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    Baked squid with chilli tomato sauce

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    Baked squid with chilli tomato sauce

    Ask your fishmonger to clean and prepare the squid for you, keeping each body sack in one piece ready to stuff.

    • Total time: 2 hrs

    Serves: 4


    • For the stuffing:
      breadcrumbs 150g
      anchovy fillets 6
      the grated zest of a lemon
      flat-leaved parsley, chopped 20g
      olive oil 6 tbsp
      large tomato 1

      For the sauce:
      medium onion 1
      olive oil 2tbsp
      red chilli 1
      large (not beefsteak) tomatoes 3
      red pepper 1
      vegetable stock 200ml


    1. Put the breadcrumbs in a mixing bowl. Chop the anchovy fillets and add them to the crumbs with the zest of the lemon, the parsley, olive oil and a seasoning of salt and black pepper. Roughly chop the tomato into small dice and mix into the stuffing.
    2. Place the squid bodies on a chopping board and stuff them using a teaspoon. Push the stuffing along the body with your fingers, getting as much as you can in without splitting the skin. Place the stuffed squid in a dish. If there is any stuffing left over scatter it over the dish. Drop the tentacles into the dish.
    3. Set the oven at 180C/gas mark 4. Make the sauce: peel and roughly chop the onion. Leave to soften in the olive oil in a deep casserole. Halve, seed and finely chop the chilli and add to the onion. Roughly chop the tomatoes and thinly slice the pepper (discarding the core and seeds), then stir into the softening onion. Continue cooking for 10-15 minutes, with the occasional stir, until soft. Pour in the stock, season and cook for a few minutes. Spoon the sauce over the squid and bake for 45 minutes until piping hot.

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