Name: Stuffed Squid
Yield: Serves 4
Ingredients: 3 tablespoons fresh breadcrumbs; ½ teaspoon rosemary spines; 6 tablespoons freshly grated Parmesan cheese; 2 tablespoons finely chopped parsley; 14 oz (400 g) fresh ripe tomatoes, liquidised with 1 cup of water and strained to eliminate skin and pips; 2 fl oz (50 ml) dry white wine; Juice of 1 lemon; 2 tablespoons olive oil; Pinch salt and freshly ground black pepper; 2 cloves garlic, chopped; Tentacles, finely chopped; Pinch cayenne pepper; 1 beaten egg; 4 medium-sized squid, completely cleaned and prepared as above; 2 fl oz (50 ml) olive oil; 2 cloves garlic, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

You will need neat needlework to achieve best results with this, so when you order your 4 medium-sized and completely cleaned squid from your fishmonger, pop into the kitchen equipment shop and buy a needle and fine butcher’s thread. Speak to the fishmonger nicely and ask for the tentacles to be chopped up and the squids prepared so as to give you white tubes into which you can force the stuffing. Stitch up the open end before cooking.