Imitation is the sincerest form of flattery

Chop finely.

Incredibly busy this week. Having a day job that pays bills is such an inconvenience. To tide you over, here’s a recipe I shamelessly stole from Stephen Barrett’s website. I love squid and this sounds like a great little tapas-y dish to share with friends with a cheeky bottle of vino.

Mister Barrett’s Stuffed Squid

Be not frightened of Squid, it’s quick and easy to prepare. Easily bought both fresh and frozen, but fresh is best. Serves 4 as a starter or tapas.

450 g / 1 lb. fresh squid tubes, washed and cleaned.
350g / 12oz shelled Prawns or Scallop meat.
1 large egg white.
45ml / 3 tbsp. fresh herbs.
Sea salt and Black pepper.

Place the prawns or scallop meat in a food processor with the fresh herbs and egg white.
Blend to a smooth puree, season with salt and pepper.
Fill the squid tubes with the stuffing to 75% full. Secure the ends with a cocktail stick.
Bring a large pan of salted water to a gentle shudder, add the squid and cook gently for 8 – 10 minutes. Remove with a slotted spoon, drain on kitchen paper.
If serving warm slice and transfer to a warmed plate with a simple lemon and herb butter to accompany.
To serve cold, slice and transfer to a cold plate, serve with lightish blue cheese vinaigrette.
An aromatic dry white wine or a chilled glass of Fino or Manzanilla sherry would be the perfect wine to match.

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