Squids in for a taste of the Med

Try this tasty way to cook squid
Try this tasty way to cook squid

Yotam Ottolenghi has been sourcing Meditteranean recipes such as this one from Crete.

bulgur stuffed baby squid

(Serves 4)

500g cleaned baby squid tubes and tentacles, plus 16 toothpicks

4tbsp olive oil, plus extra to finish

400g okra, tips of stems removed

2 small onions, finely diced

1tsp ground cinnamon

1tsp sweet paprika, plus extra to finish

3 garlic cloves, crushed

80ml raki

5 tomatoes, diced

2tsp tomato paste

1tbsp lemon juice

1tsp caster sugar

5g picked dill

Salt and pepper

For the stuffing:

100g bulgur, cooked in boiling water for 1 minute and drained

20g dill, roughly chopped

15g mint, roughly chopped

10g oregano, roughly chopped

1 courgette, grated

Grated zest of 1 lemon

40g walnuts, chopped

50g currants

1tbsp lemon juice

3tbsp olive oil

Salt and pepper

In a large bowl mix together all the stuffing ingredients with1/4 tsp of salt and some black pepper and set aside.

Pierce the end of each squid tube before using your fingers to gently press in the stuffing. Once 3/4 full, seal the tube with the tentacles and secure with a toothpick.

Heat 1 tbsp of the oil in the pan and sear the squid until golden, 1-2 mins on each side. Remove the squid, add one more tbsp of oil and sear the okra until charred, about one minute. Stir through 1/4 tsp of salt and remove from the pan.

Add the remaining 2 tbsp of oil to the pan and saute the onions, cinnamon and paprika for 8 mins on medium heat, until soft. Stir through the garlic and cook for another minute. Add the raki and allow to gently boil for 2 mins before adding the tomato and paste, lemon juice, sugar, 1/4 tsp of salt and 200ml of water. Simmer for five minutes.

Add the okra then top with the squid, pushing their tails into the sauce. Cover with a lid and simmer for 20 minutes, until the squid are plump and the sauce looks rich and has thickened.

Remove from the heat and drizzle with olive oil, sprinkle with paprika, and finish with the dill. Serve hot.