Baby squid with red pepper stuffing

Chipirons farcis aux poivrons rouges

Preparation info
  • Serves:


    • Difficulty


    • 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.


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


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