SICILIAN-STYLE STUFFED SQUID TUBES

Spice up the party with this Mediterranean treat from home-chef Sidney Go. 

Check out Sidney's culinary exploits on Instagram (@LYCHEE_BOY)

Serves 2 l Prep Time 20 minutes l Cooking Time 2 hours 30 minutes

Ingredients

2 cleaned medium squid, with tentacles

2-3 fresh tiger prawns (cleaned and de-shelled)

3 cups spinach chopped

extra-virgin olive oil

1/2 red onion finely chopped

salt and pepper to taste

2 tsp ground fennel seed

2 anchovy fillets, chopped

2 garlic cloves, minced

1 tsp dried oregano

1/4 cup pine nuts, lightly toasted

1 tbsp lemon zest

1/2 cup dry breadcrumbs (sourdough)

1/4 cup pecorino cheese

2 tbsp parsley chopped, for garnish

PREPARATION

FILLING

- Blanch spinach in boiling water for 1 minute, then drain and cool under running water. Squeeze to completely dry and finely chop.

- Put 3 tablespoons olive oil in a large pan over medium heat. Add onion, season with salt and pepper, and cook until softened and lightly coloured. Add fennel seed, anchovy, garlic, and oregano.

- Roughly chop deveined and deshelled prawns and 1/2 of the squid tentacles (chopped).

- Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, breadcrumbs, cheese and reserved cooked spinach. Mix well. Add chopped prawns and tentacles.

SQUID

- Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Seal the ends of the squid tubes with toothpicks.

- Lightly salt the squid tubes. Place tubes into a vacuum bag with 1 tablespoon of olive oil, remove as much air from the bag as you can, then seal.

- Cook squid tubes in sous vide machine at 58 deg C for 2 hours. Once cooked, remove from the vacuum bag and pat dry.

ASSEMBLING

- Place squid on a plate, sprinkle with parsley and serve with lemon wedges. Using a blow torch sear and colour the squid tubes. Sprinkle with parsley and serve with lemon wedges.