A delicious choice of starter for seafood enthusiasts, from Ju Kim of Heat.



For the stuffing and squid:

  • 350 g black pudding (roughly chopped)
  • 1 medium red onion (diced)
  • 100 g pancetta (cut into strips)
  • 1 tblsp thyme (finely chopped)
  • 2 handfuls of stale bread
  • zest of 1 lemon
  • 8 small squid tubes (cleaned thoroughly)
  • 150 ml fish stock

For the tomato sauce:

  • 450 g cherry tomatoes (halved)
  • 1.5 tblsp rosemary (finely chopped)
  • 1.5 tblsp basil (torn)
  • 1.5 tblsp parsley (finely chopped)
  • 1 medium onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 250 ml white wine
  • 250 ml fish stock


For the Stuffing:

  1. With a little olive oil, fry off pancetta, onion and thyme for 2 minutes.
  2. Stir in roughly chopped black pudding and turn up heat to highest setting in order to crisp up the mixture and cook for 4-5 minutes.
  3. Add stuffing mixture into a blender with the bread and lemon zest and pulse until evenly mixed.
  4. Allow to cool for 5 minutes.

For the Squid:

  1. Carefully, insert the mixture into the squid tubes using a tea spoon, making sure that the stuffing goes all the way to the top.
  2. Secure the bottom end with a toothpick.
  3. Rub olive oil onto the squid and sear in a hot frying pan for 2 minutes.
  4. Place seared squid in a shallow oven dish of fish stock and cook in oven at 190?C for 25 minutes turning every 10 minutes.
  5. While the squid tenderises, prepare the sauce.

For the Sauce:

  1. Fry the onion with some olive oil over a medium heat until it softens.
  2. Add garlic and the halved cherry tomatoes.
  3. Gently move the pan in a circular motion to prevent the tomato from sticking to the pan, without breaking their shape.
  4. Turn up heat and add the wine and stock, along with the rosemary and thyme.
  5. Stir gently and reduce the liquid by half.
  6. Season with salt and pepper.

To Serve:

  1. Sprinkle the torn basil over the sauce.
  2. Spoon four to five tomato halves into the middle of a shallow bowl.
  3. Place two stuffed squids on top of the tomato (with cocktail sticks removed).
  4. Drizzle a tablespoon of sauce over the squid and another spoonful around the plate.
  5. If desired, place a sliver of crispy pancetta in between the two squids to add another texture to the dish.