Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
55 min
By Fran Warde
Published 2009
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.
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe