Ingredients:

8 x squid cleaned and gutted but left whole

6 x Canned anchovies, chopped

2 x Garlic cloves

2 x Table spoons rosemary

2 x Sun dried tomatoes

150g breadcrumbs

1 x table spoon of olive oil

1 x Finley chopped onion

200ml of White wine

200ml of Fish stock

 

Method

1. Remove the tentacles
2. Chop the flesh finely
3. Grind the anchovies, garlic, rosemary and tomatoes to create a paste
4. Add the breadcrumbs
5. Chop the tentacles and mix, if the mixture becomes dry add a little water
6. Spoon the paste into the body sacks of the squid, then tie each one with cotton to fasten them
7. Do not over fill the sacks as they expand whilst cooking
8. Heat the oil in the frying pan
9. Add the onion and cook for 3 minutes
10. Add the stuffed squid to the pan and cook for 4 minutes
11. Add the wine and stoc and bring to the boil and allow to simmer
12. Leave to cook for a further 15mins with the lid on
13. Remove the lid and let the squid tenderise for a further 5mins

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