Stuffed-Squid-with-Pine-nuts|London food photographer
Stuffed squid with pine nuts by ottolenghi.
Vary this sharp, aromatic dish by adding chopped cooking chorizo to the stuffing and omitting some of the pine nuts. Serve with a simple gem lettuce salad. Serves four.
16 whole baby squid (or 16 cleaned baby squid tubes and tentacles), plus 16 toothpicks
1 small onion, peeled and finely diced
30g fresh breadcrumbs
30g finely chopped parsley
½ tsp each sweet and smoky paprika
½ tsp ground allspice
¼ tsp ground cumin
3 tbsp lemon juice
Salt and black pepper
250g toasted pine nuts, lightly crushed
70g clarified butter