Mediterranean stuffed squid

Method

1. First make the stuffing. Heat the olive oil in a heavy-based frying pan. Add in the onion and fry gently until soft and golden.

2. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often.

3. Remove from the heat and add in the tomatoes, breadcrumbs, garlic, eggs and parsley, mixing well. Season to taste with salt and freshly ground pepper.

4. Stuff the squid with the stuffing mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks.

5. Heat the olive oil in a large, lidded, deep-sided, heavy-based frying pan and fry the stuffed squid for 2 minutes.

6. Pour over the brandy and carefully set alight. Once the brandy flames have died down, add in the garlic, anchovies, capers and chillies.

7. Sprinkle with the flour and add the wine.

8. Bring to the boil, cover, reduce the heat and simmer gently for 1 hour.

9. Sprinkle over the parsley and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1kg Squid, cleaned tentacles cut off, chopped and reserved
2 tbsp Olive oil
100ml Brandy
2 garlic clove, chopped
5 anchovy fillets, chopped
3 tbsp capers, chopped
2 Chillies, chopped
1 tbsp Flour
300ml White wine
2 tbsp Parsley, chopped, to garnish
steamed couscous, to serve

For the stuffing:

3 tbsp Olive oil
1 large onion, chopped
reserved squid tentacles, (see above)
3 plum tomatoes
85g fresh breadcrumbs
1 garlic clove, crushed
2 Eggs
2 tbsp Parsley, chopped
Salt, and freshly ground pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!