Calamares (Squid) HT MC
Fish Main Course
x 15cm/6 inch Squid
Onion, finely chopped
tbsp Freshly chopped Parsley
tinned Anchovy fillets, chopped
Garlic Clove, crushed
Fresh White Breadcrumbs
50g/2oz Grated Cheddar Cheese
and Black Pepper
tbsp Lemon Juice
tbsp Olive Oil
Prepare the squid by gripping the body with one hand and the head and
with the other.
Pull apart firmly. Cut the tentacles away from the
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.
Preheat the over to 180C, 350F, Gas mark 4 and lightly grease a shallow
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.
Add the onion, parsley, breadcrumbs, anchovies, cheese, egg, salt and pepper and
Divide the mixture into four and use to stuff the bodies of the squid. Press
Using a needle and strong thread, sew up the openings of the squid to encase the
Place the stuffed squid in the ovenproof dish, pour over the oil and sprinkle on
the lemon juice.
with aluminium foil and bake in the oven for 40 minutes until tender. Serve
More Seafood & Fish Recipes |
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert related topics.