Couscous stuffing for squid

Name: Couscous stuffing for squid
Cook time: 30 min
Ingredients: 6 medium-sized squid; 80g couscous; ½ red capsicum, chopped; 2 tbsp pine nuts, toasted; ¼ small red onion, chopped; 1 garlic clove, chopped; Salt; 1 tsp smoked paprika; 2 tbsp chopped parsley; 2 tbsp chopped coriander; 1 tsp grated lemon rind; 80ml olive oil; Vegetable oil

jane and Jeremy Strode

October 19, 2011

Couscous stuffing for squidQuentin Jones

Time:< 30 mins

Squid or calamari is ideal to stuff - just make sure you don't pack it too tightly as the squid cooks quickly and the stuffing can squeeze out the end.

Ingredients

6 medium-sized squid
80g couscous
½ red capsicum, chopped
2 tbsp pine nuts, toasted
¼ small red onion, chopped
1 garlic clove, chopped
Salt
1 tsp smoked paprika
2 tbsp chopped parsley
2 tbsp chopped coriander
1 tsp grated lemon rind
80ml olive oil
Vegetable oil

Method

Clean the squid bodies and leave whole. Trim the tentacles.
Cook the couscous as per packet instructions and add remaining ingredients, except vegetable oil.
Stuff squid bodies with couscous mixture, pushing all the way to the end. Secure open end with a toothpick.
Heat a little vegetable oil in a pan, season squid and cook on all sides until golden.
Remove from pan and cook tentacles until just cooked through. Remove toothpicks and slice squid through the middle. Serve with lemon and rocket.

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