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Stuffed squid, packed full of flavour | townfood - recipes, restaurant reviews and food news

Stuffed squid, packed full of flavour


There is a huge amount of flavour packed into this recipe with every element really playing its part. If you’re not usually keen on one of the ingredients, maybe capers or anchovies, don’t be put off. In the end there isn’t one taste that comes through, it’s the combination that really makes it.


8 squid tubes (small)
8 tomatoes
2 red peppers
1 white onion
1⁄2 red chili
3 anchovy fillets (in olive oil)
1 handful black olives
1bnflat leaf parsley
  Olive oil
1 lemon
50mlbalsamic vinegar


Prep time1 hour
Tagsstarter squid fish


Turn your grill on to high

Cut the peppers in half and take out the seeds, then put under the grill for 20 minutes until the skin is black and bubbling

Let the peppers cool for 5 minutes, then take off their skins (they should come off quite easily)

While your peppers are cooking, prepare the rest of the ingredients for the stuffing by finely chopping 2 cloves of garlic, the onion, capers, chili and anchovies

Gently fry the onions and chopped garlic in a tablespoon of olive oil for about 5 minutes

Then skin your tomatoes. The easiest way to do this is to score the skins twice on each tomato and drop them into some just-boiled water for 2 minutes. Take them out and let them cool for a minute by which time the skins should slip off nicely

Quarter the tomatoes and take out the cores. Put half of the tomatoes to one side and roughly chop the flesh of the other half

Going back to the onions, add the finely chopped anchovies, capers and chili and cook for a further 2 minutes

Roughly chop the peppers and olives and add these along with the tomatoes that you’ve chopped to the onion mixture

Cook this until it is sizzling, then take off the heat and set aside to cool. Have a taste and add salt and pepper as needed, the anchovies might already provide sufficient salt

While the stuffing is cooling, chop the remaining tomatoes into neat, small cubes

Cut a clove of garlic in half and heat this is a saucepan with a tablespoon of olive oil until the edges of the garlic start to turn a light brown

Take the saucepan off the heat and fish out the two halves of garlic. Add your neatly chopped tomatoes along with a small squeeze of lemon. Stir in a teaspoon of finely chopped parsley and put this to one side

Now that the filling has cooled, use a teaspoon to feed the filling into the squid tubes

This is a little bit fiddly but you get the knack after one or two

Once each tube is full, knit up the open end with a cocktail stick

Heat a griddle pan on a moderate heat

While the pan is heating, put the balsamic vinegar into a saucepan and boil vigourously until it has reduced by a third and is syrupy, then take it off the heat and set aside

Now that the griddle pan is hot, brush each of the squid tubes with a little bit of olive oil and then put into the griddle pan

Each piece of squid should be turned 90 degrees about every two minutes so that they cook evenly on four sides

Once the flesh of the squid is white and opaque it’s done

To serve, put two tubes onto a plate, scatter over some of the tomatoes that you prepared in the garlic infused olive oil and then drizzle a little of the balsamic vinegar To finish it off, sprinkle over a pinch of the fresh parsley on each plate

stuffed squid

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Full of goodness and packed

Full of goodness and packed to the top with flavours. A bottle of nice cold white wine is just the right thing for this dish. Looks very good.