Stuffed Squid Recipe
Ingredients
| 30 ml / 2 tbsp olive oil | ||
| Onion | 1 Large, finely chopped (For the stuffing) | |
| Garlic | 2 Clove (5gm), crushed (For the stuffing) | |
| Breadcrumbs | 50 Gram (For the stuffing) | |
| 60 ml / 4 tbsp chopped fresh parsley | ||
| 115 g / 4 oz halloumi cheese, grated | ||
| Ground black pepper | 1 To taste (For the stuffing) | |
| 4 squid tubes, each about | ||
| 18 cm / 7 in long | ||
| 900 g / 2 lb ripe tomatoes | ||
| 45 ml / 3 tbsp olive oil | ||
| Onion | 1 Large, chopped (To finish) | |
| 5 ml / 1 tsp caster sugar | ||
| 120 ml / 4 fl oz / 1/2 cup dry white wine | ||
| Several rosemary sprigs | ||
| Toasted pine nuts and flat leaf parsley, to garnish | ||
| Salt | To Taste | |
Directions
1. To make the stuffing, heat the oil in a frying pan and fry the onion for 3 minutes. Remove the pan from the heat and add the garlic, breadcrumbs, parsley, cheese and a little salt and pepper. Stir until thoroughly blended.
2. Dry the squid tubes on kitchen paper and fill with the prepared stuffing using a teaspoon. Secure the ends of the squid tubes with wooden cocktail sticks.
3. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly.
4. Heat the oil in a frying pan or saute pan. Add the squid and fry on all sides. Remove from the pan.
5. Add the onion to the pan and fry gently for 3 minutes. Stir in the tomatoes, sugar and wine and cook rapidly until the mixture becomes thick and pulpy.
6. Return the squid to the pan with the rosemary. Cover and cook gently for 30 minutes. Slice the squid and serve on individual plates with the sauce.
2. Dry the squid tubes on kitchen paper and fill with the prepared stuffing using a teaspoon. Secure the ends of the squid tubes with wooden cocktail sticks.
3. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly.
4. Heat the oil in a frying pan or saute pan. Add the squid and fry on all sides. Remove from the pan.
5. Add the onion to the pan and fry gently for 3 minutes. Stir in the tomatoes, sugar and wine and cook rapidly until the mixture becomes thick and pulpy.
6. Return the squid to the pan with the rosemary. Cover and cook gently for 30 minutes. Slice the squid and serve on individual plates with the sauce.
Chef
