Stuffed Squid in its Ink

Name: Stuffed Squid in its Ink
Yield: Serves 4
Cuisine: France
Ingredients: 2 tbsp chopped fresh parsley; 2 cloves garlic, chopped; 1 onion, chopped; salt and pepper; 6 ripe olives, pitted and chopped; 2-3 tbsp shredded fresh oregano or basil; bouquet garni; ½ cup/30 g fresh breadcrumbs; 2 clove garlic, crushed; 2 tbsp/30 ml olive oil; 3 lb/1.4 kg squid (about 2 lb/1 kg if cleaned); 2 lb/1 kg tomatoes, peeled, seeded and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

If the squid has been cleaned and the ink sac removed by the fishmonger, the ink can be omitted from this recipe. Capers, fennel, celery or bell peppers can be added to the sauce.

Ingredients

3 lb/1.4 kg squid (about 2 lb/1 kg<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Prepare the squid, reserving the ink sac.
To make the stuffing: chop the tentacles and fins. Fry the onion and garlic in the olive oil until soft, but not brown. Stir into the chopped squid with the parsley, olives and breadcrumbs. Season with salt and pepper. Fill the squid pouches with stuffing (see Stuffing squid and cu