Sicilian-Stuffed Squid With Tomato Alioli Recipe - Great British Chefs

Ingredients

• 6 small squid, each weighing 100g, cleaned with tentacles removed
• extra virgin olive oil, for frying
• 200g of fresh breadcrumbs
• 40g of capers, plus 40ml brine
• 60g of raisins, or sultanas, a mixture of black and gold, soaked in warm water
• 40g of toasted pine nuts
• 1 lemon, juiced
• 1 bunch of fresh fennel fronds , or fresh dill, roughly chopped
• 80g of unsalted butter
• 2 tsp tomato purée
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• 1 tsp moscatel vinegar
• 100g of olive oil
• 100g of vegetable oil
• sea salt
• lemon juice, to taste