Sicilian-stuffed squid with tomato alioli
Squid are stuffed with a fragrant mixture of fennel fronds, crunchy breadcrumbs, raisins, capers and pine nuts before being fiercely cooked in a pan until tender and sweet. Served with a gorgeous tomato alioli on the side for dipping and drenched in a nutty butter sauce, it's a dish which will transport you to the island of Sicily in an instant.
Ben says: 'Mutti's Double Concentrate Tomato Puree is dense, rich and intense, which makes it perfect for adding colour and flavour to the aioli.'
Ingredients
Metric
Imperial
Stuffed squid
- 6 small squid, each weighing 100g, cleaned with tentacles removed
- extra virgin olive oil, for frying
- 200g of fresh breadcrumbs
- 40g of capers, plus 40ml brine
- 60g of raisins, or sultanas, a mixture of black and gold, soaked in warm water
- 40g of toasted pine nuts
- 1 lemon, juiced
- 1 bunch of fresh fennel fronds , or fresh dill, roughly chopped
- 80g of unsalted butter
Tomato alioli
- 2 tsp tomato purée
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp moscatel vinegar
- 100g of olive oil
- 100g of vegetable oil
- sea salt
- lemon juice, to taste
Method
Ensure the inside of the squid is clean by running under cold water to remove any hidden sand. Slice about 1cm off the end of the opening to make a nice, clean entry. Place the squid and tentacles on a clean cloth on a tray and place in the fridge until ready to stuff. It's important they are dry before roasting so it isn’t necessary to cover them - the air in the fridge will help them to dry out
- 6 small squid, each weighing 100g, cleaned with tentacles removed
To make the stuffing, heat a medium-sized saucepan over a medium heat and add a good amount of olive oil - about 1cm in depth. When hot fry the breadcrumbs, stirring as you go, until golden brown
- extra virgin olive oil, for frying
- 200g of fresh breadcrumbs
Remove from the heat then stir in the drained raisins, capers and brine, pine nuts and half the lemon juice, then season well with salt and pepper
- 40g of capers, plus 40ml brine
- 60g of raisins, or sultanas, a mixture of black and gold, soaked in warm water
- 40g of toasted pine nuts
- 1 lemon, juiced
Finally, stir in most of the fennel fronds or dill, reserving some to garnish the dish. The stuffing should not be too dry and be able to mould together. If it seems too dry add a splash of water
- 1 bunch of fresh fennel fronds , or fresh dill, roughly chopped
Stuff the squids by simply spooning the stuffing mixture into the cavities, ensuring to press in as you go. Fill each cavity until about three-quarters full. Secure each squid pocket with two cocktail sticks to help seal in the stuffing during cooking
- 2 tsp tomato purée
Place the yolks, garlic paste, mustard and vinegar into a bowl and whisk for 1 minute until thick and pale. Slowly drizzle in both oils whilst whisking continuously to create an emulsion. If the mixture begins to split, add a dash of cold water to bring it together again
- 1 tsp Dijon mustard
- 2 egg yolks
- 1 small garlic clove, finely grated
- 1 tsp moscatel vinegar
- 100g of olive oil
- 100g of vegetable oil
Once the alioli is ready, stir in the cooled tomato puree, then taste and season with salt and lemon juice
- sea salt
- lemon juice, to taste
Now you are ready to cook the squid. Heat a large sauté pan (or 2 pans if you don't have one large enough to fit all the squid in) over a medium heat and add a good lug of olive oil. When hot, add the stuffed squid and cook for 5 minutes on one side until golden brown and caramelised
Turn the squid over, add the tentacles into the pan and cook for a further 5 minutes until cooked through and golden brown
- 80g of unsalted butter
Take the squid off the heat and leave to rest for 5 minutes, before serving with the remaining herbs to garnish and the tomato alioli on the side
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