We are now in the UK squid season which typically runs from early Summer through to late Autumn. Squid is really versatile ingredient that is easy to prepare and cook. It is high in protein and low in fat so a very healthy option to have on our plates. In spite of all this good news many of us are reluctant to cook squid at home in case we end up with something that is overcooked and very chewy.  Just remember that squid needs to either be cooked rapidly over a high heat or low and slow. This delicious stuffed squid recipe is one of the rapid versions.

Preparation time will be about 8 minutes ( we can prepare the squid for you in the shop). Allow a further 15 -20 minutes for cooking. Quantities in the recipe below will serve 2

Ingredients For Stuffed Squid

2 x 170g fresh squid tubes, cleaned from Walter Purkis & Sons
Oil, for brushing
Lemon or lime wedges, to serve

For the Salsa Stuffing

1 red onion, chopped
2 plum tomatoes, deseeded and chopped
1 large clove garlic, crushed
1 small red chilli, deseeded and finely chopped
½tsp caster sugar
15g fresh coriander leaves, stalks discarded and roughly chopped
Zest and juice of 1 lime

Cooking Method For Stuffed Squid

Preheat the barbecue or grill. If you are using coals light early so they are white all over when you are ready to start cooking.

Make diagonal cuts across the surface of the squid, taking care not to cut right through the flesh. Mix all the salsa ingredients together and season to taste, leaving a few spoonfuls to one side.

Stuff the squid pockets with the few spoonfuls of salsa then set aside. Secure the open end with a soaked wooden skewer or cocktail stick and brush lightly all over with the oil.

Place the stuffed squid on the barbecue or under the grill and cook for 5 minutes on each side until lightly golden brown and cooked through.

Serve right away with the reserved salsa and the lemon or lime wedges.