There are quite a few different variations but this is the one I do most. I will post other different variations eventually. This goes well with a tomato salsa (refer to my sea bass recipe which has the salsa recipe: http://www.amaltesemouthful.com/?s=sea+bass).
We had this on Friday night. My mum’s cousin was visiting his son from Australia who is currently working here. I invited them over for a great Maltese meal which included the stuffed squid, baked sword fish and I also managed to make sinizza (another great Maltese dish) for dessert. We celebrated being Maltese all weekend. It was Malta Day in the UK this weekend and we went and celebrated by attending the Malta Day event at London Westminster Cathedral on Saturday. I have to say I am full to the brim and still finishing off the sinizza tonight. We spent the whole weekend talking about Maltese food just about.
Anyway, give this Maltese stuffed squid recipe a go. It really is wonderful!
- 2 large squids (about 550 grams each) - ask your fishmonger to gut and clean them for you
- 1 onion finely diced
- 2 cloves garlic minced
- Tentacles of the squids chopped
- 200 grams fine breadcrumbs
- 200 grams ricotta
- 2 tablespoons black kalamata olives chopped
- Small bunch of parsley chopped
- Small bunch of oregano chopped
- 250 ml white wine or chicken stock
- Juice of 1 lemon.
- Olive oil for frying and baking
- Salt and pepper
- Fry the onion and garlic for five minutes with 2 tablespoons olive oil or until softened.
- Add in the chopped tentacles and fry for 2 minutes.
- Add in the bread crumbs and fry for a further 2 minutes.
- Add in the wine and stock.
- Add in all other ingredients (except the squid) and turn off the heat.
- Mix together well and season with salt and pepper.
- Preheat the oven to 180oC.
- Fill each of the squids with the mixture.
- Seal with toothpicks.
- Place the squid in a baking tray and put in the oven for 30 to 40 minutes until slightly golden on top.
- Slice the squid in rounds, serve with a tomato salsa and some wedges of lemon.