Casa
Martin
Cookbook
Stuffed Squid
Cleaning squid is very easy but it is undoubtedly a bit messy. It is however worthwhile as it is a very versatile fish. Below is a recipe for squid stuffed with breadcrumbs, ham and herbs and baked with a tomato and wine sauce but it is also good marinated and grilled or barbecued.
8 Squid about 12cm long
100g stale Bread, crumbled
1 small Onion, chopped,
1 clove Garlic, crushed
50g Jamom, shredded
1tbsp chopped Coriander
500g Tomato, skinned & chopped
Olive Oil
1 small Onion, chopped
1 glass White Wine
Chopped Parsley
Make the tomato sauce by softening the onion in the oil and briefly simmering with the tomato and wine.
Clean the squid, chop the tentacles into small pieces and leave the bodies whole.
Make the stuffing by softening the onion and garlic in oil. Add the chopped squid tentacles and the breadcrumbs, jamon and coriander. If dry add a little white wine. Stuff this mixture loosely into the squid bodies and secure the open end with a cocktail stick. In a shallow baking dish pour the tomato sauce over the squid, cover and cook in a medium oven for 20 - 30 mins. Five minutes before ready strew over lots of chopped parsley and cook uncovered.