Stuffed squid with rocket leaves

all details

Chef Robert Castellani came to Australia from Italy as a child in the 1960s.

Ingredients

  • 12 small fresh squid - approximately 7-8cm long*
  • 2 tbsp freshly chopped parsley
  • 5 handfuls fresh rocket leaves
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped garlic
  • Juice of 2 lemons
  • 120g plain flour
  • 30g cornflour
  • 60-100ml beer, lager or bitter
  • 8 fresh sage leaves
  • 4 anchovy fillets
  • 100ml extra virgin olive oil
  • Extra olive oil for frying
  • Salt and freshly ground black pepper to taste
  •  

Method

Prepare stuffing by combining parsley, one handful of rocket (roughly chopped), chopped oregano, garlic, half the lemon juice and a few grindings of pepper in a small bowl. Place equal amounts of stuffing into the cavity of each squid (approximately one teaspoon in each). Reserve in the refrigerator.

Combine 90g of plain flour and all the cornflour and add enough beer to achieve a pouring consistency. Season with salt and pass the mixture through a sieve to remove lumps that may have formed. Reserve in the refrigerator.

Place remaining 30g of flour on a plate. Lightly flour the squid bodies (note: not the tentacles). Fry the squid bodies and tentacles in a small amount of olive oil at a high temperature to cook quickly until golden brown on both sides and the tentacles are crispy. Drain on paper towel. Season with salt and pepper.

Sandwich the anchovy between two sage leaves. Dredge in flour and dip in beer batter. Shallow fry in olive oil until golden brown and drain on paper towel.

Prepare a dressing with the olive oil, remaining lemon juice and salt and pepper, and then dress the remaining rocket. Arrange dressed rocket leaves in the centre of each plate. Arrange the squid decoratively around rocket (3 to each plate) and garnish with the anchovy sage fritter. Drizzle remaining dressing over the squid and serve immediately.

* To clean squid, remove the head and eyes, reserve tentacles. Rinse interior cavity and remove the thin filmy skin. Or you can ask your fishmonger to do this. Before using, wash and pat dry.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Italian

Similar recipes

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Stuffed squid with rocket leaves

Rate Stuffed squid with rocket leaves:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Stuffed squid with rocket leaves with half a star Rate Stuffed squid with rocket leaves with 1 star Rate Stuffed squid with rocket leaves with 1.5 stars Rate Stuffed squid with rocket leaves with 2 stars Rate Stuffed squid with rocket leaves with 2.5 stars Rate Stuffed squid with rocket leaves with 3 stars Rate Stuffed squid with rocket leaves with 3.5 stars Rate Stuffed squid with rocket leaves with 4 stars Rate Stuffed squid with rocket leaves with 4.5 stars Rate Stuffed squid with rocket leaves with 5 stars

Error: Please select your rating for 'Stuffed squid with rocket leaves'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions