Squid stuffed with breadcrumbs, dried fruits, pine nuts, capers and fennel

by Ben Tish
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Ingredients

Fish & Shellfish

  • 4 squid, weighing approx. 200g each, cleaned and heads removed but tentacles reserved (ask your fishmonger)

Oils & Vinegars

  • olive oil, for frying

Store Cupboard

  • 100g of fresh breadcrumbs
  • 30g of raisins, a mix of black and golden, soaked in warm water for 20 minutes
  • 20g of capers, plus 20ml of their brine
  • 20g of toasted pine nuts
  • sea salt

Fruit & Vegetables

  • 1 lemon, juiced
  • 1 handful of fennel fronds, or dill, roughly chopped

Spices & Dried Herbs

  • freshly ground black pepper

Dairy

  • 50g of unsalted butter