Poached Squid with Olive and Orange Stuffing
For more recipes like this, Join Maggie's Food Club
Step 1: To make the polenta, heat milk with bay leaf and rosemary over medium high heat in a heavy-based saucepan. When hot, strain the herbs and return the milk to the heat. Add the polenta in a steady stream and stir continuously for 5 – 10 minutes until smooth. Add cream and butter, take off the heat, and stir.
Step 2: Pour into 10cm x 5cm tray and refrigerate for an hour. Remove from tray, cut to size. Heat oil in frying pan, add cut polenta and cook until golden.
Step 3: To prepare stuffing for the squid, slice olive flesh away from the stones.
Step 4: Cook onion in three tablespoons of Extra Virgin Olive Oil, until really golden, and whilst still warm, combine in a bowl with the breadcrumbs, olives and orange zest, and allow to cool.
Step 5: Pack the stuffing into squid tubes, leaving 2-3 centimetres at the top to allow the stuffing to swell during cooking. Secure the top of each squid with a metal skewer.
Step 6: Gently heat three tablespoons of Extra Virgin Olive Oil in frying pan, place two squid into the pan and turn gently until sealed on all sides, approximately 3 to 4 minutes. Then add one tablespoon of Verjuice and cover with the saucepan lid to poach for 8 – 10 minutes. Take off heat, squeeze with lemon juice and rest for a minimum of 5 minutes.
Step 7: To make the vinaigrette, mix one tablespoon of Verjuice with two tablespoons of Extra Virgin Olive Oil.
Step 8: For the fried capers, heat one tablespoon of Extra Virgin Olive Oil in a frying pan, add four tablespoons of capers and fry until crispy.
Step 9: Serve each squid alongside grilled polenta with vinaigrette, fried capers, chopped parsley and a final drizzle of Extra Virgin Olive Oil.
740g squid cleaned (outer membrane left on) and wings on
20ml 1 tbspn lemon juice
30g 4 tbspn capers
30g 12 preserved kalamata olives It is important you don’t use pre sliced or stoned olives
10g 1 tbspn zest of an orange
175g 1 onion diced
150g 1 cup breadcrumbs coarse
40ml 2 tbspn Verjuice
180ml 3/4 cup Extra Virgin Olive Oil