2 lb (900 g) squid olive oil for frying
for the stuffing
1 1/2 cup (90 g) wholemeal breadcrumbs
1 large onion, finely chopped
2 tablespoons chopped fresh green herbs, as available
1 clove garlic, finely chopped
3/4 cup (100 g) 4 oz blanched almonds
chopped reserved tentacles of the squid
salt and freshly ground black pepper
1 egg, beaten
1 large onion, finely chopped
2 tablespoons chopped fresh green herbs, as available
1 clove garlic, finely chopped
3/4 cup (100 g) 4 oz blanched almonds
chopped reserved tentacles of the squid
salt and freshly ground black pepper
1 egg, beaten
for the sauce
1 (397 g (14 oz) can chopped, tomatoes
2/3 cup (150 ml) 1/4 pt dry white wine
1 onion, finely chopped
2 tablespoons chopped parsley
salt and pepper
2/3 cup (150 ml) 1/4 pt dry white wine
1 onion, finely chopped
2 tablespoons chopped parsley
salt and pepper
method
1. Prepare the squid or ask your fishmonger to prepare them (they are often available already prepared).
2. Combine the stuffing ingredients to make a nice moist mixture, stuff the sacs and sew up with a trussing needle and kitchen string.
3. Heat up the olive oil and turn the stuffed squid in the pan until browned all over.
4. Mix together the sauce ingredients, combining well.
5. Place the stuffed squid in a casserole dish, and pour over the blended ingredients of the sauce.
6. Cover tightly and bake in a cool oven 150°c (300°f) gas 2 for 1/2 hours.
Serve hot.
2. Combine the stuffing ingredients to make a nice moist mixture, stuff the sacs and sew up with a trussing needle and kitchen string.
3. Heat up the olive oil and turn the stuffed squid in the pan until browned all over.
4. Mix together the sauce ingredients, combining well.
5. Place the stuffed squid in a casserole dish, and pour over the blended ingredients of the sauce.
6. Cover tightly and bake in a cool oven 150°c (300°f) gas 2 for 1/2 hours.
Serve hot.
serving amount
serves 4-6
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