Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month May 2015

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In May 2015 – recipe by Roman Rothmayer – chef of the decorated Restaurant “Das Schick”:

Stuffed calamri . dried tomatoes . Chorizo . purée of wild garlic

Ingredients for 4 servings:

8 calamari pieces, approx. 15 cm longZutaten
approx. 16 slices of chorizo sausage
olive oil
½ lemon
2 large tomatoes
1 clove of garlic
100 g sun-dried tomatoes
200 g white sandwich bread, crust removed
1/8 l olive oil
3 eggs
800 g potatoes (floury)
90 g butter (room temperature)
200 ml milk
approx. 100 g wild garlic (diced or puréed) to taste


For the purée: Peel potatoes, slice into quarters, then boil, covered, in salt water until soft. Strain, allow to evaporate (in a slightly preheated oven if necessary). Pound with a potato masher, press through a potato press or pass through a sieve. Add the butter, allow to melt, then stir. Heat the milk, gradually folding it into the potato mixture until it forms a thick, smooth mash. Season with salt and ground nutmeg. Finally, fold in the wild garlic.

Remove the core from the tomatoes. Chop the dried tomatoes, bread and one clove of garlic as finely as possible, or – better still – use a cutter knife. Add the eggs and stir into a creamy yet compact mixture.

Season the calamari with salt and lemon, then fill calamari with the mixture.

Heat chorizo sausage in a pan with a bit of olive oil, without allowing it to discolor.

Heat another pan, add approx. 4 tbsp. of olive oil, and fry the stuffed calamari until they turn light brown.

Arrange the wild garlic purée in a deep dish, place the calamari on top, and garnish with the chorizo sausage – like in our photo, for instance.


We wish you much success, and bon appétit!



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