Where’s my seafood lovers at? You’re gonna love this one. Belgian Endive Stuffed with Marinated Calamari is another Paleo recipe idea for your Super Bowl menu.
You can prepare this marinade a few days ahead of time and spend 10 minutes or less preparing the actual dish before you’re ready to serve. When you cook up the squid if there’s too much for the amount of people you’ll be serving use the leftover calamari as a side or full meal on the day you prepare the marniade. That’s a two-for-one!
I was inspired when I realized that belgian endive could be used as little mini vehicles to transport food. This is another recipe that I served at our Christmas tapas dinner. Of course anything tiny is super cute and if you’ve noticed, all the appetizers I’ve posted are bite size. If you pick a few different tiny dishes that are full of flavor and make a small amount of each you can try out a bunch of new recipes all on the same day. At least that’s what I tend to do when I plan big meals and serve more than just me and Jeff.
Lava Lake Lamb
Interested in trying something else new? Lava Lake Lamb is looking for folks to recreate recipes from their blog and capture an image of the meal. If you’ve got an interest in trying out a new recipe using lamb and you have a camera to capture the dish, head on over to their blog and check out all the details. If that sounds as much fun to you as it did to me, there’s a $20 gift card waiting with your name on it.
I hope you’ve got room on your Super Bowl menu for a few more dishes. :) I’ve got a veggie based salad, a salmon based dish and some fun finger food coming the rest of this week. Of course if you’re looking for more Paleo gameday recipes, Pigskin Paleo is the place to look.
So what’a'ya think? Gonna give this one a try?
Belgian Endive Stuffed with Marinated Calamari
- 2 pounds squid, cleaned and sliced
- 2-3 tablespoons olive oil
- 1 lemon, juice and zest
- 1 bunch fresh basil, chopped
- 3 cloves garlic, minced
- 1/2-1 cup roasted red peppers, diced
- sea salt, coarse ground black pepper and dried oregano to taste
- 3 heads belgian endive
Directions Makes 8-10 servings
- Stir fry the squid in a pan over medium heat until the ends start to curl.
- Remove from heat and let cool. Once it’s able to handle chop the cooked squid into small pieces using kitchen sheers. (If there’s too much squid feel free to set some aside to eat right away.)
- Combine squid, olive oil, lemon juice, lemon zest, basil, garlic, red pepper, salt, pepper and oregano in a gallon size zip lock bag. Marinate the mixture for 1-2 days, occasionally turning upside down to distribute the marinade.
- When ready to serve, rinse and separate endive and lay pieces out on a platter.
- Scoop a teaspoon of calamari mixture into each endive leaf. Add remaining marinade to a bowl and serve along side platter.
- Enjoy! :)