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Ingredients (9)
800 g | calamari — tubes, cleaned |
FOR THE STUFFING:
100 g | chorizo — diced |
100 g | ricotta cheese — crumbled |
10 g | fresh parsley — finely chopped |
10 g | fresh basil — finely chopped |
lemon — halved, juice only | |
2 | coconut oil — melted |
salt and freshly ground black pepper — Himalayan crystal | |
lemon — wedges, to serve |
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