If you can find these baby squid ready prepared it’s a bit quicker but if not its simple enough to do and there is something very satisfying about plucking the plastic like quill out of those little white sacs.
For the filling I used the tentacles of the squid, Dublin bay prawns, chorizo, garlic, chili, onion and parsley stalks all chopped up finely and gently fried until just soft. Into this grate lemon zest and add the parsley leaves, a squeeze of lemon and a splash of Thai fish sauce. Let this all cool before starting to stuff.
The stuffing is a bit fiddly and best done by hand. They shouldn’t be over filled as the squid will shrink as it cooks. Seal the ends with cocktail sticks.
The cooking needs to be done quickly in a hot pan with a smear of vegetable oil. If they’re cooked too long the squid will go rubbery. A minute or two on each side should be fine, you want to see some searing. At the end of cooking pour in a little white wine or dry sherry to deglaze and let it bubble down to a syrupy consistency.
Served here with some sourdough bread to mop up the juices and a sharply dressed salad.
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