Chorizo Stuffed Calamari with Piquillo Pepper Vinaigrette – Hestan Cue Recipes

Ingredients

• 4 Calamari
• 1/2 Tbsp. High Heat Oil
• Kosher Salt (as needed)
• 1/2 cup (60 grams) Small Russet Potato
• 2 oz (55 grams) Spanish Chorizo
• 1 Tbsp. High Heat Oil
• 1 Garlic Clove
• 1 Tbsp. Shallot
• 1/4 Tbsp. Kosher Salt
• 1/4 tsp. Sherry Vinegar
• 1/2 tsp. Parsley Leaves
• 1 1/4 Tbsps. Extra Virgin Olive Oil
• 1/2 Serrano Chile
• 1/2 Tbsp. Shallots
• 3/4 cup (90 grams) Piquillo Peppers
• 1/4 tsp. Kosher Salt
• 1/2 Scallions
• Fleur de Sel (as needed)
• Extra Virgin Olive OIl (as needed)
• 1/2 Lemon