BBQ Cabbage-Stuffed Squid with Avocado Potato Mash

This innovative dish combines tender squid stuffed with a smoky BBQ cabbage filling, served alongside a creamy avocado potato mash. The melding of textures and flavors creates a unique culinary experience, where the richness of peanut butter enhances the savory profile of the cabbage stuffing. This recipe is not only delicious but also meets gluten-free and dairy-free dietary requirements, making it suitable for a variety of eaters.

Ingredients:

• 4 large flour squid, cleaned and prepared for stuffing
• 2 cups finely shredded cabbage
• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon vegetable oil
• 2 medium potatoes, peeled and cubed
• 1 ripe avocado
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the vegetable oil over medium heat. Add the shredded cabbage and sauté until softened, about 5-7 minutes.
2. Stir in the peanut butter, soy sauce, apple cider vinegar, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until the mixture is well combined and slightly caramelized. Remove from heat and let cool.
3. Preheat the oven to 375°F (190°C).
4. Stuff each squid with the BBQ cabbage mixture, securing them with toothpicks if necessary.
5. Place the stuffed squid on a baking sheet lined with parchment paper and bake for about 20-25 minutes until the squid is cooked through and slightly charred on the outside.
6. While the squid is baking, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
7. Add the ripe avocado to the potatoes, season with salt and pepper, and mash until smooth and creamy.
8. Serve the BBQ cabbage-stuffed squid alongside the avocado potato mash, garnished with fresh herbs if desired.