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Stuffing Squid & Cuttlefish

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Clean and prepare the squid or cuttlefish, leaving the pouch in one piece. The rest of the cleaned flesh can be chopped and used as part of the stuffing mixture.
  1. Use a pastry bag or small spoon to stuff the mixture loosely into the pouch (see recipe). Note The stuffing will swell when cooked to fill out the pouch.

  2. Secure the pouch with a trussing needle and string, or with toothpicks, and cook as directed in the recipe.

© 1989 Anne Willan. All rights reserved.

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