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Stuffed Calamares (Squid)   HT   MC   90mins

Serves  4      Hot     Seafood  Fish   Main Course



4 x 15cm/6 inch Squid

1  Onion, finely chopped

3 tbsp Freshly chopped Parsley

2 tinned Anchovy fillets, chopped

1 Garlic Clove, crushed

75g/3oz Fresh White Breadcrumbs

50g/2oz Grated Cheddar Cheese

1 Large Egg

Salt and Black Pepper

2 tbsp Lemon Juice

2 tbsp Olive Oil




1. Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head, wash  and reserve. Discard the head, entrails and ink sac. Wash the bodies thoroughly, both inside and out, in cold running water, dry on kitchen paper and set aside.


2. Preheat the over to 180C, 350F, Gas mark 4 and lightly grease a shallow ovenproof dish.


3. Bring a pan of water to the boil add the tentacles and blanche for 3 minutes. Drain well, then finely chop and place in a mixing bowl.


4. Add the onion, parsley, breadcrumbs, anchovies, cheese, egg, salt and pepper and mix well.


5. Divide the mixture into four and use to stuff the bodies of the squid. Press firmly in.


6. Using a needle and strong thread, sew up the openings of the squid to encase the stuffing.


7. Place the stuffed squid in the ovenproof dish, pour over the oil and sprinkle on the lemon juice. Cover with aluminium foil and bake in the oven for 40 minutes until tender. Serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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