calc8 squid, cleaned and gutted but left whole (ask your fish store to do this)
calc6 UNICO Fillets Of Anchovies, chopped
calc2 cloves of garlic, chopped
calc2 tbsp of rosemary, stalks removed and leaves chopped
calc2 tbsp Sundried Tomatoes - Whole & Julienne Cut
calc2 ¾ cups bread crumbs
calc1 tbsp of UNICO Extra Light Olive Oil
calc1 onion, finely chopped
calc1 cup of white wine
calc1 cup of fish stock
cooked PRIMO Italian Style Rice Originario, to serve
calc info

recipe image



Remove the tentacles from the body of the squid and chop the flesh finely. Grind the anchovies, garlic, rosemary and sun-dried tomatoes to a paste in a mortar and pestle. Add the breadcrumbs and the chopped squid tentacles and mix. If the mixture is too dry to form a thick paste at this point, add 1 teaspoon of water.

Spoon the paste into the body sacs of the squid, then tie a length of cotton around the end of each sac to fasten them. Do not overfill the sacs, because they will expand during cooking.

Heat the oil in a skillet. Add the onion and cook, stirring, for 3-4 minutes or until golden. Add the stuffed squid to the pan and cook for 3-4 minutes or until brown all over.

Add the wine and stock and bring to a boil. Reduce the heat, cover, and then leave to simmer for 15 minutes. Remove the lid and cook for a further 5 minutes or until the squid is tender and the juices reduced. Serve with plenty of cooked rice.


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