Baked Stuffed Squid Recipe | Seafood Starter
Use a piece of strong white cotton thread and a darning needle to sew up the squid. Leave sufficiently long ends for the thread to be removed easily before serving.
- 1¾ lb (875 g) small squid
- 4 canned anchovies, mashed
- 1 garlic clove, crushed
- 1 tablespoon dried breadcrumbs
- 1 tablespoon chopped parsley
- 1 egg, beaten
- 2 small fennel bulbs, thinly sliced
- 3 tomatoes, skinned, deseeded and diced
- 3 tablespoons olive oil Juice of ½ lemon
- Salt and pepper
- Clean the squid, discarding the heads, inksacs and backbones. Cut off the tentacles and set aside the squid. Cook the tentacles in boiling salted water for 10 minutes. Drain, chop and place in a bowl. Add the anchovies, garlic, breadcrumbs, parsley and egg and season with salt and pepper.
- Stuff the squid with this mixture, and sew up the opening. Place the squid in an ovenproof dish, sprinkle with the oil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until tender.
- Meanwhile, blanch the fennel for 1 minute, then refresh and cool. Toss the fennel and tomatoes with the oil and lemon juice and place on a warmed serving platter. Arrange the squid on top and drizzle with any juice, season with salt and pepper. Serve immediately.