Fresh local squid is available around the country all through the year. They can get large in the winter, which works well for this recipe. You want the body to remain whole so it will hold the rest of the ingredients.
This recipe is from the new Fishy Fishy cookbook, which we’re giving away here!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 carrot, finely chopped
- 50g frozen peas
- 50g arborio risotto rice
- 200ml hot fish stock
- 1 x 600-g whole squid, cleaned and tentacles reserved
- 50g cooked shell-on prawns
Heat the oil in a large pan and add the onion. Cook until soft and then add the finely chopped carrot and the peas. Cook until the carrot takes on some colour, then add the rice and allow it absorb the oil and the flavour of the vegetables. Add the fish stock, about a tablespoon at a time, until the rice is cooked, about 20 minutes. Set aside.
Cut the squid tentacles into 2-cm pieces and pan-fry over a high heat for about 20 seconds, remove from the heat and add to the vegetables and rice. Peel the prawns, add to the rice and mix through. Allow to cool slightly.
Preheat the oven to 220°C/425°F/gas 7. Fill as much of the squid head with the rice mixture while still being able to close the opening. Thread a cocktail stick through the end to keep the filling in. Place on a baking tray lined with greaseproof paper and bake in the oven for 5 minutes. Once browned remove from the oven, remove the cocktail stick and serve thickly sliced.
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