Stuffed Squid

Squid is something that lots of people might only eat in a restaurant even though it is incredibly easy to cook at home. It may not be readily available in every supermarket, though some may stock it, but fishmongers are sure to have it available. If cooking at home, be sure not to overcook it as squid can become very rubbery – the texture changes when it is cooked and it goes from being slightly translucent to completely opaque. Careful – one batch of tough squid may be enough to put you off trying again!

Serves 2


3 squid tubes
A handful of cherry tomatoes
6 closed cup mushrooms
2 rashers bacon
1 courgette
50g mozzarella
50ml white wine
Half a red onion
2 cloves garlic
2 tbsp vegetable oil
Salt and pepper

1. Preheat the oven to 200C/Gas mark 6. Chop all the vegetables finely and heat 1tbsp of oil in a large frying pan. Sweat the vegetables and add the bacon.
2. Once the vegetables have softened, add the white wine. Bring to the boil, add the mozzarella and remove from the heat. Season well.
Image3. Open up the squid tubes, making sure not to rip them. Spoon the vegetable mixture evenly into the squid tubes – if you have mixture left over, don’t try to overfill the tubes as they may tear. You can spoon any leftovers on top of the squid tubes before they go into the oven. 
4. Rub a dish with the remaining oil and carefully place the squid tubes in. Cover with foil and bake for fifteen minutes, basting every five minutes. Remove the foil for the last five minutes.

We ate the squid tubes with curly kale, broccoli and mash. Delicious!


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