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Ingredients
- small pumpkin, peeled and cut into chunks
- 100mL extra virgin olive oil
- Salt
- 50mL sherry vinegar
- 8 small calamari tubes (about 10cm long)
- 3 morcilla*, peeled and cut into strips
- 1/2 preserved lemon, finely chopped
- 50g pumpkin seeds
- 1/2 bunch parsley, chopped
Method
Pre-heat oven to 220C. Place pumpkin on a lightly oiled tray and brush with oil and season with salt. Roast until tender. Place in a food processor or blender with vinegar and process until smooth. Clean calamari, leaving skin on. Stuff with morcilla and secure with a toothpick. Grill calamari on a lightly oiled grill for about 1-2 minutes on all sides. To serve, smear puree on serving plate. Cut calamari into 1.5cm slices and place on puree, sprinkle with preserved lemon, pumpkin seeds and parsley. Reserve remaining puree for another use.
