Stuffed Squid | Recipe

Name: Stuffed Squid
Cook time: 60 min
Yield: 4 Personen
Ingredients: 3 tsp JS Salmon Seasoning; 1 medium onion; 3 cloves garlic, divided; 8 squid, cleaned (including tentacles; frozen squid can be used if fresh is unavailable); 2 slices white bread; 1 tbsp olive oil; 2 sticks celery; 1 large carrot; 1 fennel bulb (optional); 200 ml dry white wine; 200 ml fish or vegetable stock; toothpicks for sealing

Nils – Head Chef

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Cooking Time:

60 min

Difficulty:

Easy

Persons

Ingredients

3 tsp

Salmon Seasoning
The dream mix for salmon a-fish-cionados £3.99 £79.80/kg incl. 0% tax, excl. shipping
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1

medium onion
3 cloves

garlic, divided
8

squid, cleaned (including tentacles; frozen squid can be used if fresh is unavailable)
2 slices

white bread
1 tbsp

olive oil
2 sticks

celery
1

large carrot
1

fennel bulb (optional)
200 ml

dry white wine
200 ml

fish or vegetable stock
toothpicks for sealing

Method

Peel and finely dice the onion. Peel and mince two of the garlic cloves. Finely slice the squid tentacles. Chop the celery and carrot into small cubes.

If using, cut the fennel bulb into slices about 1 cm thick and set aside.

Remove the crusts from the bread, cut it into little cubes, and set aside.

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent.

Add the chopped carrot, celery and squid tentacles, and stir-fry for around 5 minutes until the vegetables are tender.

Stir in the bread cubes and season the mixture with the Salmon Allrounder. Remove from heat and allow the mixture to cool slightly.

Fill each cleaned squid body with the vegetable mixture, being careful not to overfill. Secure the opening with a toothpick to prevent the stuffing from coming out.

In the same pan, heat a little more olive oil over medium heat. Add the stuffed squid and fry them briefly on all sides until golden.

Peel the remaining garlic clove and slice it thinly. Add it to the pan and fry for an additional minute.

Deglaze the pan with the white wine, allowing it to reduce slightly. Then add the fish or vegetable stock and the fennel slices, if using. Cover the pan and let the squid simmer gently for around 20–25 minutes over medium heat, until tender.

Serve the stuffed squid with the garlic and white wine sauce, garnished with fennel if desired.

Nutritional information: (Per person)

Calories
529 kcal

Carbohydrates
8.7 g

Protein
70 g

Fat
19 g