Sicilian-Stuffed Squid with Tomato Alioli by Ben Tish

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative while maintaining crunch.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Heat olive oil in a pan and add bread crumbs with salt to season.

Fry the bread crumbs until they are golden brown, adding more oil if needed to prevent brittleness.

Chop fennel herb while waiting for the bread crumbs to cook.

Transfer the golden bread crumbs to a bowl once cooked.

Add toasted pine nuts, soaked sultanas and raisins, capers, and a bit of pickling brine to the bowl with bread crumbs.

Mix in chopped fennel herb and some olive oil to create the stuffing.

Prepare the squid by cleaning it, leaving the wings on and some of the skin intact.

Stuff the squid with the filling, ensuring it reaches the bottom, and seal with cocktail sticks.

Heat a hot pan with olive oil and season the squid while cooking.

Make the aioli by cooking mooty double concentrated tomato puree in a small pan until bubbling.

Add egg yolks, moscato vinegar, and dijon mustard to a bowl for the aioli.

Slowly drizzle in a mix of vegetable oil and extra virgin olive oil into the egg mixture to emulsify.

Once emulsified, mix in the cooked tomato puree and a squeeze of lemon juice.

Baste the squid with butter while cooking to add flavor and moisture.

Remove the cocktail sticks from the squid and plate them, pouring the buttery juices over the top.

Garnish with fennel herbs and serve with the tomato aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens