Squid with wine & rosemary
Ingredients
10
Steps
6
Serves
4
Cook Time
30-35 Min
Ingredients
Remove the tentacles from the squid bodies, and chop them finely.
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.
Spoon the paste into the body sacs of the squid, then tie around the end of each sac with cotton to fasten.
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.
Add the wine and stock, and bring to the boil. Reduce the heat, cover and leave to simmer for 15 minutes.
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.