Stuffed squid

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4–6

By Jane Baxter
From Saturday Kitchen

For the stuffed squid

  • 2 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 30 whole baby squid, cleaned and gutted, with tentacles removed and finely chopped
  • 1 fennel bulb, trimmed and finely chopped
  • 2 tsp ground fennel seeds
  • 1 tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 anchovies, finely chopped
  • 100g/3½oz rainbow chard leaves
  • 50g/1¾oz ground almonds, lightly toasted
  • 50g/1¾oz fresh breadcrumbs
  • 3 tbsp grated pecorino cheese
  • salt and freshly ground black pepper

For the tomato sauce

  • 3 tbsp olive oil, plus extra for drizzling
  • 4 garlic cloves, crushed
  • 500g/1lb 2oz tomatoes, skinned, cored and chopped (or good-quality tinned tomatoes)
  • 1 bunch basil, shredded, plus extra to garnish
  • salt and freshly ground black pepper
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