Squid stuffed with anchovies, preserved lemon and breadcrumbs

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Indy Lifestyle Online

Serves 6

150ml/5oz fresh chicken stock
190g/7oz fresh white breadcrumbs
2 cloves garlic
20ml/1fl oz extra-virgin olive oil
1 generous handful of flat-leaf parsley
90g/31/2oz green olives
2tbsp preserved lemons, chopped
Sea salt and freshly ground pepper to taste
6 whole squid with tentacles

To make the stuffing, gently warm the chicken stock. Remove from the stove and add the breadcrumbs. Finely chop the garlic and sauté in the olive oil for two minutes. Roughly chop the parsley. Slice the flesh away from the olives and chop roughly. Fold the garlic, parsley, olives and preserved lemon through the breadcrumbs. Season well with the salt and pepper. Pack the stuffing into the squid tubes leaving a couple of centimetres at the top to allow the stuffing to swell slightly during cooking. Secure the top of each squid with a metal skewer or toothpick so it doesn't all fall out.

Heat the oven to 230C/450F/Gas8. Place the squid into a baking tray, brush the olive oil over each squid. Scatter the tentacles over the top and bake in the oven for 20 minutes, or until opaque. Remove from the oven and allow to rest for 5 minutes before slicing into thick slices. Serve with wedges of lemon and the parsley salad.

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