Stuffed Braised Squid
This meal is something special that will transport you straight to the Amalfi!
As fancy as this meal looks, it is seriously so easy!
The key to this recipe is getting fresh good quality squid from your local fish shop. Make sure you ask them to clean it for you, removing the “pen” which is like a bone, the skin and the ink pouch to make the process a little easier.
They are stuffed with a few of my favourite things - capers, chilli, garlic, parsley and basil and then cooked in a beautiful sauce.
I served mine with pasta (of course!), but you could also serve with a side of rice, veges or anything you like!
Prep Time: 20 min
Cooking Time: 30 min
Serves: 2
Ingredients:
2 x squids cleaned - skin, pen and ink pouch removed
4 TBS capers
100g breadcrumbs
1 egg
15g grated parmesan
1 TBS olive oil
2 TBS water
1/2 punch parsley, finely chopped
Handful basil leaves, finely chopped
1 long red chilli, finely chopped -I also removed half of the seeds
1/4 TSP salt
Pasta to serve
Tooth picks
Sauce:
Olive oil
3 cloves garlic
1 onion, finely chopped
Italian herbs
1/2 cup dry white wine (optional)
1 can tinned tomatoes (I used Mutti San Marzano)
1 x 400ml passata
1 TBS tomato paste
1 TBS brown sugar
Salt to taste
Method:
Prepare the sauce - heat olive oil in a pan over a medium heat. Add onion, garlic and italian herbs and cook for 5 minutes.
Add in the white wine and simmer for a few minutes
Add in the passata, tinned tomatoes, tomato paste and brown sugar and stir until combined. Add salt to taste
Reduce heat to low and simmer for 20 minutes
Mix together the capers, basil, parsley, garlic, parmesan, chilli egg, oil, water, salt and breadcrumbs until combined
Fill the squid hoods until they are 3/4 full. Close the top of them with 2 tooth picks threading in and out until closed
Add the squid (hood & tentacles) into the sauce and cook on a low heat covered for 30 minutes. Turn in the sauce so it is coated on both sides
Meanwhile, if serving with pasta cook the pasta. Once drained, add the sauce to the pasta so it’s coated.
Serve topped with fresh parsley and parmesan and enjoy!
