Stuffed squid

Name: Stuffed squid
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 small onion, finely chopped; 1 tablespoon olive oil; 2 cloves garlic, chopped; 50 g pine nuts; 4 squid, each weighing about 200 g; salt and freshly ground black pepper; pimentón; 2 tablespoons olive oil; 2 tablespoons finely chopped parsley; grated rind of 1 unwaxed lemon; 4 tablespoons fresh breadcrumbs; 2–3 tablespoons white wine; 2 sun-dried tomatoes in oil, finely chopped, or 1 tablespoon sun-dried tomato paste; 1 bay leaf; 2 tablespoons chopped parsley; 2 cloves garlic, crushed; 1 onion, finely chopped; 400 g tinned chopped tomatoes; sugar, salt and freshly ground black pepper; 100 ml white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

The stuffing of breadcrumbs, pine nuts and raisins comes, from the Catalan coast and the Balearic islands. Sometimes the squid is simmered in saffron-flavoured stock; in winter I prefer to braise it in tomato sauce, which produces a richer dish.

Ingredients

4 squid, each weighing about 200 g

Europe
United Kingdom
Dinner
Spicy
Winter

Method

First clean the squid. Pull and twist the head to separate it from the body, removing the innards with it. Cut the tentacles from the head just above the eyes; they will remain joined together by a thin band of flesh. Within the band of flesh is the hard ‘beak’ which you squeeze out and discard. Discard the head and innards, hook the transparent bone out of the body with your finger and