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PrintSTUFFED SQUID
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pat the squid dry on kitchen paper. Heat oil in a frying pan and gently fry the onion for 5 minutes.
- Add the garlic and courgette and fry for a further 3-4 minutes until the courgette softens.
- Crumble in the saffron and add the almonds. Cook gently, stirring, for 2 minutes.
- Stir in the sultanas and a little salt and pepper. Leave to cool.
- Pack the mixture into the squid using a small teaspoon and secure the open ends with short wooden skewers or cocktail sticks.
- Season with plenty of pepper.
- Brush a heavy-based frying pan with another tablespoon of the oil and fry the squid for about 5 minutes, turning once.
- Transfer to small plates. Mix the remaining oil with the lemon juice and plenty of black pepper and drizzle over to serve.
INGREDIENTS
- 750 grams small squid tubes
- 8 tablespoons Cooking oil
- 2 onion, finely chopped
- 4 garlic cloves, crushed
- 2 medium courgette, grated
- 1 teaspoons saffron threads
- 100 grams blanched almonds, coarsely ground
- 50 grams sultanas, chopped
- 2 tablespoons lemon juice
- Salt and pepper
8 comments for “Stuffed Squid”
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