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Stuffed Squid
By:contributor
Ingredients

3 whole squid – cleaned (Reserve tentacles)

Stuffing
1 clove garlic - finely chopped
1 onion - finely chopped
110g/4ozs streaky rasher - finely chopped
1 tablespoon chopped parsley
˝ glass white wine
15g/˝oz butter

Sauce
30g/1oz butter
1 small onion
˝ tin tomatoes – well drained
1 clove garlic crushed
Pinch nutmeg
Bayleaf
˝ glass white wine
Seasoned flour
Oil
 
Method
Stuffing
Melt butter and sauté rasher, onion and garlic
Add chopped tentacles, wine and parsley
Cook gently for 10 minutes
Allow to cool
Fill the stuffing into the body of the squid.
Secure and toss in seasoned flour
Fry quickly in oil but do not brown
Place in a buttered ovenproof dish

Sauce
Melt butter
Sauté onion and garlic
Add drained tomatoes, bayleaf, nutmeg and wine
Simmer
Pour the sauce over the squid and bake in a moderate oven
190°C/350°F/Gas 5 for 30 minutes

Serve
Cut into slices and serve with buttered long grain rice
 
 
 
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