Tarragon squid

Serves SERVES 6 Starters and mains




  • 6 x 200g squid
  • 1tsp ground paprika

For the stuffing

  • 1 bunch tarragon
  • 2 French shallots
  • 150g shelled pistachios
  • 2 slices soft white sandwich bread
  • 150ml cream
  • 2 eggs
  • 200g cooked rice

To serve

  • olive oil


Clean the squid, making sure you reserve the tentacles, rinsing thoroughly.

To make the stuffing, pick the leaves from the tarragon, finely chop the shallots. Place the tarragon, pistachios, bread, cream and eggs together in a blender and whizz. Add the shallots and rice to this mixture. Season and use to stuff the squid. Reposition the tentacles and attach them to the base with a toothpick.

Sprinkle with paprika. Barbecue over a high heat for 5 minutes each side. Drizzle with a little olive oil to serve.



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