Squid Wellington

This Squid Wellington combines the classic elements of the beloved Beef Wellington with a creative twist that features tender squid. Wrapped in flaky puff pastry and filled with a savory mixture of spinach, cream cheese, and herbs, this dish offers a delightful balance of textures and flavors. Perfect for seafood lovers, it respects traditional culinary principles while introducing a modern flair.

Ingredients:

• 500g squid, cleaned and cut into rings
• 1 sheet of puff pastry, thawed
• 200g fresh spinach, chopped
• 150g cream cheese, softened
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent.
3. Add the chopped spinach and cook until wilted. Season with salt, pepper, dill, and parsley. Remove from heat and let cool slightly.
4. In a bowl, mix the cooled spinach mixture with the cream cheese until well combined.
5. Lay out the puff pastry on a floured surface. Place the squid rings in the center of the pastry in a single layer.
6. Spread the spinach and cream cheese mixture over the squid evenly.
7. Fold the pastry over the filling, sealing the edges well to avoid any leaks.
8. Place the wrapped squid seam-side down on a baking sheet lined with parchment paper.
9. Brush the top with beaten egg to give it a golden color when baked.
10. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
11. Remove from the oven and let it cool for a few minutes before slicing and serving.