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Pepperonata with stuffed squid

Try something different with squid: the pepperonata and squid can both be prepared in advance so that all you need to do is flash-fry the squid when you're ready to serve.

Ingredients

For the pepperonata
For the stuffed squid

Preparation method

  1. For the pepperonata, heat the olive oil in a frying pan and fry the onion for 2-3 minutes. Add the garlic and peppers and fry over a medium heat for 20 minutes, or until completely soft.

  2. Add the red wine vinegar and sugar, bring the mixture to the boil and cook until reduced to a syrup. Season with salt and freshly ground black pepper, then stir in the basil. Keep warm.

  3. Meanwhile, for the stuffed squid, mix the ricotta, wood-roasted peppers, oregano and lemon juice together in a bowl and season, to taste, with salt and freshly ground black pepper.

  4. Spoon the mixture into the squid and secure with a toothpick. Season the squid with salt and freshly ground black pepper.

  5. Heat a griddle pan until hot, then fry the squid for 1-2 minutes on each side, or until completely opaque.

  6. To serve, pile some pepperonata onto serving plates then top with the stuffed squid. Finish with a drizzle of olive oil.

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This recipe is from...

Saturday Kitchen 10/07/2010 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 19 April

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

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