we still have a few locally caught squid tubes in the freezer, but squid is an economically meal if you are buying it. I had a quick google and the major supermarket is selling it for 13.50 kg (from Australia). considering stewing steak can be around the same price these days squid is actually quite economical for a family meal. Most families would probably like to be eating more seafood. My kids love squid crumbed and shallow fried and we all love salt and pepper. there are 4 squid recipe in my new book seafood everyday which will be available in December or November this year. squid is also not at all difficult to cook and prepare
I made an Italian pork stuffing as I thought the fat from the pork would cook nicely through the squid tube and keep it tender (it did!).
350 grams pumpkin
350 grams carrots
350 grams sweet potato
100 grams sundried tomatoes
200 grams green beans
100 grams spinach leaves
40 ml balsamic vinegar
100 grams feta cheese
peel and dice into about a 1.5 com dice the pumpkin, carrot and sweet potato for roasting roll in a dash of olive oil and roast in a baking try for about 35 minutes at 180 C until cooked through and golden brown, toss the beans that have had the top and tail trimmed of in the roasting tray for the last 5 minutes of baking. Just before serving toss the warm roasted vegetables with the rest if the diced salad ingredients, the balsamic and a good splash of olive oil and pinch of salt and pepper.
In the thermomix or food processor blend the onion, garlic, herbs, pork, lemon zest and a good pinch of salt and pepper until smooth. I also put the squid legs in this puree.
Fill the tubes with the puree and sew together with skewers. Roll in a drizzle of olive oil and bake for approximately 20 -25 minutes best to check with a meat thermometer that it is cooked through before slicing and serving on top of the warm salad.
If you cook this recipe please share it with your friends! Find more recipes in my first book The Real Food for Kids Cookbook. ON SALE NOW