Stuffed Squid with Garlic & Roasted Red Peppers

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This is amazingly easy, but just a little ‘fiddley’, to prepare! The ‘fiddley’ part is the stuffing of the squid, but I have concocted a method to hold the end of the squid tube open; and that is by using the large open ring of a piping nozzle.

I love this meal at lunch time (ten squid tubes like the ones pictured here are perfect for two) – it’s light (so long as one is not tempted to mop up all the delicious juices with wedges of crusty bread), healthy and will unquestionably tantalise your taste buds. The roasted red pepper zings with colour and sweetness; the squid is tender and succulent and the stuffing can vary, depending on the ingredients you fancy. I find being good difficult and often can’t resist the temptation of dunking chunks of freshly baked bread into the scrumptious oily, peppery, salty, garlicky sauce. It’s utterly Mediterranean and could only improve, if polished off with a chilled glass of white or rose wine!!


Pre-cooking. The squid cleaned, de-veined and stuffed.

I bought fresh squid with the tentacles attached, which for this recipe, I removed. It is important also to remove the translucent spine – this is quite easy and just needs a firm tug. For the stuffing, I simply mixed couscous (just follow the instructions on the packet) with finely chopped garlic, red peppers and sultanas. Once these ingredients were combined with the couscous, I mixed in a few drops of olive oil, a good pinch of sea salt and freshly ground pepper. I filled the squid (this is a little time consuming and can be ‘fiddley’) by using the nozzle of a piping bag without any attachments. Once filled, a wooden tooth-pick was used to secure the squid tubes. I chopped a red pepper into pieces and placed them in an oven dish with the prepared squid and sprinkled them with some more finely chopped garlic. Finally, I drizzled over a good quality olive oil (making sure that everything was well coated), then added a generous pinch of sea salt and a good twist or two of ground pepper. Covered with tin foil and baked in a preheated oven – 180 degrees centigrade for 20 minutes, before removing the foil and baking for a further 5 to 10 minutes to brown.

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