RecipeMuncher

Oh how I love to stuff a squid. Two favourite fillings are chorizo and rice or minced pork and lime leaves. Last night I found myself once again with the urge to stuff. I buy bags of frozen baby squid either from my fishmonger or the local Asian supermarket; they’re cheap and they de-frost quickly, making them perfect for a speedy weeknight dinner. Rather than use something soft inside like a grain I wanted to keep a bouncy texture; prawns immediately came to mind. Once minced, they bind (...)