INGREDIENTS :

8 squid, cleaned and gutted but left whole (ask your fish store to do this)

6 Unico Flat Fillets, Anchovies, chopped

2 cloves of garlic, chopped

2 tbsp of rosemary, stalks removed and leaves chopped

2 tbsp Unico Sundried Tomatoes - Whole & Julienne Cut

2 ¾ cups bread crumbs

1 tbsp of Gallo Extra Light Olive Oil

1 onion, finely chopped

1 cup of white wine

1 cup of fish stock

cooked Unico Italian Style Rice, to serve

PREPARATION: Remove the tentacles from the body of the squid and chop the flesh finely. Grind the anchovies, garlic, rosemary and sun-dried tomatoes to a paste in a mortar and pestle. Add the breadcrumbs and the chopped squid tentacles and mix. If the mixture is too dry to form a thick paste at this point, add 1 teaspoon of water.

Spoon the paste into the body sacs of the squid, then tie a length of cotton around the end of each sac to fasten them. Do not overfill the sacs, because they will expand during cooking.

Heat the oil in a skillet. Add the onion and cook, stirring, for 3-4 minutes or until golden. Add the stuffed squid to the pan and cook for 3-4 minutes or until brown all over.

Add the wine and stock and bring to a boil. Reduce the heat, cover, and then leave to simmer for 15 minutes. Remove the lid and cook for a further 5 minutes or until the squid is tender and the juices reduced. Serve with plenty of cooked rice.

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