Stuffing

When left whole, the pouch, or body, of the squid makes a perfect natural container for stuffing. Leave a little room at the top because the stuffing swells during cooking. Use the chopped tentacles in the filling, along with other full-flavoured ingredients. A popular Spanish stuffing includes ham, onions and breadcrumbs. A Middle Eastern mixture of couscous, sausage, red pepper and mint makes a delicious alternative.

1. Hold the pouch in one hand. Pipe or spoon the stuffing into the pouch with a large tube.

   

2. Secure openings with wooden cocktail sticks or sew closed with a trussing needle and string.