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    Stuffed Squid with Aioli

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    Stuffed Squid with Aioli

    This dish will brighten up a winter’s day, showing how comforting seafood can be.

    • Preparation time: 50 minutes
    • Cooking time: 85 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 1 small onion, finely chopped
    • 2 tbsp olive oil
    • 60g chorizo sausage, chopped
    • 1 red chilli, seeded and chopped
    • 2 garlic cloves, crushed
    • Squid (medium-sized), cleaned, tentacles chopped
    • 100 g brown basmati rice
    • 350ml fish or chicken stock
    • 4 tbsp chopped parsley, plus extra to serve
    • a pinch of saffron
    • 400 ml white wine
    • 400g tin chopped tomatoes
    • Hazelnut Aioli
    • 2 egg yolks
    • 4 garlic cloves, crushed with
    • ½ tsp sea salt
    • 280 tbsp olive oil
    • ½ lemon, juice
    • toasted hazelnuts, crushed


    1. Soften the onion in the oil for 5 minutes. Stir in the chorizo, chilli, garlic, squid tentacles, rice and stock. Simmer for 20 minutes. Stir in the parsley and season.
    2. Soak the saffron in 50ml hot water for 5 minutes. Stuff the squid hoods two-thirds full with the rice mixture; secure with cocktail sticks. Put the squid, saffron, wine and tomatoes in a casserole with any extra stuffing. Cover and simmer for 30 minutes; uncover and cook for 30 minutes, till tender.
    3. For the aioli, put the egg yolks and garlic in a bowl; whisk in the oil, drop by drop, till thick. Stir in the lemon juice and nuts. To serve, remove the cocktail sticks from the squid and top with aioli and extra parsley.

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