Serves 8 Main size
Craig Smith, Michels Executive Chef’s Recipe
Michels
7 Palmer Street South Townsville 4724 1460
www.michelsrestaurant.com.au
INGREDIENTS
CALAMARI
24 squid tubes
Method
Preheat oven to 170°C.
Stuff squid tubes with rice and sew together at end with tooth pick, place in hot pan and cook for 2 minutes.
Turn and place in oven at 170°C for 10 minutes.
PORTUGUESE RICE
1 tblsp butter
½ onion finely diced
1 carrot finely diced
1 stick celery finely diced
3 cloves garlic
1 ½ cups Arborio rice
1/3 cup white wine
1 tblsp paprika
1 ltr chicken stock boiling
1 ½ cups diced tomato
Pinch saffron
½ bunch chopped coriander
Method
Melt butter in pan, add onion, carrot, celery and garlic.
Cook for 2 minutes.
Add Arborio and paprika continue to cook for a further 5 minutes, add wine and continue to cook slowly. Add 1 cup boiling stock, add saffron. Once stock has disappeared add diced tomato and coriander, season with salt and pepper to taste.
CHORIZO CRUMBLE
2 chorizo sausages minced
4 slices of white bread crust removed
Method
Blend both ingredients together then toast in pan.
Lay on baking sheet and bake in the oven to dry out on 100°C.
CORN PUREE
1 tbsp butter
½ onion diced
2 cloves garlic
4 corn cobs kernels removed
100 ml white wine
100 ml cream
Salt and pepper
Method
Melt butter in pan, add onion, garlic and corn. Cook on low heat until translucent, add wine and cook till the wine has reduced by three quarters. Add cream and reduce by half.
Puree sauce, pass through colander and season.
To serve
While squid is cooking heat sauce then place sauce on plate with squid on top. Garnish with tossed rocket, lemon vinaigrette and chorizo crumble.