Sicilian-Stuffed Squid With Tomato Alioli Recipe
Squid are stuffed with a fragrant mixture of fennel fronds, crunchy breadcrumbs, raisins, capers and pine nuts before being fiercely cooked in a pan until tender and sweet. Served with a gorgeous...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Toothpick
- Plate
- Serving bowl
- Fine-mesh sieve
- Spoon
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
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