Squid Rings with Leeks and Spinach

Name: Squid Rings with Leeks and Spinach
Yield: Serves 4
Ingredients: 25 g (1 oz) butter; 375 g (12 oz) leeks, trimmed and cut into 1 cm (½ in) rings; 750 g (1½ lb) large squid, washed and prepared for stuffing; 1 tablespoon olive oil; 125 g (4 oz) fresh spinach, stalks removed, washed, well drained and chopped; 2 teaspoons caster sugar; 15 g (½ oz) butter; Salt and black pepper; 50 g (2 oz) pecan nuts, chopped; 1 large red pepper, halved, deseeded and cored; 5 cm (2 in) piece fresh root ginger, peeled and chopped; 1 clove garlic, chopped finely; 1 small egg (size 4), beaten lightly; 375 g (12 oz) tomatoes, skinned and chopped roughly; 1 large clove garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

1 tablespoon olive oil
15 g (½ oz) butter

Fish course
Pescatarian
Gluten-free

Method

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