Stuffed Squids

Stuffed Squids

We were celebrating good news at my house today and so I made dinner for us all. I wanted something that looked impressive but still light and easy to make. As I was feeding 6 I also wanted something that wasn’t too expensive. 



1 large squid per person or 2 small ones (I bought them nice and cleaned from Fallon & Byrnes in Dublin โ‚ฌ9.95 per kg so no complaints); For the stuffing: 3 boiled eggs, 2 large onions, 5 garlic cloves, 1 red chilli, tarragon and parsley, handful of prawns, 3 peppers, 1 large glass of sherry or dry white wine. 


Chop your pepper and onions finely and fry them until tender on medium heat. Add your chopped eggs, chili and garlic. Pour your wine and cook until it’s evaporated. 

 Once all the wine is gone, chop the prawns in, add the herbs and take it all off the heat. Let it cool fully before you stuff the squids.

 Wait until it’s nice and cooled down and stuff the squids with the mixture. About half way up is enough. Close them with tooth picks.

Fire up the frying pan and add a bit of oil. Place the squids face down for 1 min and turn them around for another minute. Add another glass of the wine and let it cook out (about another 90 seconds).

I served them straight away so I’ve actually no pictures of the cooked squid but they were finger licking good. If you ate with your fingers that is! 


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