500 ml/18 fl oz dry white wine
2 bay leaves
8 squid, cleaned
300 g/11 oz peeled, cooked prawns
1 clove garlic, chopped
2 tablespoons chopped
fresh flat-leaf parsley
juice of 2 lemons, strained
100 ml/32 fl oz olive oil, plus extra for drizzling
salt and pepper


1.Pour 1 litre water into a large saucepan and add the wine, bay leaves and a pinch of salt. .
2.Bring to the boil, add the squid and simmer for 20 minutes. Drain and leave to cool.
3.Place the prawns. garlic, 1 tablespoon of the parsley and 2 tablespoons of the lemon juice in a bowl, drizzle generously with olive oil and season with pepper. Mix well.
4.Stuff the squid sacs with the prawn mixture and arrange on a serving dish.
5. Whisk together the olive oil, the remaining lemon juice and the remaining parsley.
6.Season with salt and pepper and pour the dressing over the squid.

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