Squid Rings with Leeks and Spinach

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This is a wonderful way of serving larger stuffed squid; when cooked the squid is sliced and laid on a rich red sauce. When preparing the squid save the fins and tentacles and chop to include in the stuffing.


  • 1 tablespoon olive oil
  • 15 g (½ oz) butter


Heat the olive oil and the butter in a large, deep frying pan over a medium heat. Add the leeks and stir occasionally until softened – don’t let them brown. Add the ginger and garlic, the chopped squid fins and tentacles and the spinach with only the water that clings to the leaves after draining. Stir around over the heat, just until the spinach is limp – if there is a lot of liquid increase t