Advertisement
4
Medium
By Jill Norman
Published 2005
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.
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