Baby squid with red pepper stuffing

Name: Baby squid with red pepper stuffing (Chipirons farcis aux poivrons rouges)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves: 4
Cuisine: French
Ingredients: 3 shallots, chopped; salt and freshly ground black pepper; 50 g (2 oz) cured ham fat preferably Parma, diced; 4 tbsp olive oil, plus extra for oiling the roasting tin; 1 red pepper, deseeded and chopped; 1 garlic clove, crushed; 250 ml (9 fl oz) white wine; 1 fresh red chilli, deseeded and chopped; 1 small onion, chopped; bunch of fresh flat-leaf parsley; 20 squid, each 10 cm (4 inches) long

Chipirons farcis aux poivrons rouges

Preparation info

Serves:
4

Difficulty
Medium
Ready in
55 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

This is a great way to present this abundant seafood and pack in some extra flavour. Serve this dish on its own or on top of some fresh garden leaves and hot chopped chilli.

Ingredients

20 squid, each 10 cm (4 inches) long
4 t

Europe
France
Starter
Gluten-free
Mediterranean

Method

Clean the squid: pull the tentacles from the body and remove and discard the clear quill, rinse the body, cut the bulbous part off the tentacles and discard, then rinse the tentacles.

Heat half the oil in a pan and quickly sauté the tentacles on a high heat for 4 minutes, stirring constantly. Remove from the heat and allow to cool. Heat the ham fat in the pan, add the onion, shallots, p