes, until the rice soaks up all of the stock.
17. When the mixture has thickened, remove from heat. Add 1 tablespoon of butter, coriander, lemon zest and lemon juice. Stir and season to taste.
18. Fill the calamari with the rice filling.
19. Seal the opening with a toothpick.
20. Place a pan over medium to high heat. Let it get very hot and add some olive oil.
21. Add the stuffed calamari and brown on all sides for about 2 minutes.
22. Transfer to a baking pan. Slice them open on the top side. Add a cube of butter, some finely chopped thyme to each. Season them with salt and pepper.
23. Bake for 5 minutes.
24. Drizzle with some of the spicy sweet and sour sauce and serve.

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