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