Stuffed squid

(Serves 4)

This is based on a traditional Portuguese dish, Lulas recheadas, in which the squid are stuffed with rice, but try them with quinoa.

16 fresh squid, about 12 to 14 cm long
4 tbsps extra virgin olive oil
1 onion, peeled and finely chopped
3 cloves garlic, crushed
2 tomatoes, peeled, seeded and roughly chopped
75 ml dry white wine
250 g cooked quinoa or rice
Seasoning
Fresh coriander leaves, or parsley

It takes longer to write about this than to actually clean a squid. Tip them into a colander in the sink, and rinse them. One at a time, holding the body of the squid in one hand, pull the head off (the tentacle end) with the other. Cut the tentacles off and set aside. Now deal with the body. Peel off the mottled skin and remove the two triangular flaps. Put these with the tentacles.

Feel inside the cavity, and remove the ‘backbone’, which looks like a strip of soft clear perspex. Then squeeze the cavity like a tube of toothpaste to remove anything left inside. Rinse and set aside.

Continue with the next, and so on, until you have a little pile of white pockets waiting to be stuffed. Chop the tentacles and the flaps.

Heat half the olive oil in a frying pan and gently fry the onion for a few minutes. Add the chopped tentacles and garlic. Stir until the squid becomes opaque. At this point, add the chopped tomatoes, the seasoning, some of the herbs and the cooked rice. Mix in and remove from the heat. Spoon the rice mixture into the squid, until loosely stuffed. Secure the end, closing with a cocktail stick or toothpick.

Butter or oil a flat ovenproof dish, and lay the stuffed squid in a single layer. Pour the wine over, and trickle the rest of the olive oil on top. Cover with foil, or a butter paper, and bake in the middle of a pre-heated oven at 180°C, gas mark 4, for 30 to 40 minutes.

Serve, sprinkled with more fresh herbs, straight from the baking dish, with a green salad to accompany it.