Seafood

Poached Squid with Olive and Orange Stuffing Recipe

Name: Poached Squid with Olive and Orange Stuffing Recipe
Yield: 4
Ingredients: [HEADING]Grilled Polenta[/HEADING]; 2 1/2 cups (625ml) milk; 1 bay leaf; 1 sprig rosemary; 1/2 cup (85g) polenta; 1/2 cup (125ml) thickened cream; 50g unsalted butter; Sea salt and freshly cracked black pepper, to season; 1 tbspn Maggie Beer Extra Virgin Olive Oil; [HEADING]Poached Stuffed Squid[/HEADING]; 740g squid cleaned (outer membrane left on) and wings on; 30g Maggie Beer Kalamata Olives; 1 brown onion, roughly chopped; 3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil; 2 cups (140g) fresh coarse breadcrumbs; 1 orange, zested; 2 tbspn Maggie Beer Verjuice; 1 tbspn lemon juice; 1/4 cup salted capers, rinsed