Calamari with Cabbage Filling

Ingredients

• 800 g squid (ready to use; 4 pieces)
• 1 Organic Orange
• 1 Shallot
• 300 g white cabbage (1 piece)
• 40 g walnut kernels
• 4 sprigs thyme
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• toothpicks

Instructions

1. 1.

   Wash, clean the squids, cut off the tentacles and pat everything dry.

2. 2.

   Rinse the orange hot, pat dry and zest the peel. Squeeze out the juice.

3. 3.

   Peel the shallot and finely dice it. Wash and trim the cabbage, then slice into strips. Roughly chop the walnuts. Wash the thyme, shake dry and pluck the leaves.

4. 4.

   Heat 1 tbsp oil in a pan. Add the shallot and cabbage and sauté over high heat for about 2 minutes until translucent. Pour in half of the orange juice, season with salt and pepper, cover and simmer for about 10 minutes until tender. Let it cool uncovered for about 10 minutes, then taste and adjust seasoning.

5. 5.

   Fill the squid tubes with the cabbage mixture and secure with toothpicks. Place the tentacles in a baking dish and pour over the remaining orange juice.

6. 6.

   Sprinkle with orange zest, walnuts and thyme, season with salt and pepper, drizzle with the remaining oil. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes.