Mediterranean squid stuffed with white bean purée and olives

Mediterranean squid stuffed with white bean purée and olives

By
From
Cut the Carbs!
Serves
2

The immigration form to enter Malta lists eight check boxes of possible reasons for your visit. This is a problem. Not one of them mentions pastizzi. These small, brittle pastries stuffed with cheese became my undoing over three days on this island in the Mediterranean. That’s until I discovered their version of braised octopus, stuffat tal-qarnit, cooked long and slow with tomatoes, olives and onion. What follows is a meal which combines the flavours of that dish, with a little extra ballast. The cleaned squid tubes are chocked with cannellini beans and prawns, bringing a double dose of the sea. You’ll need some cocktail sticks to fasten the stuffed tubes closed and a little bit of dexterity. Hopefully this is a fish dish so satisfying you won’t need to go in search of flaky pastries for a while, but if you’re hankering for something sweet, try pairing it with the Baked Ricotta-Stuffed Peaches.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
A pinch dried chilli flakes
3 garlic cloves, peeled and sliced
1 onion, peeled and finely diced
4 medium squid tubes, cleaned, plus tentacles reserved if you have them
or 8 small squid tubes, cleaned, plus tentacles reserved if you have them
400ml tomato passata
1 x 400g tin of cannellini beans, drained
8 small, raw, peeled prawns, diced
2 handfuls fresh flat-leaf parsley, chopped
10 black olives, pitted and finely chopped

To serve

Quantity Ingredient
salad of baby spinach leaves, shaved fennel and shaved courgette, dressed in olive oil and lemon juice

Equipment

Quantity Ingredient
8 cocktail sticks

Method

  1. Put the olive oil, chilli flakes, garlic and onion in a large heavy-based saucepan or casserole dish over medium heat. Sauté for 5–7 minutes until the onion has softened. Add the squid tentacles if you have them and sauté until they tighten and take on a little colour. Pour in the tomato passata and bring to a gentle simmer, then place the lid on the pan.
  2. Prepare the filling for the squid. Mash the cannellini beans into a rustic paste. Stir in the prawns, three-quarters of the parsley, and the olives.
  3. Stuff the filling into the squid tubes, pushing it all the way down into the tips, and fasten the base with a cocktail stick.
  4. Place the stuffed squids into the simmering tomato sauce. Place the lid back on and cook at a gentle simmer for 40 minutes – the squid should be opaque and the prawns in the filling cooked through.
  5. Serve the squid with the remaining parsley and the spinach, fennel and courgette salad.
Tags:
healthy
low carb
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