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Braised Squid with a Parsley Stuffing

 

Serves : 6

 

Ingredients:

 

12 Squid (About 8cm / 3¼ inch long)

2 tbsp Finely Chopped Fresh Parsley

2 Cloves Garlic, crushed

3 tbsp Freshly Grated Parmesan Cheese

½ cup / 25g / 1oz Fresh Breadcrumbs

2 Anchovy Fillets

1 Egg

6 tbsp Olive Oil

225g / 8oz Fresh or Canned Plum Tomatoes

⅔ cup / 150ml / ¼ pint Dry White Wine

1 Chilli Pepper

Salt to taste

 

Instructions:

 

  1. Clean the squid and finely chop the tentacles.

 

  1. Combine the parsley, the garlic and the breadcrumbs. Mash and mix in the anchovy fillets.

 

  1. Beat the egg and mix it with the bread mixture. Add about half the oil and the tentacles of the squid.

 

  1. Now push the mixture into the squid bodies, stopping about two thirds of the way down. (The squid will shrink as it cooks and thus push the stuffing down to the end.)

 

  1. Heat the rest of the oil in a pan large enough to hold all the fish in one layer.

 

  1. Roughly chop the tomatoes and add them to the oil with the wine and the whole chilli.

 

  1. Bring the tomatoes and wine to the boil, then turn the heat to a very low simmer. Add the squid and seal the pan tightly.

 

  1. Cook for about 30 minutes, until a fork will easily pierce the squid.

  2. Season the sauce and wait, if you like - this dish may be served hot, cold or in between.

 

Tips for measuring, temperatures, or conversion from imperial to metric

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