Here I am stuffing the squid tubes with a seafood medley comprising of chopped prawns, mussels and the squid tentacles but you could stuff them with a mixture of chopped vegetables or spinach depending on your tastes.
Serves 1
Cooking time about 20 minutes
Ingredients:
4 squid tubes, washed and dried.
3 large raw king prawns coarsely chopped
6 – 8 cooked mussels coarsely chopped
The tentacles from the squid tubes, again coarsely chopped.
2 large tomatoes roughly chopped
2 or 3 tomatillos roughly chopped (they add a citrusy zest!)
1 large Kale leaf, deveined and chopped coarsely
half a teaspoon of Korean gochujang pepper paste
2 teaspoons of tomato puree slaked down in 20mls of hot water
1 teaspoon garlic puree
2 tablespoons olive oil
Salt for seasoning
4 cocktail sticks
Preparation:
Firstly, mix the prawns, mussels and the squid tentacles thoroughly in a bowl together with the Korean pepper sauce coating everything with its unctuousness. Carefully stuff the squid tubes with the mixture and secure the open ends of each with a cocktail stick. Set aside whilst you prepare the other ingredients.
In a medium sized saucepan heat one tablespoon of olive oil and add the tomatoes and tomatillos. Fry off over a gentle heat for a few minutes until they start to soften. The tomatillos cook down quicker than the tomatoes and create a lovely zesty sauce. Add the garlic puree and fry off for a further couple of minutes and then add the tomato puree water and the kale. Season with some salt and simmer whilst you turn your attention to the squid.
In a shallow frying pan heat the remaining olive oil and add the stuffed squid tubes. Fry on a low to medium heat for about five minutes, turning regularly until they start to brown and firm up. If you cook on too high a heat the squid tubes will shrink and the contents will burst out. Once browned place the squid on a chopping board and carefully remove the cocktail sticks. They’ve done their job by preventing the seafood medley squeezing out in the initial frying.
Add the squid tubes to the tomato and tomatillo sauce and allow to poach for a further five minutes or so, spooning the sauce over them in the process.
Once cooked serve up onto a warmed plate and enjoy this wonderful summer seafood dish (well it is a heatwave!)
The Willoughton Wanderer 
Leave a comment