This recipe works well with both large and baby squid, although the former are quite a bit easier to fill!
565 CALORIES | 26G FAT | 5G SATURATES | 4G CARBS | 4G SUGAR | 2.6G SALT | 78G PROTEIN | 1G FIBRE
SERVES 4
1kg fresh squid, cleaned
450g skinless salmon fillet
340g shelled raw prawns, (large if possible)
juice of ½ lemon
1 egg
1 tablespoon coconut aminos
1 garlic clove, crushed
a handful of fresh coriander
freshly ground black pepper
1 x 400g tin chopped tomatoes
150ml vegetable or fish stock
1 tablespoon olive oil
SERVES 4
1. First prepare the squid: Remove the tentacles and reserve. Pull away the wings, remove the head, and empty the main tube of cartilage and slime. Pull or cut away the eyes and beak, and remove anything else that feels hard or slimy from the tentacles. Discard everything but the cleaned tentacles and main body tube. Wash well and dry.
2. To make the filling, place the salmon, prawns, lemon juice, egg, coconut aminos, garlic and coriander and purée until smooth.
3. Fill each piece of squid to about two-thirds full and secure the end with a wooden cocktail stick. Season with black pepper and reserve until ready to cook.
4. Place the tomatoes and stock in a wide, deep sauté pan over a medium heat and bring to a low simmer, stirring to combine.
5. Heat the oil in another non-stick pan over a moderate heat and cook the squid for 2 minutes on each side.
6. Transfer the squid to the pan with the tomato sauce and cook, covered, over a medium to low heat for about 12–15 minutes. Turn half way through cooking time.
7. Serve the squid with a ladleful of tomato sauce and some extra coriander scattered on top.
