Spanish Calamari – Food & Home Magazine

Ingredients

• CHILLI BUTTER
• 50g butter, softened
• 2 red chillies, seeded and finely
• chopped
• 8 sprigs fresh coriander, chopped
• 20g red onion, finely chopped
• 10g garlic paste
• PINEAPPLE AND PRUNE SALSA
• ½ fresh pineapple, cubed
• 5 sprigs fresh coriander, finely chopped
• 5 prunes, seeded and chopped
• 5ml (1 tsp) black sesame seeds
• 5ml (1 tsp) white sesame seeds
• 45ml (3 tbsp) tarragon vinegar
• 15ml (1 tbsp) olive oil
• 20g chorizo, cut into julienne strips
• 100g Falkland Island calamari
• 30g chilli butter
• 25g pineapple and prune salsa