Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Poached squid with olive and orange stuffing 1

Poached Squid with Olive and Orange Stuffing

Poached squid with olive and orange stuffing 1

Step 1: To make the polenta, heat milk with bay leaf and rosemary over medium high heat in a heavy-based saucepan. When hot, strain the herbs and return the milk to the heat. Add the polenta in a steady stream and stir continuously for 5 – 10 minutes until smooth. Add cream and butter, take off the heat, and stir.

Step 2: Pour into 10cm x 5cm tray and refrigerate for an hour. Remove from tray, cut to size. Heat oil in frying pan, add cut polenta and cook until golden.

Step 3: To prepare stuffing for the squid, slice olive flesh away from the stones.

Step 4: Cook onion in three tablespoons of Extra Virgin Olive Oil, until really golden, and whilst still warm, combine in a bowl with the breadcrumbs, olives and orange zest, and allow to cool.

Step 5: Pack the stuffing into squid tubes, leaving 2-3 centimetres at the top to allow the stuffing to swell during cooking. Secure the top of each squid with a metal skewer.

Step 6: Gently heat three tablespoons of Extra Virgin Olive Oil in frying pan, place two squid into the pan and turn gently until sealed on all sides, approximately 3 to 4 minutes. Then add one tablespoon of Verjuice and cover with the saucepan lid to poach for 8 – 10 minutes. Take off heat, squeeze with lemon juice and rest for a minimum of 5 minutes.

Step 7: To make the vinaigrette, mix one tablespoon of Verjuice with two tablespoons of Extra Virgin Olive Oil.

Step 8: For the fried capers, heat one tablespoon of Extra Virgin Olive Oil in a frying pan, add four tablespoons of capers and fry until crispy.

Step 9: Serve each squid alongside grilled polenta with vinaigrette, fried capers, chopped parsley and a final drizzle of Extra Virgin Olive Oil.

Ingredients

  1. 740g squid cleaned (outer membrane left on) and wings on
  2. 20ml 1 tbspn lemon juice
  3. 30g 4 tbspn capers
  4. 30g 12 Preserved Kalamata Olives It is important you don’t use pre sliced or stoned olives
  5. 10g 1 tbspn zest of an orange
  6. 175g 1 onion diced
  7. 150g 1 cup breadcrumbs coarse
  8. 40ml 2 tbspn Verjuice

Grilled Polenta

  1. 625ml 2 1/2 cup milk
  2. 1 sprig rosemary
  3. 85g 1/2 cup polenta
  4. 120ml 1/2 cup cream
  5. 50g 3 tbspn butter

Poached Squid with Olive and Orange Stuffing appears in

Add to your favourites
Your basket Your basket   Check out