Squid with wine & rosemary
Ingredients
10
Steps
6
Serves
4
Cook Time
30-35 Min
Ingredients
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Remove the tentacles from the squid bodies, and chop them finely.
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Grind the anchovies, garlic, rosemary and tomatoes to a paste using a mortar and pestle. Add the breadcrumbs and the squid tentacles, and mix to form a paste, adding water if necessary.
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Spoon the paste into the body sacs of the squid, then tie around the end of each sac with cotton to fasten.
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Heat the oil in a frying pan. Add the onion and cook, stirring, for 3–4 minutes until golden. Add the stuffed squid to the pan, and cook for a further 3–4 minutes until they are brown all over.
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Add the wine and stock, and bring to the boil. Reduce the heat, cover and leave to simmer for 15 minutes.
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Remove the lid and cook for a further 5 minutes or until the squid is tender and the juices reduced. Serve hot with boiled rice or noodles.