Stuffed squid serve with pineapple cherries & fennel purée

Saw on TV cooking program a few years ago on stuffed squid. Decided to do it through memory and have got squids on sale today. Got fennel as well from the supermarket. Forgot to buy salad. Luckily have a few pieces of pineapples and some medley cherries tomatoes.

Taking a challenge to try it out. The challenge is stuffing squid tubes then roast and making puree fennel. This is quick no hassle and don’t require a lot of utensil. It’s not that hard it’s simply pouring all your culinary and keenness to create a simple yet taste dinner. My squids are not charred but soft not rubbery.

Squid tubes can be prepared in a variety of ways: fried, braised, grilled and roasted  and all are good. In this recipe squid tubes are stuffed before roasting. Glad it turned out cooked and delicious. Let’s roast!!!


2 large squid tubes, bought clean and rinse
2-4 cubes frozen spinach, thawed
1 cooked sausage, leftover, finely chopped
60 g breadcrumb
30 g pecorino cheese
1 egg, beaten
1 Tbs garlic, minced
1/2 onion, diced
1/2 Tbs lemon zest
1/2 Tsp ground fennel seed
2 anchovy fillets, chopped
1 Tsp dried oregano
chili flakes (OPT)

Fennel puree Ingredients

1 big size fennel, finely chopped
2 garlic cloves, finely sliced
1/2 medium sized lemon juice
50 ml olive oil
1/2 piece of orange zest
white pepper


Fresh cut pineapples
medley cherries tomatoes


Preheat the oven to 140C. Place the fennel and garlic in a heavy oven-proof saucepan with the lemon juice, olive oil, and orange zest. Heat on stove and when it begins to bubble well, cover with a lid.

Place in oven and bake for about 40-60 minutes until completely soft and broken down. After cooling for 20 minutes, blend in batches to a smooth puree. Taste and adjust seasoning as required. Keep warm.

Turn oven 190 degrees C. Blanch cubes spinach in boiling water for 1 minute, then drain and cool under running water. Squeeze spinach completely dry and finely chop in blender. Set aside.

Put oil about 1 Tbs in a saucepan over medium heat. Add onion, garlic, fennel seed, anchovy, garlic, oregano and chili flakes. Cook, stirring, for about 2 minutes. Turn off heat and transfer mixture to a mixing bowl. 

Add cooked sausage, breadcrumbs, lemon zest, pecorino, egg, and spinach. Season with salt and pepper and toss to combine. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in a lined baking tray. Season squid on both sides with salt and pepper and drizzle with 2 Tbs olive oil.

Roast uncovered for 15 to 20 minutes, with another pan filled with boiling water to prevent squid tubes from drying on the next rack until squid bodies are puffed, sizzling and lightly browned. When nearly time up, warm up fennel puree. Cut into bite size and plate up with fennel puree, cut halves medley cherries tomatoes and place each pineapples on the side of the puree and cherries tomatoes. Serve immediately with a glass of white wine. Enjoy!!!!

Note: You may remove the sausage if you don’t like it. I don’t want to waste so I added in. You can use squid tentacles instead. You can add in the fronds, parsley or any herbs. Oh, I browse on google to see if any other recipe to use squid tubes. I found on one of the recipe on stuffed squid after I had eaten my dinner. It looks great might try it next time when I get squid tubes on sale.

Anyway, it says: “You may make the stuffing up to 1 day in advance. Squid may be stuffed up to 1 day in advance and refrigerated. Bring to room temperature before roasting”.

That’s sounds great, so I have the time to go and get salad and herbs to go with it. I suppose I can make tomato sauce to go with it too or grill it with lemon chili vinaigrette.  Or do other method.