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

Spices & Dried Herbs

freshly ground black pepper

Dairy

50g of unsalted butter