Stuffed squid in tomato and basil sauce recipe
 Stuffed baby squid are served in a rich tomato and basil sauce for a quirky midweek meal. You will need cocktail sticks. 2 tbsp olive oil2 shallots, peeled and finely chopped30 whole baby squid, cleaned and gutted, with tentacles removed and finely chopped1 fennel bulb, trimmed and finely chopped2 tsp ground fennel seeds1 tsp chilli flakes2 garlic cloves, crushed4 anchovies, finely chopped100g/3½oz rainbow chard leaves 50g/1¾oz ground almonds, lightly toasted50g/1¾oz fresh breadcrumbs3 tbsp grated pecorino cheesesalt and freshly ground black pepper 2 tbsp olive oil 2 shallots, peeled and finely chopped 30 whole baby squid, cleaned and gutted, with tentacles removed and finely chopped 1 fennel bulb, trimmed and finely chopped 2 tsp ground fennel seeds 1 tsp chilli flakes 2 garlic cloves, crushed 4 anchovies, finely chopped 100g/3½oz rainbow chard leaves 50g/1¾oz ground almonds, lightly toasted 50g/1¾oz fresh breadcrumbs 3 tbsp grated pecorino cheese salt and freshly ground black pepper 3 tbsp olive oil, plus extra for drizzling 4 garlic cloves, crushed500g/1lb 2oz tomatoes, skinned, cored and chopped (or good-quality tinned tomatoes)1 bunch basil, shredded, plus extra to garnishsalt and freshly ground black pepper 3 tbsp olive oil, plus extra for drizzling 4 garlic cloves, crushed 500g/1lb 2oz tomatoes, skinned, cored and chopped (or good-quality tinned tomatoes) 1 bunch basil, shredded, plus extra to garnish salt and freshly ground black pepper Method To make the stuffing, heat 1 tablespoon of the olive oil in a large frying pan. Add the shallots, squid tentacles and finely chopped fennel and cook for about 10 minutes, or until the squid and fennel are tender. Stir in the fennel seeds, chilli flakes and garlic and cook for another 2 minutes. Add the anchovies, remove from the heat and stir vigorously until the anchovies dissolve into the sauce.Blanch the chard in a saucepan of boiling salted water. Drain, refresh and squeeze out any excess liquid. Finely chop the chard and add to the frying pan. Season the fennel mixture with salt and pepper and stir through the almonds and breadcrumbs. Once cool, transfer to a food processor and pulse a few times to bring the mixture together. Transfer to a piping bag.To make the tomato sauce, heat the olive oil in a large saucepan, add the garlic and cook for a few minutes without browning. Add the tomatoes and cook for about 15 minutes over a medium heat (or slightly longer if using tinned). Season and stir in the basil.Stuff each squid body with a little of the stuffing mixture from the piping bag, closing each squid with cocktail sticks. Heat the remaining olive oil in a large frying pan over a high heat and add the squid, a few at a time, to sear. When browned, transfer to the tomato sauce pan.When all squid are seared, cook gently in the tomato sauce for about 10 minutes. Transfer to a serving dish, drizzle with olive oil, garnish with basil and sprinkle over the pecorino. Serve immediately. To make the stuffing, heat 1 tablespoon of the olive oil in a large frying pan. Add the shallots, squid tentacles and finely chopped fennel and cook for about 10 minutes, or until the squid and fennel are tender. To make the stuffing, heat 1 tablespoon of the olive oil in a large frying pan. Add the shallots, squid tentacles and finely chopped fennel and cook for about 10 minutes, or until the squid and fennel are tender. Stir in the fennel seeds, chilli flakes and garlic and cook for another 2 minutes. Stir in the fennel seeds, chilli flakes and garlic and cook for another 2 minutes. Add the anchovies, remove from the heat and stir vigorously until the anchovies dissolve into the sauce. Add the anchovies, remove from the heat and stir vigorously until the anchovies dissolve into the sauce. Blanch the chard in a saucepan of boiling salted water. Drain, refresh and squeeze out any excess liquid. Finely chop the chard and add to the frying pan. Season the fennel mixture with salt and pepper and stir through the almonds and breadcrumbs. Once cool, transfer to a food processor and pulse a few times to bring the mixture together. Transfer to a piping bag. Blanch the chard in a saucepan of boiling salted water. Drain, refresh and squeeze out any excess liquid. Finely chop the chard and add to the frying pan. Season the fennel mixture with salt and pepper and stir through the almonds and breadcrumbs. Once cool, transfer to a food processor and pulse a few times to bring the mixture together. Transfer to a piping bag. To make the tomato sauce, heat the olive oil in a large saucepan, add the garlic and cook for a few minutes without browning. Add the tomatoes and cook for about 15 minutes over a medium heat (or slightly longer if using tinned). Season and stir in the basil. To make the tomato sauce, heat the olive oil in a large saucepan, add the garlic and cook for a few minutes without browning. Add the tomatoes and cook for about 15 minutes over a medium heat (or slightly longer if using tinned). Season and stir in the basil. Stuff each squid body with a little of the stuffing mixture from the piping bag, closing each squid with cocktail sticks. Stuff each squid body with a little of the stuffing mixture from the piping bag, closing each squid with cocktail sticks. Heat the remaining olive oil in a large frying pan over a high heat and add the squid, a few at a time, to sear. When browned, transfer to the tomato sauce pan. Heat the remaining olive oil in a large frying pan over a high heat and add the squid, a few at a time, to sear. When browned, transfer to the tomato sauce pan. When all squid are seared, cook gently in the tomato sauce for about 10 minutes. Transfer to a serving dish, drizzle with olive oil, garnish with basil and sprinkle over the pecorino. Serve immediately. When all squid are seared, cook gently in the tomato sauce for about 10 minutes. Transfer to a serving dish, drizzle with olive oil, garnish with basil and sprinkle over the pecorino. Serve immediately.